What makes these scalloped potatoes so creamy without being heavy?
This scalloped potatoes recipe builds creaminess the classic way: a quick stovetop roux that blends butter and flour, then gets whisked with milk and chicken broth for a lighter, velvety sauce. Cheddar melts in off-heat so it stays glossy, not grainy, and a mix of dried and fresh thyme keeps the flavor savory and aromatic. Because you pour hot sauce over thinly sliced potatoes, the starch gently thickens everything in the oven, yielding a sauce that clings to each slice without turning pasty. The result is spoonable, silky layers rather than a dense brick—exactly what scalloped potatoes should be.
Yukon Gold vs. Russet: which potato works best here?
Yukon Gold vs. Russet both make excellent scalloped potatoes—choose based on texture. Yukon Golds are naturally creamy and hold their shape, giving lush, custardy layers with a subtle buttery flavor. Russets are starchier, which helps the sauce thicken and turn extra tender, but they’re more fragile and can break if sliced too thin. If you love neat, cohesive stacks, go Yukon Gold; if you want maximally tender, saucy comfort, go Russet. Either way, keep slices even and thin so they cook at the same rate. Rinsing and patting them dry removes surface starch that can make layers gluey.
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Do I have to par-cook the potatoes first?
No par-cooking needed for these scalloped potatoes. The hot, thickened sauce jump-starts cooking as it soaks between the slices, and the covered-then-uncovered bake ensures tenderness plus a golden finish. Par-boiling can lead to overcooked edges and broken slices, and it adds another pot to clean. If you’re baking at high altitude or using a very deep dish, you can extend the covered bake by 5–10 minutes; test with a knife for easy glide. The key is thin, even slices and a sauce that’s simmered until lightly thickened before it ever hits the oven.
How do I prevent a curdled or grainy sauce?
For perfectly smooth scalloped potatoes, build the roux over medium heat, whisk in warm milk and broth, and simmer just until lightly thick. Take the pan off the heat before stirring in cheddar so it melts gently—boiling can cause separation. Use freshly shredded cheese (not pre-shredded) to avoid anti-caking starches that can make the sauce chalky. Salt after adding cheese so you can taste the true salinity. Finally, avoid overheating once the cheese is in; the oven will finish the melding. These small steps keep the sauce glossy and indulgent, not oily or gritty.
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Can I make scalloped potatoes ahead of time?
Yes—scalloped potatoes reheat beautifully. Bake fully, cool to room temp, cover, and refrigerate up to 24 hours. Reheat covered at 325°F (165°C) until hot and bubbling at the edges, then uncover for the last 5–10 minutes to refresh the golden top. If the dish thickened in the fridge (normal as potatoes release starch), splash in a few tablespoons of warm milk or broth around the edges before reheating. For longer lead times, assemble with cooled sauce and par-bake covered for 25–30 minutes, cool, then finish baking before serving.
How do I get that perfect golden, bubbling top?
Two stages: covered, then uncovered. Covering traps steam so scalloped potatoes turn tender without drying. Uncovering for the final stretch evaporates surface moisture, concentrates flavor, and browns the top. Position your dish on the middle rack for even heat; if your oven runs cool on top, move it up one notch for the last 5 minutes. A little extra cheddar sprinkled over the surface right after uncovering encourages bronzing. Resting 10 minutes after baking lets bubbling subside and sauce thicken slightly, so slices lift clean with those picture-worthy golden spots.
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What should I serve with scalloped potatoes?
- Perfect protein pairings: roasted chicken, seared steak, glazed ham, or holiday roasts
- Great with lighter mains: pan-seared salmon, roasted vegetables, or a big green salad
- Balances rich flavors well: serve alongside lemony green beans, vinegary slaw, or a peppery arugula salad
- Simple finishing touch: sprinkle fresh thyme and cracked black pepper just before serving to refresh the aromas
- Any-occasion side: works just as well for a cozy weeknight dinner as it does for a celebratory table
What variations work without losing the “scalloped” vibe?
Keep the scalloped potatoes base classic and layer in subtle twists. Swap cheddar for Gruyère or a sharp white cheddar for nutty depth. Add a pinch of nutmeg with the thyme for French-style warmth. Tuck in paper-thin slices of leek with the onion, or a handful of finely chopped cooked bacon for smoky richness. Prefer vegetarian? Use vegetable broth. Gluten-free? Replace flour 1:1 with a good GF all-purpose blend and whisk thoroughly. As long as you maintain the silky sauce and thin layers, the dish stays true to its scalloped roots.
Recipe: Scalloped Potatoes
- Total Time: 1hour 15minutes
- Yield: 10 Servings 1x
Description
Thin-sliced potatoes layered with a silky thyme-cheddar cream sauce, baked until tender, bubbling, and golden at the edges.
Ingredients
- Thinly sliced potatoes (Yukon Gold or Russet) 8 cups
- Diced onion 1/2 cup
- Minced garlic 1 tsp
- Butter 4 tbsp
- Flour 6 tbsp
- Milk 2 cups
- Chicken broth 1 cup
- Shredded cheddar cheese 1 cup
- Dried thyme 1/2 tsp
- Fresh thyme, chopped 1/2 tbsp (plus more to garnish)
- Salt & black pepper, to taste
Instructions
- Heat oven to 375°F (190°C). Grease a 9×13-inch dish. Rinse potato slices and pat dry.
- In a saucepan over medium heat, melt butter. Sauté onion 3–4 minutes; add garlic 30 seconds. Stir in flour; cook 1 minute.
- Whisk in milk and broth until smooth; simmer 3–4 minutes to thicken. Off heat, stir in cheddar, dried thyme, fresh thyme, salt, and pepper.
- Spread a thin layer of sauce in the dish. Add half the potatoes, half the sauce; repeat with remaining potatoes and sauce.
- Cover with foil; bake 35–40 minutes. Uncover and bake 15–20 minutes more until bubbly and potatoes are tender with golden spots.
- Rest 10 minutes. Sprinkle fresh thyme and serve.
Notes
- Slice evenly for uniform tenderness; a mandoline makes quick work.
- Use freshly shredded cheese for the smoothest melt; pre-shredded can turn grainy.
- Make-ahead: bake, cool, cover, and refrigerate up to 24 hours; reheat covered at 325°F, uncover to re-crisp.
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 280Kcal
- Sodium: ~430 mg
- Fat: 12g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
Keywords: Scalloped Potatoes
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