These Southern scalloped potatoes are made with thinly sliced potatoes layered in a creamy homemade cheese sauce with Parmesan, garlic, onion, and fresh thyme. They bake until tender and bubbling with golden edges and plenty of sauce tucked between every layer.
5-Star Reader Comment
These were the best scalloped potatoes that I have ever made! It will be the only recipe for scalloped potatoes that I will use going forward. Thank you for the wonderful melt in your mouth potato recipe.
Debi
The Potatoes I Want Next To A Baked Ham
I’ve always had a soft spot for scalloped potatoes. Around my table, they’re the kind of side dish that immediately makes dinner feel a little more special without being fussy.
What makes this version different is the sauce. I make it from scratch with butter, onion, garlic, milk, stock, Parmesan, and thyme, then pour it over thin layers of potatoes so every bite gets some of that creamy, savory goodness. No canned soup here.
And while scalloped potatoes traditionally don’t always include cheese, this is the version I grew up calling scalloped potatoes — creamy, cheesy, and absolutely meant for sharing.
What Makes These Southern Scalloped Potatoes A Keeper
- Tender Potatoes with Golden Edges
The layers bake up soft and delicate inside, with perfectly golden, slightly crisp tops. It’s the best of both worlds in every bite. - Rich, Savory Flavor
Garlic, fresh thyme, and a creamy onion sauce infuse every layer with cozy, savory goodness—nothing overpowering, just simple ingredients doing what they do best. - Made for the holiday table
These belong beside baked ham, roast chicken, pork tenderloin, or a holiday roast, but they’re just as good with a simple Sunday supper.
What You’ll Need
- Butter, onion, and garlic – the start of all good things, right? These build a flavorful base for the sauce.
- Flour – just a little, to help thicken everything up.
- Milk – I usually use whole milk, but if you want it extra rich and creamy, go for heavy cream.
- Chicken or vegetable stock – either one works great, depending on what you have on hand.
- Potatoes – Yukon Golds are my first choice because they hold their shape and have a naturally buttery texture. Russets work too and make a slightly softer, creamier casserole. Whichever you use, slice them evenly and thinly.
- Grated Parmesan cheese – for that salty, nutty kick that melts right into the sauce.
- Fresh thyme – adds such a nice herby flavor. You can use dried in a pinch, but fresh really makes it pop.
- Kosher salt + fresh-cracked black pepper – season as you go for the best flavor.
- And of course, a 9×13-inch casserole or baking dish to bring it all together.
The Best Potatoes For Scalloped Potatoes
Yukon Gold and Russet potatoes both work well, but I usually reach for Yukon Golds. They hold their shape nicely, have a buttery flavor, and don’t fall apart as easily once the casserole is sliced and served. Russets absorb more of the sauce and give you a softer, creamier texture.
Donya’s Tip
A mandoline makes this job much easier and gives you even slices, which matters because they’ll cook at the same rate. Aim for about ⅛-inch thick. A sharp knife works too — just take your time and keep the slices as uniform as possible.
How To Make Scalloped Potatoes With Cheese Sauce
- Start by prepping your ingredients—slice the potatoes and onions nice and thin, mince the garlic, and strip the thyme leaves from the stems.
- Make the cheese sauce. Cook the butter, onion, and garlic, then stir in the flour to make a quick roux. Slowly add the milk and stock, letting the sauce thicken before stirring in Parmesan. You want it smooth and pourable — not stiff.
- Then it’s time to layer: potatoes, a sprinkle of Parmesan and thyme, pour on half the sauce. Repeat with the second layer, finishing with the rest of the sauce, cheese, and thyme.
- Cover and bake for about 30 minutes, then uncover and let it finish baking until it’s bubbly and tender. For that golden top, broil it for just a couple of minutes. Let it rest, then serve it up warm and cozy.
Donya’s Tips & Things To Know
- Slice evenly. Potatoes that are all about the same thickness cook at the same rate and give you neat, tender layers.
- Don’t rush the sauce. Let it thicken enough to coat the back of a spoon before layering. If it’s too thin going into the oven, the finished potatoes can turn watery.
- Season the sauce before assembling. Potatoes need seasoning, so taste the sauce before it ever hits the baking dish.
- Let the casserole rest. Give it 10 to 15 minutes after baking so the sauce can settle and the layers hold together when you serve them.
- Switch it up. Add chopped baked ham or bacon, swap in cheddar for part of the Parmesan, or add a pinch of cayenne for a little heat.
Can This Recipe Be Made Ahead Of Time?
Absolutely! To make these potatoes ahead of time, follow the directions with one simple change. Bake the potatoes covered for about 50 minutes. Remove the Scalloped Potatoes from the oven and allow them to cool completely. Wrap tightly with foil and store in the fridge. To serve, uncover the potatoes and bake in a 350-degree oven for 30 minutes until heated through.
What To Serve With Scalloped Potatoes
If you tried this Scalloped Potato Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- ¼ cup butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds Yukon Gold potatoes, thinly sliced
- 1 cup Parmesan cheese, grated
- 2 teaspoons fresh thyme leaves
Instructions
- Heat oven to 350 degrees. Butter a 9×13 baking dish and set aside.
- In a medium-size pot, melt butter. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1 minute. Sprinkle in flour, stir to combine, and continue to cook for 1-2 minutes.
- Carefully pour in the stock and whisk to combine with flour mixture. Add in the milk, salt, and pepper, whisking all together. Bring the mixture up to a simmer and continue to whisk until sauce has thickened. Remove from heat.
- Layer half of the potatoes in the prepared dish. Sprinkle on half of the thyme and Parmesan cheese. Ladle over half of sauce and repeat layer of potatoes, remaining sauce, thyme, and cheese. Cover with foil and bake for 30 minutes.
- Remove foil and continue to cook for 30 minutes until bubbly around the edges. Set oven to broil and cook for 1 to 2 minutes until potatoes are golden brown on the top.
- Remove from the oven and let rest for 10 minutes. Season with additional salt and pepper if desired and serve.
Video
Notes
Nutrition
Scalloped Potato Questions, Answered
These recipes are very similar. Scalloped potatoes traditionally do not have cheese, whereas au gratin potatoes do. So, why is my recipe called Scalloped Potatoes? Well, I know this recipe by this name because that’s what they were called when I was growing up. Simple and what I know.
Any leftovers can be stored in the pan, covered tightly, in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat until warmed through.
The Effortless Host eBook
Hosting doesn’t have to mean stress, long to-do lists, or staying stuck in the kitchen. The Effortless Host is your shortcut to pulling off beautiful gatherings with confidence and ease.
The Thanksgiving Countdown: 7 Days to a Beautiful & Delicious Feast
GET THIS FREE GUIDE: To help plan out your menu, when to buy your ingredients, and what prep work you can do in advance.
The directions for adding parmesan in video and main recipe says to add it as a layer twice.
Under How to make the scallop and cheese sauce you say to add parmesan to sauce. im confused.Is this two ways to add Parmesan or was this note a mistake? DO I SPRINKLE CHEESE OR ADD TO SAUCE? Please clarify
Thank you for your question! The recipe includes two ways to incorporate Parmesan. You should add some to the sauce for flavor, and then sprinkle additional Parmesan as a layer during assembly. This adds both taste and texture. I hope this clarifies things for you!
~Donya
Very good! Used slow cooker, on hi. 3hr.
Perfect — that’s great to know! So glad it turned out well for you using the slow cooker on high. Thanks for sharing!
~Donya
Recipe sounds Delicious I hope to make it soon. Thanks Sandra
Hi Sandra! So glad it caught your eye — I hope you enjoy it when you make it. Thanks so much for the sweet note!
~Donya
Is it a good idea to par Boil the potatoes first will that save a little cooking time?
Yes — parboiling is a good option if you want to shave off some baking time or make sure they’re perfectly tender, but the recipe doesn’t require it. Enjoy!
~Donya
Can I use russet potatoes or red potatoes instead?
Yes, absolutely! Russet potatoes will give you a softer, creamier texture since they’re more starchy, while red potatoes will hold their shape better and have a slightly firmer bite. Both work beautifully in scalloped potatoes — it just depends on which texture you prefer. Either way, it’ll turn out delicious!
~Donya
Could we do this on the bake setting in an air fryer?
I have never personally tried it that way, so that will be an experiment! If you try it, let me know how it works out! ~Donya