Beautiful, perfectly cooked Scalloped Potatoes are a classic that you’ll fall in love with after just one bite! Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that’s excellent to serve alongside any main course and is a must-make for the holidays.
Just when you think you know all the ways to cook potatoes, THIS recipe comes along. I freely admit to really, really liking potatoes pretty much no matter how they are served but there’s just something special about Scalloped Potatoes.
There are lots of different versions of this classic dish but I am here to claim that I have one of the all-time BEST. I don’t go crazy with “extras” choosing to keep things simple and letting each ingredient shine through.
These Scalloped Potatoes Are:
- melt in your mouth tender.
- richly flavored with garlic.
- baked in a creamy, onion sauce that’s totally addictive.
- perfectly seasoned with fresh thyme, salt, and pepper.
- golden brown on the top and soft and delicate on the inside.
- destined to become your favorite potato dish!
What You Need To Make This Recipe
- Chicken or Vegetable Stock
- Parmesan Cheese
- Fresh Thyme
- Salt and Pepper
What Type Of Potatoes Are Best For This Recipe?
Yukon Gold and Russet potatoes are the two types of spuds that work well in this recipe. I like to use Yukon Gold because they tend to hold their shape a bit better during the cooking process.
This recipe is easy to make even though it has a few steps. The key is to gather your ingredients, read the recipe through, and give yourself enough time to enjoy the process.
How To Make Scalloped Potatoes
- Prepare the baking dish and thinly slice the onions and potatoes. Mince the garlic and prep the fresh thyme by pulling off the leaves from the stems.
- Make the homemade sauce, (the recipe is below) known as a roux. This takes just a bit of time but it’s essential to the success of this recipe.
- Now, it’s time to build the recipe. Layer potatoes sprinkle on Parmesan cheese, and fresh thyme. Ladle half of the sauce over the potatoes. Add a second layer of potatoes, then top with the remaining sauce, Parmesan, and thyme.
- Cover and bake. After 30 minutes, remove foil and continue to bake until hot and bubbly.
- To add a golden brown top, broil for 2 minutes. Remove Scalloped Potatoes from the oven and let rest for 10 minutes. Then…dig in!
Scalloped Potatoes are not only great to serve alongside just about any main dish at a weeknight meal, they are special enough for Thanksgiving, Christmas, Easter, or when you’re entertaining.
Can I Make This Recipe 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 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
- Brown Sugar Mustard Glazed Ham
- Marinated Grilled Pork Tenderloin
- Crock Pot Irish Pot Roast
- Air Fryer Whole Chicken
- Balsamic Chicken Thighs
Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul
- 1/4 cup butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds Yukon Gold potatoes, thinly sliced
- 1 cup Parmesan cheese, grated
- 2 teaspoons fresh thyme leaves
- 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.