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.
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Delicious! We loved it.
Hey there!
Thank you SO much for your fantastic rating! I’m so glad y’all enjoyed this recipe, you can never miss with these potatoes, they’re a classic. Thanks for your support!
~Donya
Having read all of the comments, I’m sold on trying this and will make half the recipe this coming Tuesday using fresh thyme from our garden. We don’t normally have milk on hand, but we do have Half and Half which I’ll dilute a bit and use instead of the milk. Do you think Half and Half diluted (about 3/4 cup Half and Half and 1/4 cup water to make one cup would work alright?) I’ll let you know how this comes out. Thank you for a recipe that looks fantastic!
Hey Pat!
What a sweet comment to read, thank you so much for your support! I’m excited your going to try this recipe, it’s definitely a favorite or mine. The recipe used 2 cups of milk so I think that using 1 and 1/2 cups of half and half and half a cup of water would work well. I hope this helps, let me know how it turns out!
~Donya
It was very YUMMY!
We all loved it.
Hey!
Thank you so much for your rating! I’m so glad y’all liked this recipe, it’s a favorite in my house too! Thank you so much for your support!
~Donya
These potatoes are finishing up in the oven as we speak. I shamelessly licked the sauce pan several times and can’t wait to try them! Excellent recipe! Happy Easter he is risen!!🙏
He is risen indeed!
I am so glad you are making these potatoes. They are perfect for an Easter celebration. Thank you Megan for the great rating.
Happy Easter,
~Donya
This was and is the best Scalloped Potatoes i have ever made. We are going to serve it at our Wedding also. I hope you don’t mind. We used the Yukon Potatoes and I loved using them. Do you have any cheats for making them for 100 people. We are doing our own food. I like the idea of making them a head of time. How well will the Parmesan Cheese freeze? If we made the 1 week ahead of the gathering, do we need to freeze them? What about doing a Prime Rib with them? What about Chicken?
Thank you for what ever advise you can spare.
Hey Carla!
My goodness, thank you so much for all your kind words of support and your rating! Congratulations on getting married, I am so grateful you want to share my recipes at your wedding! Now for the scalloped potatoes, I have instructions for freezing and storing the dish in my blog post, right above the recipe directions, that will guide you through prepping this dish ahead of time. You will actually bake it before and after freezing so that the texture stays the same. These potatoes really go well with everything, so for your decision between Prime Rib or Chicken, I would probably do chicken because it’s easier to prepare a large amount of it well. I have some great crockpot chicken recipes, that are good for feeding a crowd and can be frozen, as well as some great chicken wing recipes. I hope this is helpful, congratulations again on your upcoming wedding!
~Donya
Hi,
Do you peel the potatoes first?
Hey Amy!
That is a great question! No I do not normally peel my potatoes, my family likes the potato skin. This recipe is all personal preference though, so whatever is easiest or best for you will work great! Let me know how it turns out!
~Donya
Is it possible to prepare this the day before and then bake the day of? thanks!
Hey Amanda!
That is a fantastic question, and the answer is yes absolutely! If you want to prepare this dish the night before, just leave it in the fridge covered with tinfoil until you’re ready to bake the next day. The baking instructions will be the same as the original recipe. I hope you try it, let me know how it goes!
~Donya
Hi Donya,
I just came across your recipe and want to incorporate this for Easter dinner this weekend. Sounds delicious!!! I only have 3 people for dinner and would like to halve the recipe. Do you recommend halving all the ingredients and what time and temp. would you recommend for cooking a smaller recipe.
Thanks for your attention.
Hey Bernie!
That’s a great question! What you’ll want to do is halve the entire recipe and then bake in a dish about half the size of a 9×13, I would use something like an 8×8 or one of those smaller square pans you’d use for brownies, you just want a pan that will maintain the same thickness while baking as the original recipe. Then you’ll cook it at the same temperature, 350 degrees. Bake the dish for 25 minutes covered up, and then another 25 minutes uncovered. I hope this helps, and I hope you enjoy the recipe. Have a very happy Easter!
~Donya
Thank you Donya. Looking forward to making this side dish. Happy Easter !!
Hey there Bennie!
You’re welcome! I really hope you and your family enjoy, Happy Easter!
~Donya
Hi Donya,
I am planning on making this scalloped potato recipe for Easter along with your recipe for either Brown Sugar Mustard or Orange & Pepper Glazed Ham. They both sound so good I’m having trouble deciding! Anyway, here is my question: the scalloped potato recipe calls for milk. We only drink skim & I’m not sure if I need to buy whole milk or 2%. Can you clarify for me?
Thanks so much!
Hey Carol!
First of all, let me just say how happy I am to hear you’re making all these recipes of mine, it truly warms my heart! I would recommend that you use 2 cups of whole milk for the scalloped potatoes, only because it really adds to their richness. That being said, you can absolutely use skim milk, and it will still come out great! I simply prefer the richness of the potatoes with whole milk, but it is really just personal preference. Thank you so much for your support, I hope you have a very happy Easter!
~Donya
Thank you so much for getting back to me so quickly, and clarifying what kind of milk to use for the Scalloped Potatoes Recipe. I kind of figured you would say whole milk, as I could see how that would add to the decadent richness of this recipe. So I decided to make the Brown Sugar Mustard Ham, the Scalloped Potatoes, and your Skillet Green Beans for Easter! I have made the Green Beans before, and can attest to how good they are! This is going to be one very yummy meal! Thank you, Donya, for these truly delicious and easy recipes!
Hey there Carol!
Thank you so very much for this lovely kind comment and your tremendous support, I am so grateful! I am thrilled y’all are doing the Brown Sugar Mustard Ham, I am sure you’ll love it. Now those Skillet Green Beans, they are one of my absolute favorites I could eat those everyday of the week! I really hope you enjoy your meal and enjoy the recipes, have a very Happy Easter!
~Donya
What size casserole dish should we use? We will bake today, and we’re excited!
Hey there Elizabeth!
That is a great question! I recommend using a 9×13″ casserole dish for this recipe as it’s written, but if you want to you can halve the recipe you can bake it in a 9×9″ square pan. I hope this is helpful, let me know how everything turns out, I’d love to hear what you think!
~Donya
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.
Thanks, Debi!
I am thrilled you liked the recipe. And a big thank you for the 5-star rating!
I hope you have a wonderful Christmas.
XO,
~Donya
Donya
These look so good.
I been looking for something different to to cook and this is it.
Making it for Sunday dinner and I’m thinking a ham to go with it…
This is awesome news, Vicki!
I hope you like the recipe. If you do, pop over and give it a rating if you don’t mind.
Thanks so much.
Have a great afternoon,
~Donya
Can I go simple, just milk and onions with the seasoning and butter and let go?
Sure. The flavor will change but as long as you are happy, do it.
~Donya