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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My first attempt at something I have always enjoyed eating. So good, Donya, thank you. It was a real treat. Had to make only 1/4 of recipe since it’s just my husband and me; this recipe worked beautifully. Nicely scale-able!
Jackie, thank you so much for sharing and for the terrific rating! I’m so glad you made this recipe your own.
~Donya
What kind of parmesan cheese for this recipe? The shredded in a bag in the dairy section or the powdery kind in a can?
Buy a block and shred it yourself if possible.
~Donya
I had to turn the oven temperature up to 375 after 45 minutes because it was still very runny. It took a total of 1 & 1/2 hours to cook . It was very tasty.
Do you need to peel the potatoes? I find Yukon Gold potatoes have an oddly tough peel (tend to float off when I boil them for mashed potatoes, so I pick most of the loose peel out), but that said, usually like the added texture and fiber the peel adds to the finished dish. I want to make this dish to go with beef tenderloin to impress my in-laws, so I can’t afford a mess-up!
Leaving the skin on is not a problem at all. This recipe is pretty foolproof, and I know you’ll do a great job. Let me know how everything turns out. Sounds like a delicious menu!
~Donya
Seemed a little complicated for just scalloped potatoes. but were very good and very well received although there were 2 other potato dishes at the potluck.
Hey there Mary!
I am so thrilled to hear that everyone enjoyed this recipe, it does require some hands-on work but the finished product is always spectacular! If you enjoyed this dish, you should check out my recipe for Candied Yams, it’s another potluck classic I think you’d really like. Thank you so much for your kind words and your fabulous rating, I really appreciate your support! Have a Happy Holidays!
~Donya
I was going to make the recipe for eight servings but forgive me I don’t understand the amounts when they are put in .8 or .2??
Could you explain it for me
Hey there Deborah!
Thank you so much for your interest in this recipe, I think you’re really going to love it! If you’re making this recipe for 8 people, I would recommend just using the original measurements for the dish instead of using the partial measurements. This dish originally was intended to serve 10 people, however it’s likely that someone will want a larger serving or will want to go back for seconds, so making 10 servings instead of 8 will actually give you a little flexibility with portion sizes, plus it’s just easier to measure the ingredients. I hope this is helpful, let me know how everything turns out if you give this dish a try, I’d love to hear what you think!
~Donya
Love this Easy Scalloped Potatoes Recipe , these recipes seems delicious and amazing. Excited to try this one, thanks for sharing this recipe with us.
Hey there Samantha!
My goodness, I am so excited to hear that you’re giving this recipe a try, these potatoes really are comfort food at it’s finest! Please feel free to reach out with any questions about the recipe, I’m always happy to help. Thank you so much for your kind words and your phenomenal rating, I really appreciate your support!
~Donya
I don’t like the smell or taste of Parmesan can I use mozzarella instead ?
Also what is 3 lbs potatoes 3 medium potatoes ? Really excited to try
Hey there Freeda!
Thank you so much for your interest in this recipe, it’s definitely comfort food at it’s finest, I think you’re really going to like it. If you’re not a parmesan fan, you can absolutely substitute mozzarella, just use the same measurement of 1 cup. I will tell you that the texture of these Scalloped Potatoes may be a little cheesier than the original recipe, since mozzarella is a little thicker than parmesan, but it will taste delicious. 3 pounds of potatoes will be about 5-8 medium sized potatoes, it’s really dependent on their size, but you’ll need enough to fill a 9×13 inch baking dish. I hope you enjoy the recipe, let me know how everything turns out!
~Donya
Made this for Christmas dinner. Served 9:with leftovers. Delicious! Simple recipes with gourmet results. Thank you Donna.
Hey there Marla!
WOW! Thank you so much for your kind words, I am so pleased to hear everyone enjoyed this recipe! I always tell people this recipe is perfect for a crowd since it makes so many servings. Thank you for your support, if you ever have any questions about a recipe please feel free to reach out! Happy 2022!
~Donya
Hi, how would I make this recipe for 1 person? I have a dish that is 5.5x4x1/2. My friends and family are doing home made Christmas this year and I want to incorporate this recipe. Oh and we all just cook for ourselves.
Hey there Nancy!
That’s a great question, thank you for your interest in this recipe! I would just recommend cutting the recipe by 1/4, instead of 3 pounds of potatoes use 3/4 of a pound of potatoes, use 1/2 cup of milk instead of 2 cups etc. By quartering the recipe it should fit inside your 5.5×4 baking dish, you may have a single serving of leftovers but it wouldn’t be a lot. Also, if you’re having trouble with smaller conversions you can google a cooking conversion chart to tell you how many teaspoons in a 1/4 cup, it just makes the recipe easier to quarter. I hope this helps, let me know if you have any further questions. Thank you so much for your support, Happy Holidays!
~Donya