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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Hi Donya,
The idea of creamy is appealing but the pictures of your finished product do not look creamy. Should we add more chicken broth and flour?
It has turned out terrific every time per the way the recipe is written. Please feel free to make it to your liking.
~Donya
Excellent
THE SCALLOP POTATOES WERE VERY DELICIOUS. EASY TO MAKE AND EASY TO BAKE. GREAT FOR FAMILY OUTINGS. YOU DID GOOD DONYA.
THANKS MICHAEL
Absolutely perfect my family is still raving
These were fantastic and an absolute hit for our holiday party! We are also at high altitude (4800ft) and I do not feel that increased cooking time was needed, except the broil time. It was more like 5-6 min but I just watched it carefully for browning. I changed the recipe just a little by using 1 1/2 cups of 2% milk and 1/2 cup of half-and-half, increased the garlic to 4 big cloves, increased parmesan to 3/4 cups per layer and also added fresh thyme to each layer including more for garnish. The roux was perfect!
Thank you so much for this recipe. It is definitely a keeper!
Made your scalloped potatoes. Delicious!My daughter would like the recipe now.
Excellent recipe but prep time is much more than 15 minutes.
I made this and the flavor was amazing. I did find that after baking it for the suggested amount of time and temperature it wasn’t done. I ended up having to increase the time by 15 minutes. As a result it seemed somewhat dry. Would adding more liquid have taken care of this? Also it seemed as though it needed more salt. Definitely a keeper. Do you suppose that altitude might have something to do with the results? I live at 3800 ft.
Yes, the cooking time at high altitude makes a difference. As for the salt, I recommend adjusting it as to your likeing.
~Donya
I parboil the sliced potatoes in boiling salted water for about 5 minutes. Drain-carefully given the slight thickness of the potato. Then proceed with recipe.
Great idea Sha…. How did they come out?
I made this ahead for Easter dinner. Reheated beautifully. It was delicious.
Leftovers were good too!
You’ve made my day, Sandy. Thank you for the outstanding rating.
~Donya
I can’t wait to try this recipe! I am going to serve at a birthday dinner….unfortunately, her husband does not like thyme (or rosemary or most herbs). Will deleting this detract significantly from the taste?
Just leave it out. You’ll be fine.
~Donya