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Creamy Scalloped Potatoes

Featured in Sides That Aren't Boring.

Thin Yukon Gold potatoes are cooked in a cheesy garlic sauce with milk and broth, then baked golden on top. Parmesan and cheddar add sharp, creamy layers. Fresh thyme and garlic make it smell amazing. Ready in about 80 minutes, it’s a perfect side for special meals or holidays.
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Updated on Thu, 10 Apr 2025 19:14:02 GMT
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Creamy Cheesy Potatoes | mecooking.com

These layered spuds are comfort food at its finest, with buttery potato slices wrapped in a creamy, garlicky sauce and topped with crispy, golden cheese. Every bite delivers that perfect mix of soft potatoes, velvety sauce, and that crunchy cheese crust that has everyone fighting for the edge pieces. The smell alone will have your family hovering around the kitchen well before dinner's ready.

I stumbled on this winner during my first time hosting a holiday meal. After playing around with cooking times and getting the sauce just right, I've landed on this version that works like a charm every single time.

Must-Have Ingredients and Smart Shopping Tips

  • Yukon Gold Potatoes: They've got a naturally buttery taste and stay firm while baking. Try to pick ones that are about the same size so they cook evenly.
  • Sharp Cheddar Cheese: Buy a block and shred it yourself; the stuff in bags has additives that stop it from melting smoothly.
  • Fresh Garlic: Look for bulbs that feel heavy and have tight skin. The fresh stuff really kicks up the flavor in the sauce.
  • Whole Milk: Don't skimp on the fat content if you want that silky texture; low-fat versions just won't cut it.
  • Fresh Thyme: Go for bright green bunches without any yellow or droopy bits.
  • Quality Butter: Grab unsalted so you can control how salty your dish turns out.

Building Perfect Potato Stacks - Step by Step

Step 1: Whip Up The Creamy Base
Heat your butter in a thick-bottomed pot over medium heat until it bubbles up. Toss in your sliced onions and cook them, stirring now and then until they turn clear. Add your chopped garlic and cook for about half a minute, just until you can smell it. Shake in the flour bit by bit, whisking the whole time. Let this mix cook until it smells a bit nutty, around 1-2 minutes. Pour in the warm milk and stock slowly while whisking non-stop to keep lumps away. Keep stirring until the sauce gets thick enough to coat a spoon.

Over time, I've found that using a mandoline gives you the most even potato slices, though a sharp knife works fine too. My grandma always told me to drop freshly cut potatoes into cold water to stop them from turning brown - a trick that's come in handy countless times in my kitchen.

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Mouthwatering Scalloped Potatoes | mecooking.com

Nailing The Heat Just Right

Getting the oven temp right makes all the difference with these potatoes. I've learned that starting hot (375°F) and then turning it down after taking the foil off (to 350°F) gives you perfectly tender potatoes with a golden top that isn't burnt or dried out.

Stacking It Up Right

After making this dish so many times, I've gotten pretty good at the layering part. Instead of just throwing everything in the dish, I take my time making proper layers, making sure every potato slice gets coated with sauce. This extra care means every mouthful is perfectly creamy and seasoned just right.

Getting That Sauce Just Right

The secret to super creamy potatoes is all in how you handle the sauce. I've figured out you need to cook the flour just long enough to get rid of that raw taste, but not so long that it starts to brown. This gives you that smooth, silky sauce that hugs each potato slice perfectly.

Rounding Out Your Dinner

These potatoes are fantastic on their own, but they really shine when paired with the right foods. They taste amazing with a basic roasted chicken or a sweet glazed ham, and adding some bright green veggies on the side balances out all that creaminess.

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Close-up Scalloped Potatoes Recipe | mecooking.com

I've made these potatoes so many times they've become more than just a side dish in my house - they're what we turn to when we want something special. Whether they're on the holiday table or just part of a regular family dinner, they always bring joy. There's something magical about that mix of creamy sauce, tender potatoes, and that golden cheese top that makes any meal feel like a celebration. Just remember that great potatoes need a bit of time and care. Don't rush the slicing or the layering, and you'll end up with something so good your family will beg you to make it again and again.

Frequently Asked Questions

→ Could I make these potatoes early?
Sure! Put it all together up to a day ahead, cover and chill. Add about 10-15 extra minutes to bake it cold.
→ Which potatoes should I use?
Yukon Gold potatoes are best since they stay creamy and don’t fall apart. Russets work too but can break more.
→ Can I skip the dairy?
Though dairy's key here, you can swap it for non-dairy milk, butter, and cheese alternatives.
→ How thin do I slice the potatoes?
Slice them about 1/8 inch thick so they cook evenly. A mandoline makes it easy, but a sharp knife is fine too.
→ What causes the sauce to curdle?
Don't boil the sauce and mix in cheese after thickening it with flour. Grating your cheese helps it melt smoother.

Cheesy Creamy Potatoes

Soft potato slices smothered in a garlic cream sauce, layered with cheddar and Parmesan for an irresistible side.

Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes
By: Mariana

Category: Side Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 1 small white or yellow onion, thinly sliced after peeling
02 4 pounds Yukon Gold potatoes, sliced into thin 1/8-inch rounds
03 4 large garlic cloves, finely chopped

→ For the Sauce

04 2 cups whole milk (or half and half)
05 1 cup chicken or veggie stock
06 1/4 cup plain flour
07 3 tablespoons butter

→ Cheese

08 1/2 cup Parmesan cheese, freshly grated, plus a bit extra to sprinkle on top
09 2 cups sharp cheddar cheese, grated fresh

→ Seasonings

10 1/2 teaspoon black pepper
11 1 1/2 teaspoons Kosher salt
12 2 teaspoons fresh thyme leaves, split into two portions

Instructions

Step 01

Set your oven to 400°F. Spray a 9x13-inch dish with nonstick spray to coat it evenly.

Step 02

Melt the butter in a large pan over medium heat. Toss in the sliced onion and cook for about 4 minutes until soft, then add garlic and cook another minute. Stir in the flour and cook briefly, around a minute.

Step 03

Slowly whisk in the stock until smooth, followed by adding milk. Sprinkle in 1 teaspoon of thyme, salt, and pepper. Heat the mixture until it starts to slightly thicken—just don't let it boil.

Step 04

Spread half of the potato slices in the dish. Pour on half the sauce, layer with half the cheddar, then add the Parmesan. Repeat with the rest of the potatoes, remaining sauce, and the rest of the cheddar.

Step 05

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 25-30 minutes until the top turns golden and the potatoes are softened.

Step 06

Let the dish cool briefly on a rack. Sprinkle the remaining thyme and additional Parmesan on top before serving.

Notes

  1. For smooth melting, grate your own cheese instead of using pre-shredded stuff.
  2. Allow the dish to sit on the counter for about 10 minutes after it's cooked. This thickens the sauce a bit.

Tools You'll Need

  • Large sauté pan
  • 9x13-inch baking dish
  • Cheese grater to freshly shred cheese
  • Foil for covering the dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk, butter, and different cheeses
  • Contains wheat from the flour