I’m sharing The Easiest Homemade Scalloped Potatoes: perfectly thin russet or Yukon gold slices layered in a rich, creamy cheddar sauce infused with garlic, thyme, and a hint of cayenne, baked until golden, and I even cover What Goes Good With Scalloped Potatoes.

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I never thought scalloped potatoes could be this simple, but after a few messy trial runs I kept coming back to the same thing. Thin rounds of russet or Yukon gold potatoes layered with molten shredded sharp cheddar cheese turn every bite into a little surprise, some crispy, some gooey.

You can type Scalloped Potatoes Homemade into a search and get a million takes, yet mine asks a quieter question, What Goes Good With Scalloped Potatoes while still being fast enough for weeknights. It’s not perfect, and that’s why I like it — it feels real and a little wild.

Ingredients

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Potatoes: starchy tubers high in carbohydrates and potassium, make the dish hearty.
Sharp cheddar: adds savory, tangy flavor and protein, melts into gooey richness.
Milk and cream: supply fat and calcium, smoothness, more calories but silky mouthfeel.
Butter: concentrates fat for browning and flavor it helps thicken the sauce.
Garlic: gives pungent aromatic bite, small amount boosts savory depth.
Thyme: herbal slightly minty, brightens richness without making it taste grassy.
Cayenne: tiny heat punch, accentuates cheese dont make it spicy overall.

Ingredient Quantities

2 to 3 pounds russet or Yukon gold potatoes peeled and thinly sliced

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese about 8 ounces

2 cloves garlic minced

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Extra butter or oil for greasing the baking dish

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with extra butter or oil. Peel 2 to 3 pounds russet or Yukon gold potatoes and slice them very thin, about 1/8 inch if you can, pat slices dry with a towel.

2. In a medium saucepan melt 3 tablespoons unsalted butter over medium heat. Add 2 cloves minced garlic and cook 20 to 30 seconds until fragrant but not browned.

3. Stir in 3 tablespoons all purpose flour and cook, whisking, about 1 to 2 minutes to make a roux and take off the raw flour taste.

4. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, keep whisking until the sauce comes to a gentle simmer and starts to thicken, 3 to 5 minutes. Don’t stop whisking or you’ll get lumps.

5. Remove from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Season the sauce with 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust if needed.

6. Arrange a single overlapping layer of potato slices in the greased dish, pour some of the cheese sauce over to coat. Repeat layering potatoes and sauce until all potatoes and sauce are used, finishing with sauce on top. Press gently so everything sits evenly.

7. Cover the dish tightly with foil and bake for 40 to 45 minutes. If your slices are thicker, add another 10 to 15 minutes.

8. Remove foil and bake uncovered another 15 to 20 minutes until the top is golden and bubbly and a knife slides easily into the potatoes. If you want extra color, broil 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Let the scalloped potatoes rest 10 to 15 minutes before serving so the sauce sets up a bit. Sprinkle extra thyme or a little more cheese if you like, then dig in.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Sharp chef’s knife or mandoline for very thin slices
3. Vegetable peeler
4. Cutting board
5. Kitchen towels or paper towels to pat slices dry
6. Medium saucepan to make the cheese sauce
7. Whisk, for smoothing out lumps (have a wooden spoon handy too)
8. Measuring cups and measuring spoons
9. Box grater for the cheddar
10. Aluminum foil and oven mitts for covering and handling the hot dish

FAQ

2 to 3 pounds russet or Yukon gold potatoes peeled and thinly sliced

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese about 8 ounces

2 cloves garlic minced

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Extra butter or oil for greasing the baking dish

Can I use thin sliced potatoes from the store or frozen ones

Yes you can, but check that theyre not pre-cooked. Fresh thin slices are best. If using frozen raw slices thaw and pat dry before assembling so the sauce isn’t watery.

My sauce is lumpy what went wrong and how do I fix it

Lumps usually come from adding cold milk too fast to the roux. Whisk constantly and add the milk slowly. If you still get lumps, push the sauce through a fine mesh sieve or use an immersion blender briefly.

Can I make this ahead of time

Yes make it up to assembly stage, cover and refrigerate for up to 24 hours. Bake covered longer by 10 to 15 minutes since it will be cold. Let it rest a bit after baking before serving.

How do I know when the potatoes are done

Stick a knife or toothpick into the center, it should slide through easily with no resistance. The top should be bubbly and golden after you remove the foil for the final bake.

Can I swap cheeses or add onion or bacon

Absolutely. Mix in Gruyere, Monterey Jack or Parmesan for different flavors. Thinly sliced onion or cooked bacon are great layered in but precook onions until soft and bacon until crisp before adding.

The Easiest Homemade Scalloped Potatoes Recipe Substitutions and Variations

Potatoes: use red potatoes or fingerlings instead of russet or Yukon gold for a firmer, less creamy bite, or try thinly sliced sweet potatoes for a sweeter, earthier version. Slice a bit thinner and cut bake time slightly for waxy spuds.
Dairy combo: swap the 2 cups whole milk plus 1 cup heavy cream for 3 cups half and half for almost the same richness with less fuss. Or if you want extra body use 2 cups whole milk plus 1 cup evaporated milk.
Sharp cheddar: replace with Gruyere for a nuttier, more complex flavor. Fontina, Monterey Jack or Colby are good if you want milder, extra melty cheese. Use the same weight.
All purpose flour: for a gluten free option use 1 1/2 tablespoons cornstarch mixed into a little cold milk to make a slurry, then whisk into the hot milk to thicken. You can also use a 1 to 1 gluten free flour blend cup for cup.

Pro Tips

1. Slice super even, use a mandoline if you got one, or a very sharp knife and take your time, otherwise some pieces cook way faster and you end up with chewy bits. Pat the slices dry with a towel before you layer them, else the sauce gets watery.

2. Warm the milk and cream a bit before you add them to the roux and whisk constantly, this really cuts down on lumps. Also shred your own cheddar, pre-shredded cheese has anti clumping stuff so it melts weird.

3. Season as you go, not just once at the end. Sprinkle a little salt and pepper between layers so every bite tastes good, but go easy because cheese brings a lot of salt on its own.

4. Cover while it bakes so the potatoes get tender, then uncover near the end to brown the top, and let it rest 10 to 15 minutes before you dig in so the sauce firms up. If you want a crunchy finish toss a small handful of panko mixed with melted butter on top for the last few minutes.

The Easiest Homemade Scalloped Potatoes Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

548

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Sharp chef’s knife or mandoline for very thin slices
3. Vegetable peeler
4. Cutting board
5. Kitchen towels or paper towels to pat slices dry
6. Medium saucepan to make the cheese sauce
7. Whisk, for smoothing out lumps (have a wooden spoon handy too)
8. Measuring cups and measuring spoons
9. Box grater for the cheddar
10. Aluminum foil and oven mitts for covering and handling the hot dish

Ingredients

2 to 3 pounds russet or Yukon gold potatoes peeled and thinly sliced
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese about 8 ounces
2 cloves garlic minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Extra butter or oil for greasing the baking dish

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with extra butter or oil. Peel 2 to 3 pounds russet or Yukon gold potatoes and slice them very thin, about 1/8 inch if you can, pat slices dry with a towel.
In a medium saucepan melt 3 tablespoons unsalted butter over medium heat. Add 2 cloves minced garlic and cook 20 to 30 seconds until fragrant but not browned.
Stir in 3 tablespoons all purpose flour and cook, whisking, about 1 to 2 minutes to make a roux and take off the raw flour taste.
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, keep whisking until the sauce comes to a gentle simmer and starts to thicken, 3 to 5 minutes. Don’t stop whisking or you'll get lumps.
Remove from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Season the sauce with 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust if needed.
Arrange a single overlapping layer of potato slices in the greased dish, pour some of the cheese sauce over to coat. Repeat layering potatoes and sauce until all potatoes and sauce are used, finishing with sauce on top. Press gently so everything sits evenly.
Cover the dish tightly with foil and bake for 40 to 45 minutes. If your slices are thicker, add another 10 to 15 minutes.
Remove foil and bake uncovered another 15 to 20 minutes until the top is golden and bubbly and a knife slides easily into the potatoes. If you want extra color, broil 1 to 2 minutes but watch it closely so it doesn't burn.
Let the scalloped potatoes rest 10 to 15 minutes before serving so the sauce sets up a bit. Sprinkle extra thyme or a little more cheese if you like, then dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.