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A golden, cheesy slice of homemade scalloped potatoes topped with fresh thyme on a decorative white plate.
Daniel

Homemade Scalloped Potatoes

Creamy, cheesy, and perfectly tender potatoes with a golden crust that turns any dinner into a special occasion.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 lbs Yukon Gold potatoes peeled and sliced 1/8 inch thick
For the Sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk warmed
  • 1 cup heavy cream
  • 2 cups Gruyere cheese shredded, divided
  • 1/2 cup Parmesan cheese finely grated
  • 1 tbsp fresh thyme leaves only, plus extra for garnish
  • 1.5 tsp kosher salt plus more for potato water
  • 3/4 tsp black pepper freshly ground
  • 1/4 tsp fresh nutmeg grated

Equipment

  • 9x13-inch baking dish
  • Large saucepan
  • Mandoline or sharp knife

Method
 

Prep
  1. Preheat oven to 400F. Butter a 9x13 inch baking dish. Place sliced potatoes in a large pot of cold salted water. Bring to a boil and cook for 5 minutes until just barely tender. Drain well and set aside.
  2. In a large saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in warm milk and cream, then simmer for 5-7 minutes, whisking often, until thickened enough to coat the back of a spoon.
  3. Remove from heat and stir in 1.5 cups Gruyere, Parmesan, thyme, salt, pepper, and nutmeg until smooth. Taste and adjust seasoning.
Assemble
  1. Layer half the potatoes in the prepared dish, overlapping slightly. Pour half the sauce evenly over top. Repeat with remaining potatoes and sauce, spreading to cover completely.
  2. Sprinkle remaining 1/2 cup Gruyere over top. Cover tightly with foil and bake for 30 minutes. Remove foil and bake 25-30 minutes more until bubbling at edges and top is deep golden brown. Let rest 10 minutes before serving.

Notes

Yukon Golds hold their shape better than russets and have a naturally buttery flavor that works beautifully here. For a make-ahead option, assemble completely, cover, and refrigerate up to 24 hours; add 10-15 minutes to covered baking time. If the top browns too quickly before the center is hot, tent loosely with foil for the last 10 minutes.