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Homestyle Scalloped Potatoes

Creamy homestyle scalloped potatoes with golden cheese crust and fresh thyme
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This creamy, cheesy potato bake is the ultimate comfort food, turning simple ingredients into a warm and satisfying centerpiece. With a velvety sauce and golden top, it’s a family-pleasing dish perfect for cozy weeknights or special gatherings.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 1 cup heavy cream or half-and-half
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère or Swiss cheese
  • Fresh thyme or chives for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. Place peeled, thinly sliced potatoes in a large bowl of cold water to prevent browning.
  3. In a large saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over onions and cook, stirring constantly, for 2 minutes.
  5. Slowly whisk in the warmed milk and cream. Bring to a gentle simmer, then reduce heat to low. Cook, stirring frequently, until thickened enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
  6. Stir in salt, pepper, nutmeg, 1 cup of the cheddar cheese, and all of the Gruyère until smooth.
  7. Drain potato slices and pat them very dry with a clean kitchen towel.
  8. Arrange a single, slightly overlapping layer of potatoes in the prepared dish. Ladle about one-third of the cheese sauce over the top, spreading to cover. Repeat layers, ending with a final layer of sauce.
  9. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  10. Cover dish tightly with aluminum foil and bake for 45 minutes.
  11. Remove foil, increase oven temperature to 400°F (200°C), and bake uncovered for 20-30 minutes, until top is golden brown and potatoes are fork-tender.
  12. Let the dish rest for 15 minutes before serving. Garnish with fresh herbs if desired.

Notes

For the creamiest sauce, shred cheese from a block instead of using pre-shredded. Patting the potatoes dry is crucial to prevent a watery sauce. Letting the dish rest before serving allows the sauce to set for cleaner slices. For scalloped potatoes and ham, stir 2 cups of diced cooked ham between the layers.

Nutrition

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