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Scalloped Potatoes

Scalloped potatoes baked in a creamy milk-and-cream sauce with thin 1/8-inch potato layers and a golden Parmesan top. The dish is assembled in three layers, baked covered for tender slices, then uncovered until fork-tender.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
resting 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
  • 0.125 fresh thyme leaves fresh thyme leaves (measure separately)
onion
  • 1 onion thinly sliced
butter and garlic
  • 4 tbsp butter
  • 3 garlic minced
flour and milk base
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
seasonings and cheese
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and butter a 9x13-inch baking dish with a thin, even coating for easy release.
Make the creamy sauce
  1. Melt butter, then cook minced garlic for 30 seconds until fragrant and lightly softened.
  2. Whisk in all-purpose flour and cook for 1 minute to remove the raw flour taste and create a thickener.
  3. Gradually whisk in whole milk and heavy cream, then simmer until slightly thickened, stirring often so it turns smooth and coats the back of a spoon.
  4. Season the sauce with salt, black pepper, and fresh thyme leaves, then stir until the flavors are evenly distributed.
Layer and bake
  1. Layer potatoes and onion in the baking dish in three layers, then pour sauce over each layer so the slices cook evenly.
  2. Cover with foil and bake for 1 hour, keeping the layers moist for tender, sliceable potatoes.
  3. Uncover, sprinkle with grated Parmesan, and bake for 25-30 minutes until the top is golden and the potatoes are fork-tender.
Rest and serve
  1. Rest the scalloped potatoes for 15 minutes before serving so the sauce thickens slightly and the layers set.

Notes

For the most even bake, keep potato slices close to 1/8 inch thick and don’t skimp on pouring sauce over each layer. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 325F oven until warmed through. Freezing isn’t recommended because the creamy sauce can separate when thawed. If you want a lower-fat option, use half-and-half in place of the heavy cream.