There’s something incredibly comforting about a bubbling dish of scalloped potatoes coming out of the oven — layers of tender, thinly sliced potatoes bathed in a velvety cheese sauce, golden on top and creamy underneath. Scalloped Potatoes with Cheddar and Thyme is the kind of recipe that transforms an ordinary dinner into something special. Perfect for holidays like Thanksgiving, Christmas, or Easter, it’s also a fantastic choice for cozy Sunday dinners when you want something hearty yet elegant.
This recipe draws inspiration from the classic potato gratin but leans into rustic, home-style comfort. Fresh thyme brings a subtle earthiness, while sharp cheddar cheese gives the dish a deep, savory flavor that perfectly complements the creamy sauce. Whether served alongside roast chicken, baked salmon, or as a stand-alone vegetarian main course, this dish promises warmth, richness, and plenty of second helpings.
Ingredients
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3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
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3 tablespoons unsalted butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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3 tablespoons all-purpose flour
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2 ½ cups whole milk (or half-and-half for extra creaminess)
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1 cup heavy cream
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2 cups sharp cheddar cheese, shredded (divided)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 teaspoon fresh thyme leaves (plus extra for garnish)
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¼ teaspoon ground nutmeg (optional, for depth)
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Non-stick spray or butter for greasing the baking dish
Directions
1. Prepare the Potatoes
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. Peel the potatoes and slice them thinly — about 1/8 inch thick. A mandoline slicer can make this step quicker and ensure even slices that cook perfectly.
2. Sauté the Aromatics
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes, until it turns translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds, making sure it doesn’t brown.
3. Make the Creamy Sauce
Sprinkle the flour over the onion and garlic mixture, whisking constantly to form a roux. Cook for about 1 minute to eliminate any raw flour taste. Gradually whisk in the milk, followed by the cream, ensuring the mixture stays smooth and lump-free. Continue stirring until the sauce begins to thicken — about 4–6 minutes.
Once thickened, reduce the heat to low and stir in 1 ½ cups of shredded cheddar cheese, salt, pepper, thyme, and nutmeg (if using). Whisk until the cheese is fully melted and the sauce becomes rich and creamy. Taste and adjust seasoning as needed.
4. Assemble the Layers
Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and sauce, spreading everything evenly to ensure full coverage.
5. Top and Bake
Sprinkle the remaining ½ cup of cheddar cheese on top. Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for another 25–30 minutes, or until the potatoes are tender and the top is golden and bubbly.
6. Rest and Serve
Allow the scalloped potatoes to rest for 10–15 minutes before serving. This helps the sauce thicken slightly and makes it easier to slice and serve. Garnish with fresh thyme leaves for a beautiful and aromatic finish.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 25 minutes
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Cook Time: 1 hour 10 minutes
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Total Time: 1 hour 35 minutes
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Yield: 6–8 servings
Why You’ll Love This Recipe
1. Creamy and Comforting:
This dish delivers everything you love about comfort food — buttery potatoes, a luscious cheese sauce, and a perfectly crisp top.
2. Perfect for Any Occasion:
It’s an ideal side dish for holidays, family dinners, or special gatherings. It pairs beautifully with roast chicken, turkey, or even a simple salad for a vegetarian option.
3. Easy to Customize:
You can adjust the cheese blend, herbs, or even add veggies like spinach or broccoli to make it your own.
4. Make-Ahead Friendly:
Scalloped potatoes reheat beautifully, making them a great choice for busy holiday schedules or potlucks.
Tips for the Best Scalloped Potatoes
Choose the Right Potatoes
For the creamiest texture, Yukon Gold potatoes are ideal. They’re buttery and hold their shape well. Russets are another great option — they’re starchier and create an ultra-smooth sauce.
Slice Evenly
Thin, even slices ensure that your potatoes cook uniformly. A mandoline slicer gives consistent results, but a sharp knife works fine with a little patience.
Don’t Rush the Sauce
Take your time whisking the sauce to achieve the perfect creamy consistency. A well-thickened base prevents the dish from becoming watery during baking.
Layer Strategically
Make sure to pour enough sauce between layers to keep the potatoes moist. This prevents dry spots and ensures that every bite is rich and flavorful.
Bake Until Golden
The top layer should be beautifully browned and bubbling around the edges. That golden crust is where all the magic happens — a combination of caramelized cheese and tender potatoes.
Variations
Cheddar and Chive Scalloped Potatoes
Add a handful of chopped fresh chives between layers for a pop of color and a mild onion flavor that complements the cheese.
Garlic and Herb Scalloped Potatoes
Incorporate herbs like rosemary or parsley along with thyme for an aromatic, garden-fresh twist.
Loaded Scalloped Potatoes
After baking, top with a sprinkle of green onions and shredded cheddar. For a vegetarian-friendly twist, you can even add roasted mushrooms or caramelized onions.
Lighter Version
Use reduced-fat milk and cheese, and replace half the butter with olive oil for a slightly lighter but still satisfying dish.
What to Serve with Scalloped Potatoes
Scalloped potatoes are incredibly versatile and complement a wide variety of dishes:
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Roasted or Grilled Chicken: The savory, herby flavors of the potatoes pair perfectly with juicy chicken.
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Baked Salmon: The creaminess of the dish balances the richness of the fish.
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Vegetable Main Courses: Serve alongside roasted vegetables, green beans, or a fresh garden salad.
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Holiday Entrees: This recipe shines next to turkey, beef roast, or vegetarian wellington on festive occasions.
To make the meal complete, consider serving with a crisp, tangy salad to cut through the richness, or a bowl of steamed green beans for balance.
How to Make Ahead and Store
Make-Ahead:
You can prepare the dish up to one day in advance. Assemble it fully, cover tightly with foil, and refrigerate. When ready to serve, bake it covered at 375°F for 40 minutes, then uncover and bake for an additional 25–30 minutes until golden.
Storage:
Leftovers keep well for up to 4 days in the refrigerator. Make sure the dish is tightly covered or stored in an airtight container.
Reheating:
Reheat individual portions in the microwave, or warm the entire dish in the oven at 350°F until heated through. Add a splash of milk or cream before reheating to restore creaminess.
Common Mistakes to Avoid
1. Undercooking the Potatoes:
If the potatoes aren’t sliced thinly enough or baked long enough, they may remain firm. Always check for tenderness by inserting a knife or fork — it should slide in easily.
2. Watery Sauce:
Using milk alone or not thickening the roux properly can lead to a runny sauce. Whisk until the sauce coats the back of a spoon before layering it with the potatoes.
3. Uneven Layers:
Thick or clumped layers can lead to uneven cooking. Spread each layer evenly and pour sauce thoroughly between them.
4. Skipping Rest Time:
Allowing the dish to cool slightly before serving helps the sauce set and the flavors meld together.
Nutritional Information (Approximate per Serving)
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Calories: 360
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Total Fat: 22g
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Saturated Fat: 13g
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Cholesterol: 70mg
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Sodium: 450mg
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Carbohydrates: 30g
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Fiber: 3g
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Protein: 12g
Note: Nutritional values may vary based on ingredients used.
Serving and Presentation Ideas
For a beautiful presentation, sprinkle freshly chopped thyme or parsley over the top before serving. The contrast of green herbs against the golden, bubbly cheese adds visual appeal. You can also serve individual portions in small, oven-safe ramekins for an elegant dinner party touch.
For gatherings, this dish pairs wonderfully with roasted root vegetables, green beans almondine, or a simple arugula salad. It also fits seamlessly on a buffet table for potlucks or holiday feasts.
Why Cheddar and Thyme Work So Well Together
Cheddar cheese brings a sharp, tangy depth that balances the natural sweetness of cooked potatoes. Thyme, on the other hand, adds subtle herbal notes that cut through the richness of the cream and cheese. Together, they create a harmony of flavors — comforting, savory, and timeless. This combination turns a simple potato dish into something sophisticated enough for guests yet comforting enough for family meals.
Common Questions
Q: Can I use another type of cheese?
Definitely! While sharp cheddar gives this dish its classic flavor, there’s plenty of room for creativity. Gruyère adds a nutty, slightly sweet depth that melts beautifully and pairs perfectly with thyme. Monterey Jack delivers a mild, creamy texture, making it an excellent choice if you prefer a smoother, subtler flavor. Mozzarella brings that irresistible stretchiness and a delicate taste that balances the richness of the sauce. For an even bolder punch, try mixing cheddar with Parmesan — the cheddar provides tang, while Parmesan adds sharpness and a touch of nuttiness. Experimenting with a blend of cheeses can help you find the perfect flavor profile for your table.
Q: Can I freeze scalloped potatoes?
Yes, though this dish tastes best fresh out of the oven, it can be frozen successfully with a few simple steps. Once the scalloped potatoes have cooled completely, cover them tightly with foil or transfer them to an airtight container. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator to ensure even reheating. Warm in the oven at 350°F (175°C) until heated through and bubbly. If the sauce appears a bit dry after thawing, add a splash of milk or cream before reheating to restore its luscious texture.
Q: Can I make this recipe dairy-free?
Absolutely. To create a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk such as oat, almond, or soy milk. Vegan cheese melts beautifully in this dish, giving you the same creamy, comforting result without dairy.
Q: Why is my sauce grainy?
Graininess often happens when cheese is added to sauce that’s too hot. Always lower the heat before stirring it in, and whisk gently until fully melted to maintain a silky-smooth consistency.
Scalloped Potatoes with Cheddar and Thyme Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6–8 servings 1x
Description
There’s nothing quite like the comfort of warm, creamy scalloped potatoes straight from the oven. This recipe takes the classic dish to the next level with layers of tender potatoes baked in a velvety cheddar sauce infused with fresh thyme. The result is a golden, bubbling casserole that’s both elegant and satisfying — perfect for holidays, Sunday dinners, or anytime you want to make a simple meal feel special.
Ingredients
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3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
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3 tablespoons unsalted butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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3 tablespoons all-purpose flour
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2 ½ cups whole milk
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1 cup heavy cream
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2 cups sharp cheddar cheese, shredded (divided)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 teaspoon fresh thyme leaves (plus extra for garnish)
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¼ teaspoon ground nutmeg (optional)
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Butter or non-stick spray for greasing the baking dish
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
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Peel the potatoes and slice them thinly — about 1/8 inch thick. A mandoline works best for even slices.
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In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
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Whisk in the flour to form a roux and cook for 1 minute. Gradually add the milk, whisking constantly to prevent lumps, followed by the cream.
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Cook the mixture for 5–6 minutes, stirring until it thickens slightly.
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Lower the heat and add 1 ½ cups cheddar cheese, salt, pepper, thyme, and nutmeg. Stir until the cheese is melted and smooth.
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Layer half the potatoes in the prepared baking dish, overlapping slightly. Pour half the cheese sauce evenly over the top.
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Add the remaining potatoes and pour over the rest of the sauce, making sure all slices are coated.
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Sprinkle the remaining ½ cup of cheddar cheese over the top.
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Cover with foil and bake for 40 minutes. Remove the foil and bake for another 25–30 minutes, or until the potatoes are tender and the top is golden and bubbly.
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Let the dish rest for 10–15 minutes before serving. Garnish with fresh thyme leaves.
Notes
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Yukon Gold potatoes offer a creamy texture, while Russets create a softer, fluffier layer.
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For extra crispiness, broil the dish for 2–3 minutes after baking.
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If making ahead, assemble and refrigerate up to 24 hours before baking.
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Allow the dish to cool before slicing so the layers stay intact.
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For a dairy-free version, use plant-based butter, milk, and cheese alternatives.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
