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

Scale

3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 ½ cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded (divided)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon fresh thyme leaves (plus extra for garnish)
¼ teaspoon ground nutmeg (optional)
Butter or non-stick spray for greasing the baking dish

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly — about 1/8 inch thick. A mandoline works best for even slices.
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.
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.
Cook the mixture for 5–6 minutes, stirring until it thickens slightly.
Lower the heat and add 1 ½ cups cheddar cheese, salt, pepper, thyme, and nutmeg. Stir until the cheese is melted and smooth.
Layer half the potatoes in the prepared baking dish, overlapping slightly. Pour half the cheese sauce evenly over the top.
Add the remaining potatoes and pour over the rest of the sauce, making sure all slices are coated.
Sprinkle the remaining ½ cup of cheddar cheese over the top.
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.
Let the dish rest for 10–15 minutes before serving. Garnish with fresh thyme leaves.

Notes

Yukon Gold potatoes offer a creamy texture, while Russets create a softer, fluffier layer.
For extra crispiness, broil the dish for 2–3 minutes after baking.
If making ahead, assemble and refrigerate up to 24 hours before baking.
Allow the dish to cool before slicing so the layers stay intact.
For a dairy-free version, use plant-based butter, milk, and cheese alternatives.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes