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Scalloped Potatoes

Scalloped potatoes baked until golden on top, with tender 1/8-inch potato layers tucked into a creamy garlic-thyme sauce. Classic American comfort style with a foil-covered bake followed by a final brothy-top bake for browned edges.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
rest 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and onions
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
  • 1 onion small, thinly sliced
Creamy sauce
  • 4 tbsp butter
  • 3 garlic cloves, minced
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 0.5 cup Parmesan grated

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and start the sauce
  1. Preheat oven to 375°F, then butter a 9x13-inch baking dish.
  2. Melt butter in a saucepan, cook garlic for 30 seconds, and whisk in flour for 1 minute.
  3. Gradually whisk in the milk and cream, then simmer until slightly thickened.
  4. Season the sauce with salt, black pepper, and fresh thyme leaves.
Layer and bake
  1. Layer potatoes and onion in the dish in three layers, pouring sauce over each layer.
  2. Cover with foil and bake for 1 hour at 375°F.
  3. Uncover, sprinkle with Parmesan, and bake 25-30 minutes at 375°F until golden and fork-tender.
Rest and serve
  1. Rest scalloped potatoes for 15 minutes before serving to help the layers set.

Notes

For the best texture, slice potatoes to a consistent 1/8 inch thickness so they bake evenly and turn fork-tender. Refrigerate leftovers in a covered container up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the creamy sauce can become grainy after thawing. Vegetarian swap: replace butter with plant-based butter and use vegetarian Parmesan (no rennet if applicable) for a dairy-forward vegetarian version.