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Cheesy Scalloped Potatoes
4.6 from 84 votes

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are thinly sliced russet potatoes cooked in a creamy garlic-onion sauce with fresh thyme, then layered with shredded cheddar and Parmesan cheeses. The casserole bakes to a bubbly, golden crust with tender and flavorful potato layers, making it a comforting side dish with rich cheese and herb notes.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 470 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 tablespoons butter
  • 3 garlic pressed in a garlic press, cloves
  • 1 onion minced, medium
  • 2 tablespoons thyme fresh leaves
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 4 pounds russet potato sliced thinly, about ⅛ inch thick
  • 3 bay leaf
  • 1 cup cheddar cheese shredded, medium
  • 2 cups Parmesan Cheese shredded

Instructions

    Cup of Yum
  1. Melt the butter in a Dutch oven over medium-high heat, then add the garlic cloves and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
  2. Add the cream and chicken broth and stir. Add the potato slices and bay leaves and bring to a simmer. Cover and reduce the heat to medium low and simmer for about 10 minutes or the potatoes are nearly fork tender.
  3. Transfer half of the mixture to a 1 ½ quart dish, an 8x8 or 9x6-inch baking dish. Sprinkle with half of the cheese. Top with the remaining potato mixture, sprinkle with the remaining parmesan cheese then top with the remaining cheddar cheese.
  4. Refrigerate for 1 hour or up to overnight.
  5. Bake uncovered at 350 degrees F for 40-50 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Let rest for 5-10 minutes until serving.

Notes

  • This recipe is adapted from Cooks Illustrated The New Best Recipe.
  • Press garlic cloves for even flavor release and a smooth sauce.
  • Simmering potato slices in cream and broth softens them before baking, reducing cook time and ensuring tender layers.
  • Refrigerate assembled dish for at least an hour before baking to develop flavor and firm up layers.
  • Let the baked scalloped potatoes rest for 5-10 minutes before serving to thicken the sauce.

Nutrition Information

Calories 470kcal (24%) Carbohydrates 37g (12%) Protein 15g (30%) Fat 30g (46%) Saturated Fat 19g (95%) Cholesterol 100mg (33%) Sodium 534mg (22%) Potassium 869mg (18%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 1141IU (23%) Vitamin C 16mg (18%) Calcium 385mg (39%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 470

% Daily Value*

Calories 470kcal 24%
Carbohydrates 37g 12%
Protein 15g 30%
Fat 30g 46%
Saturated Fat 19g 95%
Cholesterol 100mg 33%
Sodium 534mg 22%
Potassium 869mg 18%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 1141IU 23%
Vitamin C 16mg 18%
Calcium 385mg 39%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.