4.7 from 159 votes
Scalloped Potatoes Recipe
Scalloped Potatoes Recipe features thinly sliced russet potatoes simmered in a creamy mixture with butter, onion, garlic, fresh herbs, and seasoning before baking with shredded cheddar cheese. This technique creates tender, layered potatoes in a rich, bubbly sauce topped with a golden cheese crust. It is a classic side dish that complements many meals and offers a comforting, savory flavor with a slightly crisp top.
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings:
10
servings
Calories:
497 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 tablespoons butter unsalted
- 1 small onion minced
- 2 cloves garlic minced
- 3 cups heavy cream
- 1 cup milk whole
- 4 prigs thyme fresh
- 2 bay leaf
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 4 pounds russet potato peeled and cut into 1/8-inch-thick slices
- 1½ cups cheddar cheese about 6 ounces, shredded
Instructions
- Heat oven to 400 degrees F. Grease a 9x13-inch baking dish.
- Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes, gently stirring occasionally to ensure the potatoes don't stick to the bottom of the pot.
- Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to the prepared baking dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 30 minutes. Allow to sit for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Cup of Yum
Notes
- Use a mandoline or food processor to slice potatoes evenly for uniform cooking.
- Russet potatoes are recommended for their structure, though Yukon Gold can be substituted with some softness.
- Swap cheddar with your favorite cheeses if preferred.
- Make ahead by assembling steps and refrigerating up to two days before baking.
- Fully prepare and refrigerate then reheat by baking at 350°F for 25-30 minutes until heated through.
- To freeze, bake partially without cheese until potatoes are al dente, cool, cover tightly, freeze up to one month, then thaw, add cheese, and finish baking at 400°F.
Nutrition Information
Calories
497kcal
(25%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Cholesterol
124mg
(41%)
Sodium
618mg
(26%)
Potassium
869mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1348IU
(27%)
Vitamin C
12mg
(13%)
Calcium
224mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 497
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 124mg | 41% |
| Sodium | 618mg | 26% |
| Potassium | 869mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1348IU | 27% |
| Vitamin C | 12mg | 13% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.