Layers of thinly sliced potatoes in a rich cream sauce with onions are baked to perfection in this delicious Scalloped Potatoes Recipe. These potatoes are the perfect comfort food side dish for your holiday (or ANY day) dinner!
I’ve always had a weakness for potatoes – I love them any way they are cooked and can eat them as my entire meal. This dish is no exception to that and it’s surprisingly easy to prepare!
Some of my other favorite potato dishes include my broccoli cheddar potato casserole, loaded baked potato casserole and cream cheese mashed potatoes.
What You’ll Need
- Butter – I use unsalted butter so I can better control the saltiness to my personal taste.
- Yellow onion
- Garlic – Feel free to increase or decrease the amount of garlic to your personal preference.
- Thyme – I use a tablespoon of fresh thyme leaves. If you’re using dried thyme use 1 teaspoon.
- Flour (all-purpose)
- Salt and black pepper
- Ground nutmeg – Nutmeg adds a very slight hint of sweetness to this dish. It’s not required but I love it!
- Half-and-half – A mixture of half whole milk and half heavy cream. If you can’t find half-and-half, you can use 1 cup of whole milk and 1 cup of heavy cream.
- Chicken stock – Chicken broth can be substituted for chicken stock.
- Potatoes – Thinly sliced Yukon gold potatoes (russet potatoes can also be used). Using a mandoline makes slicing so much easier.
- Parmesan – Traditional scalloped potatoes are in a rich cream sauce (without cheese), but I did top these potatoes with a little freshly grated Parmesan. I recently purchased this rotary cheese grater and it makes grating hard cheeses so easy.
How to Make Scalloped Potatoes
Following is a very brief overview of how to prepare – please see the recipe card for full detailed instructions.
- Prepare the cream sauce and onion mixture in a medium saucepan.
- Arrange half of the potatoes in the bottom of a prepared baking dish. Sprinkle potatoes with desired amounts of salt and pepper.
- Pour half of the sauce mixture over potatoes.
- Repeat with the remaining half of potatoes and sauce.
- Sprinkle with Parmesan. Cover with aluminum foil and bake in a preheated oven for 50 minutes. Uncover and bake for an additional 40 minutes, or until potatoes are tender.
Prepare and bake the potatoes as directed and allow to reach room temperature. Cover and refrigerate. When ready to bake, remove from fridge 30 minutes before baking. Bake at 350 degrees F (covered with aluminum foil) in a preheated oven for 30 minutes, or until heated through.
Serve these Scalloped Potatoes with:
- ¼ cup unsalted butter
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced fresh garlic
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- ¾ teaspoon salt and additional salt for sprinkling potatoes
- ½ teaspoon black pepper and additional pepper for sprinkling potatoes
- ½ teaspoon ground nutmeg
- 2 cups half-and-half
- 1 cup chicken stock or chicken broth
- 3 pounds Yukon gold potatoes peeled and sliced into ⅛ inch rounds
- ½ cup freshly grated Parmesan 1 ½ ounces
- Preheat your oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray. Set aside.
- Melt butter in a medium saucepan over medium heat. Add onions and cook until onions are softened (about 4 to 5 minutes), stirring frequently.
- Add garlic and cook until fragrant, about 30 seconds (stirring constantly).
- Add thyme and stir to combine.
- Add flour, salt, pepper and nutmeg. Cook for 1 minute, stirring constantly.
- Slowly pour in half-and-half, while continuing to stir. Slowly pour in chicken stock and continue to stir.
- Increase heat to medium high and bring to a gentle boil (while continuing to stir). Boil for 2 minutes, or until mixture is thickened. Reduce heat as necessary to maintain a gentle boil (medium to medium low). Remove from heat.
- Arrange ½ of the potatoes in the bottom of prepared baking dish. Sprinkle potatoes with desired amounts of salt and pepper. Pour ½ of sauce over potatoes as evenly as possible.
- Arrange remaining half of sliced potatoes over cream sauce and sprinkle with desired amounts of salt and pepper. Pour remaining cream sauce over potatoes. Sprinkle evenly with Parmesan.
- Cover with aluminum foil that has been sprayed with cooking spray (this helps the cheese from sticking to the foil).
- Bake for 50 minutes. Remove the aluminum foil and bake for an additional 40 minutes, or until potatoes are tender.
- If desired, broil on high for 1 to 2 minutes (watching carefully) or until golden brown.
- Sprinkle with additional fresh thyme leaves when serving, if desired.
- To Store: Allow to reach room temperature and store tightly covered in the fridge for up to 3 to 4 days.
- Make-Ahead Instructions: Prepare and bake the potatoes as directed and allow to reach room temperature. Cover and refrigerate. When ready to bake, remove from fridge 30 minutes before baking. Bake at 350 degrees F (covered with aluminum foil) in a preheated oven for 30 minutes, or until heated through.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Rate & Comment