Scalloped Potatoes

Name: Scalloped Potatoes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12
Ingredients: 3 lb Yukon Gold potatoes thinly sliced, about 1/8 inch; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup vegetable broth; 2 garlic cloves grated; 4 fresh thyme sprigs; 1 tsp sea salt; freshly ground black pepper; 1 yellow onion thinly sliced; 2 cups shredded cheddar cheese

Thin layers of Yukon Gold baked soft in a garlicky thyme sauce under golden cheddar — the potato that arrives when the table matters.

DifficultyMediumTotal time90 minServes12

Overview

Prep20 min

Cook70 min

Total90 min

Servings12

DifficultyMedium

Equipment

9×13-inch baking dish
Skillet
Mandoline or sharp knife

Method

Preheat and grease

Heat the oven to 400°F and grease a 9×13-inch baking dish.

Start the sauce

Melt the butter in a skillet and whisk in the flour for about 1 minute.

Add the liquids

Slowly whisk in the milk, followed by the vegetable broth.

Season the sauce

Add garlic, thyme, salt, and pepper and cook until the sauce lightly thickens.

First layer

Layer half the sliced potatoes in the baking dish, followed by half the onion, sauce, and cheese.

Second layer

Repeat with the remaining potatoes, onion, sauce, and cheese.

Bake covered

Cover and bake for 30 minutes.

Bake uncovered

Uncover and bake another 35–40 minutes until the potatoes are tender and the top is browned.

Rest and serve

Rest for 20 minutes before serving.

✦

Tips

NoteSlice the potatoes as evenly as possible — about 1/8 inch. Uneven slices mean some potatoes are meltingly soft while others are still negotiating.

NoteRest 20 minutes before serving for slices that hold their layers.

NoteLeftovers reheat well, covered, in a 350°F oven.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorCover and refrigerate up to 4 days; reheat covered at 350°F until warmed through.

Frequently asked

Can I assemble it ahead?+

Yes — build the dish up to a day ahead, refrigerate, and add 10 to 15 minutes to the covered bake time.

Scalloped vs. au gratin?+

Scalloped is traditionally cheeseless; this recipe quietly ignores that and adds cheddar anyway.

Can I slice the potatoes ahead?+

Yes — keep them submerged in cold water for up to a few hours, then dry well before layering.

Reader Notes

Little thoughts from readers

A small corner for words, memories and gentle feelings.

No notes yet. Leave the first little message.

Leave a little note

Tell June what this page made you feel.