There’s something deeply comforting about a pan of scalloped potatoes, its golden top promising warmth with every scoop.

For Elly, this recipe is a cherished tradition, a centerpiece of holiday meals that often outshone the main event.

Why This Recipe Stands Out

After plenty of testing, this version landed on the perfect balance of creamy and flavorful, without being overly heavy.

It’s a hearty, show-stopping side dish that manages to feel both special and wonderfully familiar.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step toward something truly delicious.

• Yukon Gold Potatoes – Their naturally buttery flavor and creamy texture make them ideal for baking into tender slices.
• Butter & All-Purpose Flour – These two work together to create a roux, which is the essential base that thickens our sauce beautifully.
• Whole Milk & Vegetable Broth – Using both creates a sauce that’s luxuriously creamy but not too rich, allowing the other flavors to shine through.
• Garlic & Yellow Onion – They build a savory, aromatic foundation that gives the dish its wonderful depth.
• Fresh Thyme – Its subtle, earthy notes cut through the richness and add a lovely, fresh complexity.
• Cheddar Cheese – Provides a sharp, tangy kick and that irresistible, bubbly browned cheese top everyone loves.
• Sea Salt & Black Pepper – These simple seasonings are crucial for making all the individual flavors pop in harmony.

A Quick Note on the Name

Now, some folks might call these potatoes au gratin because of the cheese, and technically, they’d be right.

But in many homes, this cheesy, baked masterpiece has always been known as scalloped potatoes, and that’s the name that sticks with heart.

How to make Scalloped Potatoes?

Step 1 – Prepare the Potatoes and Onion

Begin by thinly slicing your potatoes and onion into uniform, 1/8-inch thick pieces.

Consistency here is the secret to ensuring every single potato slice cooks through evenly, becoming perfectly tender.

Step 2 – Create the Creamy Sauce

Melt the butter in a skillet, then whisk in the flour to form a pale roux—this only takes about a minute.

Slowly stream in the milk and then the broth, whisking the entire time to create a smooth, lump-free sauce before stirring in the garlic, thyme, salt, and pepper.

Step 3 – Assemble the Layers

In your greased baking dish, arrange half of the potato slices, then scatter over half of the sliced onion.

Pour half of the warm sauce over this first layer and sprinkle it with a generous cup of the grated cheddar cheese.

Step 4 – Repeat and Top

Create a second, identical layer with the remaining potatoes, onion, and sauce.

Finish by scattering the last half-cup of cheese evenly over the top, which will form that beautiful, golden crust.

Step 5 – Bake to Perfection

Cover the dish with foil and bake for 30 minutes; this steams the potatoes and gets them cooking.

Then, remove the foil and continue baking until the top is gorgeously browned and the potatoes are easily pierced with a knife.

Step 6 – The Most Important Rest

This is the step you must not skip. Let the dish stand for a full 20 minutes after it comes out of the oven.

This allows the sauce to thicken up and settle, so you get neat, beautiful slices instead of a runny casserole.

Tips

A few small tricks can make a big difference in your final dish.

• For the neatest slices, use a sharp chef’s knife and focus on keeping them even, rather than rushing to get them thin.
• When making the sauce, keep the heat at a gentle medium-low to prevent it from boiling, which can cause it to break or become grainy.
• If the top is browning too quickly during the final bake, simply lay a loose piece of foil over the top to protect it.
• That 20-minute rest isn’t a suggestion—it’s a crucial step that allows the layers to set, making the casserole much easier to serve.

Making Scalloped Potatoes Ahead of Time

This dish is a fantastic candidate for preparing in advance, which can be a lifesaver during busy holidays.

You can fully assemble and bake it, let it cool completely, and then store it, covered, in the refrigerator for up to two days.

When you’re ready, let it come to room temperature while the oven preheats, then warm it, covered, until it’s heated through.

Honestly, many people think the flavors taste even better the next day, after they’ve had more time to meld together.

Choosing Your Potatoes Wisely

While russet potatoes are wonderful for baking and frying, they can become a bit too mealy in this specific application.

Yukon Golds, with their waxy yet creamy texture, hold their shape beautifully while still melting in your mouth.

Their rich, buttery flavor also complements the creamy sauce and sharp cheddar in a way that feels just right.

If Yukon Golds are unavailable, other yellow-fleshed potatoes or even red potatoes will work well as substitutes.

What to Serve with Scalloped Potatoes

On a holiday table, this casserole pairs wonderfully with baked ham, a standing rib roast, or a herb-roasted turkey.

Balance its richness with bright, fresh sides like a simple green salad, roasted asparagus, or crisp green beans.

For a more casual weeknight dinner, serve a scoop alongside a juicy roasted chicken or even a simple seared pork chop.

No matter the occasion, it’s a side dish that consistently brings a feeling of comfort and celebration to the table.