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Scalloped Potatoes

Scalloped potatoes with tender, thin potato layers baked in a creamy milk-and-cream sauce and finished with a golden Parmesan top. Prepped in three sauce-and-layer rounds for even thickness and a fork-tender bite.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Rest 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
onion
  • 1 onion small onion, thinly sliced
butter
  • 4 tbsp butter
garlic
  • 3 cloves garlic minced
all-purpose flour
  • 0.25 cup all-purpose flour
whole milk
  • 3 cup whole milk
heavy cream
  • 1 cup heavy cream
salt
  • 2 tsp salt
black pepper
  • 0.5 tsp black pepper
fresh thyme leaves
  • 1 tsp fresh thyme leaves leaves only
Parmesan
  • 0.5 cup Parmesan grated

Equipment

  • 1 sheet pan

Method
 

Prep and oven
  1. Preheat the oven to 375F, then butter a 9x13-inch baking dish. Visual cue: the dish should look lightly coated, not pooled.
Make the creamy sauce
  1. Melt the butter and cook the garlic for 30 seconds. Visual cue: the garlic should become fragrant but not browned.
  2. Whisk in the flour and cook for 1 minute. Visual cue: the mixture should turn slightly thicker and look smooth.
  3. Gradually whisk in the whole milk and heavy cream, then simmer until slightly thickened. Visual cue: the sauce should coat the back of a spoon.
  4. Season the sauce with salt, black pepper, and fresh thyme leaves. Visual cue: dark specks of pepper and thyme should be evenly distributed.
Layer and bake
  1. Layer the potatoes and onion in the dish in three layers, pouring sauce over each layer. Visual cue: every layer should be moistened, not dry.
  2. Cover with foil and bake for 1 hour. Visual cue: bubbling sauce should be visible at the edges under the foil.
  3. Uncover, sprinkle Parmesan over the top, and bake for 25-30 minutes until golden and fork-tender. Visual cue: the top should be browned and a fork should slide into the potatoes with little resistance.
Rest
  1. Rest the scalloped potatoes for 15 minutes before serving. Visual cue: the sauce should thicken slightly and hold its shape when scooped.

Notes

For the best texture, slice the russet potatoes to about 1/8 inch and keep the layers even so they finish at the same time. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the dairy sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner).