Pin it
These scalloped potatoes have been my family's holiday tradition for generations. The way the tender potato slices melt into the creamy sauce studded with fresh thyme and sharp cheddar creates pure comfort on a plate. Every time I make this dish memories of special gatherings and shared meals come flooding back.
Your Complete Ingredient List
- 3 pounds Yukon Gold potatoes: Choose medium-sized uniform potatoes slice 1/8-inch thick using mandoline for consistency.
- 1/2 cup butter: Unsalted divided between sauce and casserole dish.
- 1/3 cup all-purpose flour: For creating smooth velvety sauce.
- 2 cups vegetable broth: Low sodium preferred allows better seasoning control.
- 2 cups whole milk: Room temperature prevents sauce from breaking.
- 4 cloves garlic: Finely minced adds depth to sauce.
- 1 large onion: Thinly sliced creates sweet caramelized layers.
- 2 tablespoons fresh thyme leaves: Or 2 teaspoons dried thyme.
- 3 cups sharp cheddar: Freshly grated divided between layers.
- 2 teaspoons kosher salt: Plus extra for seasoning layers.
- 1 teaspoon black pepper: Freshly ground to taste.
Step-by-Step Instructions
- Prepare Your Potatoes
- Peel potatoes and slice precisely 1/8-inch thick using mandoline for even cooking. Place in cold water to prevent browning. Pat completely dry before using.
- Create the Sauce
- Melt 1/4 cup butter in large saucepan over medium heat. Whisk in flour cooking 2 minutes until golden. Gradually add warm milk and broth whisking constantly until sauce thickens about 5-7 minutes. Add minced garlic thyme salt and pepper.
- Layer Your Casserole
- Butter 9x13 baking dish. Arrange half potato slices overlapping slightly top with half sliced onions. Pour half sauce sprinkle with 1 1/2 cups cheese. Repeat layers ending with cheese.
- Baking Process
- Cover tightly with foil bake at 400°F for exactly 30 minutes. Remove foil continue baking 35-40 minutes until deeply golden and potatoes are tender when pierced.
- Rest Before Serving
- Let stand 20 minutes allowing sauce to thicken and flavors to meld. Garnish with fresh thyme if desired.
Make-Ahead and Storage Tips
- Assemble completely cover tightly with foil refrigerate up to 48 hours before baking.
- When ready to bake let dish come to room temperature 30 minutes before.
- Leftover potatoes keep well in airtight container in refrigerator up to 4 days.
- To reheat cover with foil warm in 350°F oven until heated through about 30 minutes.
- For single servings microwave portions 2-3 minutes stirring halfway through.
Perfect Pairings
These scalloped potatoes shine alongside holiday classics like glazed ham or roasted turkey. For everyday meals pair with grilled chicken or beef roast. Add brightness with crisp green salads or roasted vegetables. The creamy richness works beautifully with both formal dinners and casual suppers making it a truly versatile dish.
Pin it
Frequently Asked Questions
- → Why use Yukon Gold potatoes?
Yukon Golds have the perfect starch content and hold their shape while becoming creamy when cooked. They also have a naturally buttery flavor.
- → Why let stand before serving?
The 20-minute rest allows the sauce to thicken and the layers to set, making it easier to serve clean portions.
- → Can I slice potatoes ahead?
Yes, keep sliced potatoes in cold water up to 24 hours to prevent browning. Drain and pat dry before using.
- → Why cover for part of baking?
Covering first allows potatoes to steam and become tender. Uncovering later creates the golden brown top.
- → Can I use other cheeses?
Yes, any good melting cheese works. Gruyère, Fontina, or a mix of cheeses can create different flavor profiles.