Scalloped Potatoes

Scalloped potatoes baked until tender in creamy sauce with thin layers of russet potato and onion. Topped with Parmesan for a golden, fork-tender finish.

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Prep Time 25

Cook Time 1 30

Resting 15

Total Time 2 10

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 630

Ingredients Equipment Method Notes

Ingredients

Russet potato base

3 lb russet potatoes Peeled and sliced 1/8 inch thick.
1 onion Thinly sliced.
4 tbsp butter
3 cloves garlic Minced.

Creamy sauce

0.25 cup all-purpose flour
3 cup whole milk
1 cup heavy cream
2 tsp salt
0.5 tsp black pepper
1 tsp fresh thyme leaves
0.5 cup Parmesan Grated.

Equipment

1 sheet pan

Method

Prep and preheat

Preheat the oven to 375F and butter a 9x13-inch baking dish.

Make the creamy sauce

Melt butter, then cook minced garlic for 30 seconds.
Whisk in all-purpose flour and cook for 1 minute.
Gradually whisk in whole milk and heavy cream, then simmer until slightly thickened.
Season the sauce with salt, black pepper, and fresh thyme leaves.

Layer and bake

Layer the sliced russet potatoes and thinly sliced onion in the baking dish in three layers.
Pour sauce over each layer so the potatoes are evenly coated.
Cover with foil and bake for 1 hour at 375F.
Uncover, sprinkle grated Parmesan on top, and bake 25-30 minutes at 375F until golden and fork-tender.

Rest and serve

Rest the scalloped potatoes for 15 minutes before serving for cleaner, easier portions.

Notes

For the best texture, keep potato slices around 1/8 inch so they cook evenly; if the top browns too fast during the final bake, loosely tent with foil. Refrigerate leftovers in an airtight container up to 4 days. Freezing is not recommended because the potatoes can soften and the cream may separate after thawing. For a lighter option, use half-and-half in place of heavy cream and reduce Parmesan by 2 tablespoons.