This scalloped potatoes recipe is one of my favorite comforting side dishes to make, especially during the holidays. I layer thinly sliced Yukon Gold potatoes with a creamy garlic and thyme-infused sauce, then top the dish with plenty of sharp cheddar cheese. It bakes into a golden, bubbly, rich casserole that’s packed with flavor and nostalgia. I’ve made this recipe for Easter, Thanksgiving, and even Sunday dinners—and no matter the occasion, it always disappears fast. It’s savory, warm, and deeply satisfying.
Why You’ll Love This Recipe
I love how this dish balances richness with depth. The combination of whole milk and vegetable broth keeps the sauce creamy but not overwhelmingly heavy. The fresh thyme and garlic create a subtle complexity that pairs beautifully with the natural buttery texture of Yukon Gold potatoes. Each bite is cheesy, creamy, and layered with savory goodness. What makes this recipe extra special is how well it can be made in advance and how easily it reheats—it tastes just as good, if not better, the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons unsalted butter, plus more for greasing the baking dish
¼ cup all-purpose flour
2 cups whole milk, preferably room temperature
1 cup vegetable broth
4 garlic cloves, finely grated
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme if fresh is unavailable)
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
3 pounds Yukon Gold potatoes, peeled and sliced into ⅛-inch thick rounds
½ medium yellow onion, thinly sliced into half-moons
1½ cups shredded sharp cheddar cheese, divided
Directions
I begin by preheating the oven to 400°F and generously greasing a 9×13-inch baking dish with butter. In a medium skillet set over medium heat, I melt the butter and whisk in the flour. I let this cook for about a minute, stirring constantly, to eliminate the raw flour taste. Slowly, I whisk in the milk, followed by the vegetable broth, ensuring the mixture stays smooth.
Once the liquids are combined, I add the grated garlic, thyme, sea salt, and black pepper. I cook the sauce, whisking frequently, for 2 to 3 minutes—just until it thickens slightly and lightly coats the back of a spoon. I remove it from the heat to avoid overcooking or splitting.
Next, I layer half of the potato slices in the bottom of the prepared baking dish. I scatter half the sliced onions over the potatoes, then pour on half the sauce and sprinkle with 1 cup of the shredded cheddar. I repeat the process with the remaining potatoes, onions, sauce, and finish with the last ½ cup of cheese.
I cover the dish tightly with aluminum foil and bake it for 30 minutes. Then, I uncover it and continue baking for 35 to 40 minutes, or until the potatoes are fully tender and the top is beautifully browned and bubbling. Before serving, I always let it rest for 20 minutes at room temperature so the layers can settle and slice cleanly.
Servings And Timing
This recipe serves 12 generous portions, making it perfect for gatherings or special occasions. The total time required is about 1 hour and 30 minutes—20 minutes for preparation and approximately 1 hour and 10 minutes of baking. I also include a 20-minute resting time after baking to ensure the dish sets properly.
Variations
When I want to switch things up, I sometimes mix cheeses—adding Gruyère or Parmesan for an even more complex flavor. For an herby touch, I occasionally include rosemary or sage along with the thyme. To lighten it up, I’ve used reduced-fat milk and a smaller amount of cheese, and the results were still delicious. For a dairy-free version, I’ve used plant-based milk and cheese with success.
Storage/Reheating
After baking, I let the dish cool completely to room temperature. I cover it tightly and refrigerate for up to 4 days. When I want to reheat the entire dish, I preheat the oven to 350°F and bake it covered for about 30 minutes, or until fully warmed through. For individual portions, I simply use the microwave. This recipe is also ideal for making ahead—up to 2 days in advance. I follow the same storage method and reheat just before serving.
FAQs
How Thin Should I Slice The Potatoes?
I slice the potatoes to ⅛-inch thickness. This ensures they cook evenly and become tender throughout. I use a sharp knife or a mandoline slicer for precise cuts.
Can I Use A Different Type Of Potato?
While I prefer Yukon Gold potatoes for their creamy texture and buttery flavor, I can substitute them with other yellow potatoes. I avoid russet potatoes because they tend to break down more during baking.
Can I Make This Dish Ahead Of Time?
Yes, I often prepare it up to two days ahead. After baking, I let it cool, then cover and refrigerate it. Before serving, I reheat it in a 350°F oven until heated through.
Why Is My Sauce Splitting?
This usually happens if the sauce is overheated. I make sure to cook it gently and never let it boil. Keeping the heat on medium and stirring frequently helps the sauce stay smooth and creamy.
Can I Freeze Scalloped Potatoes?
I don’t recommend freezing before baking, as raw potatoes can discolor and become watery. However, once baked and fully cooled, I can freeze the dish for up to two months. I thaw it overnight in the fridge before reheating.
Conclusion
These scalloped potatoes are rich, savory, and layered with comfort. I love the way the creamy garlic-thyme sauce melds with the tender potatoes and sharp cheddar cheese. Whether I’m preparing them for a holiday table or a family dinner, they never fail to impress. With make-ahead flexibility and customizable variations, this recipe has earned a permanent spot in my rotation. Every bite reminds me why I come back to it again and again.
These Scalloped Potatoes are a comforting, cheesy, and creamy side dish made with layers of thinly sliced Yukon Gold potatoes, a garlic and thyme-infused cream sauce, and sharp cheddar cheese. Baked until golden and bubbly, this dish is perfect for holidays, family dinners, or any gathering where you want to impress with a classic, cozy favorite. It can be made ahead and reheats beautifully.
Ingredients
3 tablespoons unsalted butter, plus more for greasing the baking dish
3 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch thick rounds
1/2 medium yellow onion, thinly sliced into half-moons
1 1/2 cups shredded sharp cheddar cheese, divided
Instructions
Preheat the oven to 400°F and generously grease a 9×13-inch baking dish with butter.
In a medium skillet over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, stirring constantly.
Slowly whisk in the milk followed by the vegetable broth, ensuring the mixture stays smooth.
Add the grated garlic, thyme, sea salt, and black pepper. Cook for 2 to 3 minutes, whisking frequently, until the sauce slightly thickens. Remove from heat.
Layer half of the sliced potatoes in the prepared baking dish. Scatter half of the onions on top.
Pour half of the sauce evenly over the potatoes and onions, then sprinkle with 1 cup of cheddar cheese.
Repeat the layers with the remaining potatoes, onions, sauce, and top with the remaining 1/2 cup of cheddar cheese.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and continue baking for 35 to 40 minutes, until the potatoes are tender and the top is golden and bubbling.
Remove from oven and let rest for 20 minutes before serving to allow the layers to set.
Notes
Use a mandoline for uniform potato slices.
Letting the dish rest after baking helps it set and slice cleanly.
Can be made up to 2 days ahead and reheated before serving.
Mix in Gruyère or Parmesan for added flavor complexity.
Use plant-based milk and cheese for a dairy-free version.
