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Scalloped Potatoes

Scalloped Potatoes with thin, layered russet slices baked in a creamy garlic milk sauce until fork-tender. Covered for a slow bake, then uncovered to create a golden Parmesan top.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
resting 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Scalloped Potatoes
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
  • 1 onion small, thinly sliced
  • 4 tbsp butter
  • 3 garlic cloves, minced
  • 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
  • 1 baking dish

Method
 

Preheat and prep
  1. Preheat oven to 375F and butter a 9x13-inch baking dish.
  2. Melt butter in a saucepan, then cook garlic for 30 seconds while stirring.
Make the creamy sauce
  1. Whisk in all-purpose flour and cook for 1 minute to remove the raw flour taste.
  2. Gradually whisk in whole milk and heavy cream, then simmer until slightly thickened.
  3. Season the sauce with salt, black pepper, and fresh thyme leaves until evenly combined.
Layer and bake
  1. Layer potatoes and onion in the dish in three layers, pouring sauce over each layer so it soaks in.
  2. Cover with foil and bake for 1 hour at 375F.
  3. Uncover, sprinkle with Parmesan, and bake 25-30 minutes at 375F until golden on top and fork-tender.
Rest and serve
  1. Rest the scalloped potatoes for 15 minutes before serving so the sauce sets and the layers hold together.

Notes

For the best texture, slice potatoes evenly at about 1/8 inch so every layer becomes tender at the same rate. Store leftovers in the fridge for 3-4 days in a covered container; reheat covered at 325F until hot through. Freezing is not recommended because the creamy sauce can break after thawing. For a lighter option, use whole milk plus half-and-half in place of the heavy cream while keeping the simmer time the same.