Scalloped Potatoes
intro
Creamy, tender layered potatoes baked in velvety garlic-cream sauce with a crisp golden top, the ultimate cozy side for shared family meals.
Ingredients
Steps
Prep and slice potatoes
Preheat oven to 375°F (190°C). Use the Y-shaped vegetable peeler to peel all russet potatoes, removing all skin and any dark, blemished eyes. Slice potatoes to a uniform 3mm (1/8 inch) thickness using the mandoline slicer set over the maple cutting board. Do not rinse sliced potatoes—reserve the surface starch to help thicken the sauce during baking. Gather sliced potatoes into a loose pile on the cutting board and set aside.
Sauté aromatics for sauce
Place the 2-quart stainless steel saucepan over medium-low heat. Melt 2 tablespoons of unsalted butter, then add the finely diced yellow onion. Sauté for 4 minutes until soft and translucent, with no golden browning. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly with the sage green silicone whisk to prevent the garlic from burning.
Make the cream sauce
Sprinkle the all-purpose flour over the sautéed onion and garlic, stirring constantly with the whisk for 1 minute to cook out the raw flour taste. Slowly pour in the whole milk while whisking continuously to avoid lumps, then stir in the heavy cream. Add 1 teaspoon of salt, all the black pepper, picked thyme leaves, and grated nutmeg. Bring the sauce to a gentle simmer, cooking for 3-4 minutes until it thickens enough to leave a clear coating on the back of a spoon, then remove from heat.
Layer potatoes and sauce
Grease the entire inside surface of the 9x13 inch matte cream ceramic baking dish with the remaining 1 tablespoon of butter. Arrange 1/3 of the sliced potatoes in an overlapping shingle pattern across the bottom of the dish, seasoning lightly with a pinch of the remaining salt. Pour 1/3 of the cream sauce evenly over the potato layer. Repeat this layering process two more times, finishing with a final layer of sauce that fully covers all exposed potato edges to prevent drying during baking.
Bake covered until tender
Tear a sheet of heavy-duty aluminum foil from the roll at the back right, and crimp it tightly over the top of the baking dish to create a steam seal. Place on the middle rack of the preheated 375°F (190°C) oven, and bake for 45 minutes. Test doneness by piercing the center with a paring knife: the potatoes should offer no resistance, with no hard crunchy center.
Uncover to crisp top
After 45 minutes, use the cream oven mitts to carefully pull the baking dish from the oven, and peel off the aluminum foil. Sprinkle the optional 2 tablespoons of grated Parmesan evenly over the top, if using. Return the uncovered dish to the oven, and bake for an additional 20-25 minutes, until the top is deep golden brown and the sauce bubbles vigorously around the dish edges.
Rest and serve warm
Remove the dish from the oven, and let it rest for 10 minutes at room temperature before serving. This resting period allows the sauce to set, so scoops hold clean, defined layers instead of oozing thin runny sauce. Garnish the top with extra fresh thyme sprigs before scooping individual portions onto plates.
Tips
2.Do not rinse sliced potatoes after cutting: the natural potato starch coating the slice surfaces helps thicken the cream sauce as it bakes, creating a velvety, cohesive texture instead of a thin, runny sauce that separates from the potatoes.
3.Let the baked dish rest for a full 10 minutes before serving: straight from the oven, the cream sauce is thin and bubbly, and resting allows it to thicken and set so each scoop holds clean, distinct layers instead of sliding apart on the plate.
OMG this scalloped potato recipe was a total game changer for our Sunday family dinner! I was worried it’d be too fussy since I’m not the best at creamy sauces, but it was so easy even my teen helped stir. My kids went back for SECONDS, even the picky one who turns his nose up at any potato that isn’t tater tots. 10/10 will be making this for our next potluck at church too!
SO good! I prepped these Sunday night for the week’s lunches and they reheated like an absolute dream — no weird curdled sauce or soggy potatoes, which is always my fear with creamy make-ahead dishes. Cook time was exactly as stated too, no surprises. Perfect easy side for grilled chicken or meatloaf!
Made this last night to go with our steak dinner and wow, way easier than the old recipe my mom used that required like 3 extra pans and a million steps. Only thing I did different was toss in a little extra garlic and a pinch of paprika on top for a tiny kick. Will absolutely be making this again.
Wait hold on, I followed the recipe exactly but my sauce came out a little thinner than I expected? Did I do something wrong? The flavor was still amazing, don’t get me wrong, I just wanted that super thick, velvety creamy texture I see in the photos!
I tested this recipe ahead of our Easter dinner (yes, I’m that person who test runs sides weeks early) and it is *chef’s kiss*. I know my whole extended family is going to lose their minds over this, it’s way better than the boxed scalloped potatoes my aunt usually brings. No shade to aunt Karen, but this is taking the top spot this year!
Super easy to make even in my tiny dorm oven! I halved the recipe since I’m only cooking for me and my roommate, and it still turned out perfect. We ate the whole pan in one sitting oops. Way cheaper than getting takeout and so cozy for cold nights when we don’t want to walk to the dining hall.