Classic Scalloped Potatoes Bake

This scalloped potatoes recipe creates a creamy, cheesy side dish perfect for family dinners or holiday meals. The thinly sliced potatoes soak up a rich sauce made with butter, onions, garlic, chicken broth, milk, and cheddar cheese, finished with fresh thyme for a subtle herby note.

I first made this for a holiday meal and was amazed how something so simple felt luxe and comforting. It has since become my go-to for gatherings when I want a crowd-pleaser with minimal fuss.

Ingredients

• Potatoes: peeled and sliced thin for even cooking and silky texture
• Butter: adds richness and helps build the sauce’s flavor foundation
• Onion: diced to soften and sweeten the base
• Garlic: minced for a subtle savory kick
• Flour: works as a thickening agent so the sauce clings to the potatoes
• Chicken broth: adds a subtle depth that plain water or milk alone can’t provide
• Milk: creates creamy body and smoothness in the sauce
• Thyme: fresh and dried offer a light earthy aroma that brightens the dish
• Cheddar cheese: grated for melty sharpness
• Salt and pepper: to heighten all the flavors beautifully

Instructions

Sauté the Aromatics:

Melt butter over medium low heat in a large saucepan. Add diced onion and minced garlic, cooking gently until tender and fragrant but not browned to build a delicate flavor base.

Make the Roux and Sauce:

Sprinkle in the flour and stir continuously for 2 minutes to cook out raw flour taste. Slowly pour in chicken broth while whisking to prevent lumps. Add milk and continue whisking as you increase heat to medium. Stir constantly until sauce thickens and comes to a boil. Season with salt and pepper to taste.

Add Flavor and Cheese:

Remove sauce from heat and stir in dried thyme and grated cheddar until cheese is fully melted creating a smooth cheesy sauce.

Prepare Potato Layers:

Spray a 9 by 13 inch baking dish with nonstick spray. Arrange half of the sliced potatoes in a flat even layer. Lightly season with salt and pepper. Pour half of the prepared sauce evenly over the potatoes.

Build the Second Layer:

Add remaining potato slices on top, season again with salt and pepper, and pour the rest of the sauce over them. Sprinkle fresh thyme leaves over the dish for final aroma.

Bake Covered and Uncovered:

Cover the dish tightly with foil. Bake in a preheated 350 degrees Fahrenheit oven for 45 minutes to allow potatoes to soften. Remove foil and bake uncovered for an additional 30 minutes until top is bubbly and golden.

Rest and Serve:

Let the scalloped potatoes rest 10 to 15 minutes after baking to help sauce thicken and set for easier serving. Garnish with a few more fresh thyme sprigs if desired.

This recipe is a staple during festive family dinners in my home where everyone always asks for seconds on these scalloped potatoes. The fresh thyme is one of my favorite ingredients here because it really lifts the dish making it feel fresh and homey at the same time.

Storage Tips

Store leftovers covered in the refrigerator for up to four days. Reheat gently in the oven to keep the sauce creamy rather than microwaving which can alter texture.

Ingredient Substitutions

You can swap the chicken broth for vegetable broth to make this vegetarian. Use Gruyere or Swiss cheese instead of cheddar for a nuttier flavor.

Serving Suggestions

This dish pairs wonderfully with roast chicken, ham, or a green vegetable like sautéed spinach or steamed green beans for a balanced meal.

This recipe is easy to prepare, but patience during resting creates the best texture. Enjoy every cheesy, comforting bite.

FAQs about Recipes

→ What type of potatoes work best for scalloped potatoes?

Starchy potatoes like Russets or Yukon Gold are ideal since they become tender and absorb flavors well when sliced thin.

→ Can I substitute the chicken broth for a vegetarian option?

Yes, vegetable broth can be used to keep the sauce flavorful without meat-based ingredients.

→ How thin should the potato slices be?

Slices about 1/8 inch thick ensure even cooking and allow the sauce to permeate thoroughly.

→ Why is the dish baked covered first, then uncovered?

Covering prevents excessive browning while allowing potatoes to steam tender; uncovering creates a golden, bubbly cheese top.

→ What herbs complement the cheddar and potatoes?

Fresh thyme adds a subtle earthy note that balances the richness of cheddar and cream.