Scalloped Potatoes
Skip the roux! My easier version of this cheesy classic is so much better.
Serves6 to 8
Prep15 minutes to 20 minutes
Cook1 hour 15 minutes
Scalloped potatoes are what I make when I need comfort food or if I really want to impress my dinner guests. There’s a lot of nostalgia around this dish — maybe your grandmother made a version of scalloped potatoes with onions or used a white sauce as a base — but the end result is always hearty and undeniably delicious.
My classic version uses just six ingredients and pairs it with an incredibly easy cooking method. The cozy casserole bakes up with a golden-brown top and super-tender sliced potatoes that are suspended in a creamy, thyme-flecked sauce. Once you try this version, I promise you’ll never need another scalloped potato recipe ever again.
Why You’ll Love It
- You only need 6 easy-to-find ingredients to make this delicious classic.
- This recipe doesn’t call for making a roux or a separate sauce, all you need to do is just combine everything together.
Scalloped Potatoes vs. Potatoes au Gratin
Both scalloped potatoes and potatoes au gratin are casseroles made by baking sliced potatoes in cream or milk. Scalloped potatoes were traditionally baked in infused milk without cheese, whereas potatoes au gratin layered cheese and sometimes other ingredients in between the potatoes. But to be honest, the lines have blurred considerably over the years and recipes for both may have a lot of overlapping ingredients. I personally can’t imagine a sliced potato casserole without cheese, so this version of scalloped potatoes contains two layers of cheese.
Key Ingredients in Scalloped Potatoes
- Russet potatoes. Russet potatoes are the best to use here because they cook up very tender and have a lot of starch to help thicken the sauce. Go for bigger potatoes so that you spend less time peeling and slicing.
- Half-and-half. You need richness for the sauce, so half-and-half is the perfect liquid to cook the potatoes in.
- Cheese. Even though you don’t need a lot, Gruyère or white sharp cheddar cheese takes the scalloped potatoes over the top, so don’t be tempted to skip it.
How to Make Scalloped Potatoes
- Prep the potatoes. Peel and thinly slice russet potatoes (aim for 1/8-inch-thick slices). Use a mandoline if you have one for the most evenly cut slices, otherwise a sharp chef’s knife will also work.
- Warm the potatoes in the sauce. Heat the potatoes, half-and-half, and seasonings together on the stovetop until the dairy comes to a simmer. This jump-starts the cooking process and helps the potatoes cook up more evenly once they go into the oven.
- Assemble in the baking dish. Layer the potatoes, sauce, and cheese in a casserole dish, and then top with small pats of butter.
- Bake. Bake until the potatoes are tender, the top is browned, and the sauce is bubbling all over. Let rest for a few minutes for the sauce to thicken (plus it’s really really hot!).
Helpful Swaps
- No half-and-half? Use 1 3/4 cups each whole milk and heavy cream instead.
- Gruyère or white sharp cheddar cheese are my favorite cheeses here, but you can also use Comté or gouda instead.
- Fresh thyme gives the scalloped potatoes a lovely flavor, but you can also use dried thyme.
Storage and Make-Ahead Tips
- The scalloped potatoes can be completely made up to 2 days ahead. Let cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate. Drizzle with a little milk or half-and-half, and reheat uncovered in a 350°F oven until warmed through, 30 to 40 minutes.
- Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or low oven with a splash of milk until warmed through.
What to Serve with Scalloped Potatoes
Scalloped Potatoes Recipe
Skip the roux! My easier version of this cheesy classic is so much better.
Prep time 15 minutes to 20 minutes
Cook time 1 hour 15 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 3 pounds
medium or large russet potatoes (6 medium or 4 large)
- 2 cloves
garlic
- 3 sprigs
fresh thyme, or 1/4 teaspoon dried thyme
- 3 1/2 cups
half-and-half
- 2 1/2 teaspoons
kosher salt
- 4 ounces
Gruyère or white sharp cheddar cheese
- 2 tablespoons
unsalted butter, plus more for the baking dish
Instructions
Arrange a rack in the upper third of the oven and heat the oven to 350ºF. Coat a 9x13-inch baking dish with butter.
Prepare the following, adding each to a large pot or Dutch oven (preferably wide) as you complete it: Peel 3 pounds russet potatoes, then cut with a chef’s knife or on a mandoline into thin (1/8-inch) thick slices. Finely chop 2 garlic cloves. Pick the leaves from 3 fresh thyme sprigs until you have 1/2 teaspoon, or measure out 1/4 teaspoon dried thyme.
Add 3 1/2 cups half-and-half and 2 1/2 teaspoons kosher salt. Bring to a simmer over medium heat, gently folding the potatoes into the sauce every few minutes to bring the potatoes at the bottom to the top, about 13 minutes. Meanwhile, grate 4 ounces Gruyère or white sharp cheddar cheese on the large holes of a box grater (about 1 cup).
Turn off the heat. Using the slotted spoon, transfer about half of the potatoes into the baking dish and arrange into an even layer. Sprinkle with half of the cheese. Repeat layering the remaining potatoes, then pour any remaining sauce evenly over the top. Sprinkle with the remaining cheese. Cut 2 tablespoons unsalted butter into 8 pieces and scatter evenly over the top.
Bake uncovered until the potatoes in the center are very tender, and the top is dark golden brown, about 1 hour. Garnish with more fresh thyme leaves if desired. Let cool for 10 minutes before serving.
Recipe Notes
Substitutions: The half-and-half can be substituted with 1 3/4 cups whole milk plus 1 3/4 cups heavy cream.
Make ahead: The scalloped potatoes can be completely made ahead up to 2 days ahead. Let cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate. Drizzle with a little milk or half-and-half, and reheat uncovered in a 350°F oven until warmed through, 30 to 40 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.