Cheesy Scalloped Potatoes

scalloped potatoes in a white baking dish with a wooden spoon.

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Indulge in the ultimate comfort food with these cheesy scalloped potatoes. Thinly sliced potatoes layered with a rich, creamy cheese sauce and freshly shredded cheese. This classic from-scratch side dish is perfect with any meal or addition to your holiday table!

Prep Time15

Cook Time1

Cooling15

Total Time1 30

Course: Side Dish, Sides

Cuisine: American

Servings: servings

Calories: 350kcal

Author: Christina

Ingredients

3 pounds russet potatoes peeled and sliced into ⅛-inch slices
5 Tablespoons unsalted butter cut into pieces
2 cloves garlic minced
¼ cup all-purpose flour
¾ cup chicken broth or vegetable broth
1 ½ teaspoons minced fresh thyme plus more for serving, optional
2 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon white pepper
2 cups whole milk
2 Tablespoons heavy cream
3 cups shredded sharp cheddar cheese divided

Instructions

Before beginning, peel thinly slice the potatoes into ⅛-inch thickness–often easiest when using a mandoline slicer. (Tip: Submerge the potatoes in a large bowl with water until need in step 5).
Preheat the oven to 400ºF. Set aside a 9x11-inch (or 9x13-inch) baking dish.
Add the butter to a large skillet over medium heat. Once melted, stir in garlic, salt, pepper, white pepper, until combined and it becomes fragrant–about 1-2 minutes.
Whisk in the flour to make form the "roux"– this is to thicken the cheese sauce. Allow the flour to cook for 2 minutes to remove the flour taste. Then, whisk in the chicken broth, milk, and heavy cream, continuously whisking until it begins to thicken– about 3-5 minutes. Once the mixture is thick, check by wiping the back of the spoon, if it stays, you're all set. Remove from the heat and whisk in 2 cups shredded cheese until completely melted.
Begin layering the potatoes–starting with a spoonful of cheese sauce on the bottom, the potatoes (slightly overlapping), cheese sauce, and then a sprinkle of shredded cheese. Repeat, ending with cheese. You should have 3-4 layers of potatoes depending on the baking dish size that you used.
Cover tightly with aluminum foil, place on a baking sheet, and bake at 400ºF for 35 minutes. Then, keeping the potatoes in the oven, remove the cover, and bake for 25 minutes until the potatoes are fork tender and golden brown.
Allow the potatoes to cool for 10-15 minutes before serving to allow the sauce to thicken. Garnish with fresh thyme, if desired.

Notes

Make Ahead Instructions: The potatoes can be prepped (peeled and sliced) up to 24 hours in advance. Place in a large bowl and cover with water– you want the potatoes completely submerged. Cover tightly and place in the refrigerator.
Freezing Instructions: The potatoes can be frozen for up to 3 months–bake from frozen or thaw overnight in the refrigerator. You have a few options– 1) partially bake the potatoes and allow to cool completely, then cover tightly and freeze, 2) assemble, making sure potatoes are completely covered in sauce, then cover tightly and freeze, or 3) fully bake the potatoes and allow to cool completely, then cover tightly and freeze.
Potatoes: The best potatoes to use are russet or Yukon gold as they can stand up to the high temperature. To Cut: I'm usually a huge fan of kitchen gadgets but this is where having a mandoline slicer is ideal as it makes it much easier and guarantees even thickness.
Milk & Cream: I recommend using whole milk and heavy whipping cream for the best results. If needed, you can omit the cream and use all whole milk.

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