Creamy Garlic and Cheese Scalloped Potatoes Recipe

Make the creamiest, most decadent Scalloped Potatoes with this tested family recipe. Whether you’re preparing them for a holiday like Easter or Thanksgiving, or serving them as a comfort-food side for a weeknight dinner, this step-by-step guide will help you get perfect scalloped potatoes every time.

These scalloped potatoes are rich, buttery and unbelievably creamy. This recipe has roots in family tradition—served at holiday tables and Sunday dinners alike—and with a few practical tips it’s easy to make at home year-round. The sauce is a simple roux-based cream seasoned with onion, garlic and thyme, poured over thinly sliced Yukon Gold potatoes and baked until tender and golden.

Ingredients

The ingredient list below explains each component and suggests simple substitutions so you can adapt the recipe to your pantry and dietary needs.

• Butter – used to form the roux with flour and to add richness to the sauce.
• All-purpose flour – thickens the sauce when combined with butter. To make this recipe gluten-free, substitute 2 tablespoons cornstarch for the 1/4 cup flour.
• Onion – diced yellow or Vidalia onion provides a mild, savory base.
• Garlic – fresh minced garlic gives the sauce depth; use fresh for best flavor.
• Chicken or vegetable broth – chicken broth adds savory flavor; use vegetable broth to keep the dish vegetarian.
• Half-and-half – gives a creamy texture; whole milk can be used for a lighter result but half-and-half yields a richer sauce.
• Salt, black pepper and fresh thyme – essential seasonings for the sauce and potatoes.
• Yukon Gold potatoes – thinly sliced. Yukon Golds give a naturally creamy texture when baked and are my preference for scalloped potatoes.

Instructions

These steps will guide you through making the sauce, slicing the potatoes, layering the casserole and baking to golden perfection. Preheat the oven and prepare ingredients before you begin.

1. Preheat the oven. Set the oven to 350°F (175°C).
2. Cook the aromatics. Melt 1/4 cup butter in a large skillet over medium-high heat. Add 1 cup diced onion and 2 minced garlic cloves; cook 4–5 minutes until softened.
3. Make the roux. Sprinkle 1/4 cup flour over the onions and garlic, stirring to combine. Cook 1–2 minutes to remove the raw flour taste.
4. Add broth. Gradually whisk in 1 cup chicken or vegetable broth until smooth.
5. Stir in the dairy. Reduce heat to medium-low and slowly stir in 2 cups half-and-half (or whole milk). Continue stirring until the sauce reaches a gentle simmer and begins to thicken.
6. Season the sauce. Remove from heat and stir in 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon chopped fresh thyme. Set the sauce aside.
7. Slice the potatoes. Thinly slice 3 pounds Yukon Gold potatoes to about 1/8-inch thickness. A mandoline makes this quick and even, but a very sharp knife will also work.
8. Layer the casserole. Grease a 9″ x 13″ baking dish with butter or cooking spray. Arrange one-third of the potato slices in an even layer, sprinkle about 1/2 teaspoon salt over them, then pour one-third of the sauce over the potatoes. Repeat two more times to make three layers total.
9. Bake covered, then uncovered. Cover the dish tightly with aluminum foil and bake on the middle rack for 45 minutes. Remove the foil and continue baking 20–30 minutes more, until potatoes are tender and sauce is bubbling.
10. Finish under the broiler (optional). For a golden top, turn the oven to broil on high and broil 2–3 minutes—watch closely and remove as soon as the top is browned.
11. Rest before serving. Let the casserole sit 15 minutes after removing from the oven so the sauce sets and the potatoes are easier to slice and serve.

Recipe tips

• Slice thinly and evenly. Thin slices ensure the potatoes cook through and produce a velvety texture. If you have a mandoline, use it carefully; otherwise take your time with a sharp knife.
• Bring dairy closer to room temperature. Let half-and-half or milk sit at room temperature for 10–15 minutes before adding to the roux. Cold dairy slows thickening and can make the sauce take longer to come together.
• Make it au gratin by adding cheese. To convert this into potatoes au gratin, fold in shredded cheese between layers and on top—cheddar, Gruyère or Parmesan work well.
• Boost flavor subtly. A few dashes of hot sauce or 1/2 teaspoon cayenne with the salt and thyme will lift the sauce’s flavor without making it noticeably spicy.
• Make ahead. Assemble the casserole, cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from cold.
• Yield. This casserole serves about 8–10 people as part of a holiday spread, or 6–8 if it’s the only side dish.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 6 days.

Oven: Reheat in an oven-safe dish covered with aluminum foil at 350°F for 20–25 minutes, or until heated through.

Microwave: Reheat a single serving on a microwave-safe plate for about 2 minutes, checking to ensure it’s hot all the way through.

Freezing: Cool completely, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat thawed casserole covered at 350°F for 25–30 minutes, then uncover for 5–10 minutes to restore surface texture.

What to serve them with

Scalloped potatoes pair beautifully with classic holiday mains as well as simple weeknight proteins. Try them alongside ham, roast beef, prime rib, roasted turkey, grilled steaks, or roasted or grilled chicken. Their rich, creamy texture makes them a natural foil for both savory roasts and simply seasoned meats.

More side dish recipes

If you enjoy these scalloped potatoes, try pairing them with other crowd-pleasing sides. Here are a few ideas to round out a meal: