Cheesy Scalloped Potatoes Recipe
3 lbs. Yukon Gold potatoes sliced
about 1/4″ thick
1/4 cup butter
1 cup onion
4 cloves garlic
1/4 cup all purpose flour
2 cups milk
1 cup chicken broth
1 tbsp fresh thyme
2 tsp salt
1 tsp black pepper
2 cups sharp cheddar cheese
1/2 cup Parmesan cheese
Preheat oven to 400. Spray a 9 x 13 with non-stick spray and add half of the sliced potatoes, season with salt and pepper to taste and set aside.
In a skillet, melt the butter and cook the onion and garlic until onions are tender and garlic is fragrant, about 3 to 5 minutes. Whisk in the flour until thick, then gradually whisk in the milk and chicken broth. Keep whisking until mixture is smooth and creamy. Season with salt, pepper and fresh thyme. Top the sliced potatoes with half of the cream mixture, then top with half of the sharp cheddar cheese and parmesan cheese. Repeat the layers with more potatoes, the rest of the cream mixture and the rest of the shredded cheeses. Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for an additional 25 minutes. Turn the top broiler on for the last 3 to 5 minutes to brown the top if desired. Let the potatoes sit for at least 5 minutes to let the sauce thicken up before slicing and serving.
I’ve made this cheesy scalloped potatoes recipe several times for family dinners, and it always turns out as a crowd-pleaser. Using Yukon Gold potatoes really makes a difference—their slightly buttery texture holds up well during baking and absorbs the creamy sauce beautifully. I like to slice the potatoes about 1/4 inch thick, just as suggested, to ensure even cooking. One tip I’ve found helpful is cooking the onion and garlic slowly in butter until they are translucent and fragrant before adding the flour. This forms a flavorful roux that thickens the milk and chicken broth mixture without lumps. Adding fresh thyme enhances the savory aroma and gives the dish a subtle herbal note that pairs wonderfully with the sharp cheddar and Parmesan cheeses. For a twist, I sometimes add a pinch of smoked paprika or a dash of mustard powder to the cream sauce to deepen the flavor profile. Also, be sure not to skip letting the casserole rest for at least 5 minutes after baking. This resting time lets the sauce thicken sufficiently, making it easier to serve neat slices. If you want a crispier top, broiling for the final few minutes gives a beautiful golden crust with bubbling cheese. Also, when preparing it ahead, layering all ingredients in the dish and refrigerating it before baking works perfectly, making it a great recipe for meal prepping or entertaining. Overall, this recipe balances rich creaminess with sharp, gooey cheese and tender potatoes, making it a comforting classic that pairs wonderfully with roasted meats, grilled vegetables, or even a simple green salad for a full meal.