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Scalloped Potatoes

Scalloped potatoes made with thin 1/8-inch layers of russet potatoes in a creamy milk-and-cream sauce, then baked until golden and fork-tender. Follow the covered bake for tender slices, finish uncovered for a browned top.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
resting 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
Onion
  • 1 onion thinly sliced
Butter
  • 4 tbsp butter
Garlic
  • 3 garlic minced
All-purpose flour
  • 0.25 cup all-purpose flour
Whole milk
  • 3 cup whole milk
Heavy cream
  • 1 cup heavy cream
Salt
  • 2 tsp salt
Black pepper
  • 0.5 tsp black pepper
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Parmesan cheese
  • 0.5 cup Parmesan grated

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 375F and butter a 9x13-inch baking dish so the potatoes release easily.
Make the creamy sauce
  1. Melt butter, then cook garlic for 30 seconds, stirring until fragrant with a lightly sizzled look.
  2. Whisk in all-purpose flour and cook for 1 minute, stirring until it turns slightly thick and smooth.
  3. Gradually whisk in whole milk and heavy cream, then simmer until slightly thickened and glossy, scraping the bottom as it thickens.
  4. Season with salt, black pepper, and fresh thyme leaves, stirring until evenly distributed and fragrant.
Layer and bake
  1. Layer russet potatoes and onion in the dish in three layers, creating even stacks with no gaps.
  2. Pour sauce over each layer, then gently settle the layers so the sauce flows between slices.
  3. Cover with foil and bake for 1 hour at 375F until the potatoes are tender when pierced.
  4. Uncover, sprinkle grated Parmesan over the top, and bake 25-30 minutes at 375F until golden and fork-tender.
Rest and serve
  1. Rest scalloped potatoes for 15 minutes before serving so the sauce thickens and slices hold their shape.

Notes

For the best texture, slice potatoes to a consistent 1/8 inch thickness so they bake evenly without dry edges. Store leftovers covered in the fridge for up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the creamy milk sauce can separate after thawing. For a lighter option, use half-and-half instead of the whole milk and heavy cream blend, expecting a slightly thinner sauce.