These creamy scalloped potatoes are the ultimate comfort food—thinly sliced potatoes baked until tender in a rich, savory, garlicky cream sauce. Inspired by Grandma’s classic recipe, this dish is golden and bubbling on top, with layers of perfectly tender potatoes underneath. It’s the kind of side dish that makes everyone ask for seconds! 🥔🧄🧀
Why You’ll Love This Recipe
Creamy and comforting
Tender, buttery potatoes
Rich homemade garlic sauce
Perfect for Sunday dinners and holidays
Easy ingredients you probably already have
Ingredients
For the Creamy Sauce
¼ cup unsalted butter
1 medium onion, thinly sliced
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups milk
1 cup chicken or vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
For the Potatoes
2–2½ pounds potatoes, peeled and thinly sliced
½ teaspoon dried thyme
½ teaspoon dried parsley
½ cup shredded cheddar cheese, optional
Instructions
- Prepare the Potatoes
Preheat your oven to 375°F (190°C). Peel the potatoes and slice them very thinly and evenly, about ⅛ inch thick.
Avoid rinsing the sliced potatoes—the natural starch helps make the finished sauce wonderfully creamy. - Make the Sauce
Melt the butter in a saucepan over medium heat. Add the sliced onion and cook for 4–5 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
Sprinkle in the flour and whisk continuously for about 1 minute.
Gradually pour in the milk and broth while whisking to prevent lumps. Add the salt and black pepper.
Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens slightly. - Layer the Potatoes
Lightly grease a baking dish. Arrange a layer of sliced potatoes across the bottom.
Spoon some of the creamy sauce over the potatoes and sprinkle with a little thyme and parsley.
Repeat the layers until all the potatoes and sauce have been used.
If desired, finish with shredded cheddar cheese for an extra golden, cheesy topping. - Bake
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for another 25–35 minutes, or until the potatoes are completely tender and the top is beautifully golden and bubbling. - Rest Before Serving
Let the scalloped potatoes rest for 10–15 minutes before serving. This allows the creamy sauce to thicken and settle between the layers.
Recipe Tips
Slice the potatoes evenly: Uniform slices help the potatoes cook at the same rate.
Use starchy potatoes: Russet or Yukon Gold potatoes work particularly well.
Don’t rush the sauce: Letting the flour cook briefly before adding the liquids helps create a smooth, flavorful sauce.
Check for tenderness: Insert a thin knife into the center. It should slide through the potatoes easily.
For a cheesy version: Add cheddar, Gruyère, or Parmesan between the layers or over the top.
Serving Suggestions
These scalloped potatoes are delicious alongside:
Roast chicken
Baked ham
Roast beef
Turkey
Grilled steak
Green beans or roasted vegetables
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. You can also reheat individual portions in the microwave.
Grandma’s Secret to a Perfect Dish ❤️
The key is thin, even potato slices, a smooth homemade sauce, and enough baking time for every layer to become tender and creamy. Letting the dish rest before serving makes it even better.
One bite and you’ll understand why Grandma called them the “Best Scalloped Potatoes Ever”! 🥔❤️