Scalloped potatoes always make me think of Easter. My family had them at our holiday dinner every year when I was growing up. Cheesy, rich, and comforting, they were my favorite part of the meal. I’d happily skip the Easter ham and go back for a second serving of scalloped potatoes instead!
Since this classic dish is one of my Easter favorites, I wanted to share a recipe for it this spring.
Finally—after lots of testing and tweaking—it’s here: my favorite scalloped potatoes recipe. It features tender potatoes baked in a creamy sauce with fresh thyme, onions, and cheddar cheese.
Hearty and flavorful, it’s a show-stopping addition to any meal. I think you’ll love it!
Here’s what you’ll need to make this scalloped potato recipe:
Find the complete recipe with measurements below.
I know some readers will point out that because this dish includes cheese, it’s technically potatoes au gratin. Traditional scalloped potatoes are baked in a milk or cream sauce without cheese.
However, the dish I grew up calling “scalloped potatoes” always contained cheese, so I chose to include it in this recipe. You can call these au gratin potatoes, potatoes au gratin, or cheesy scalloped potatoes if you prefer. They’re delicious any way you cut it!
You can find the complete scalloped potatoes recipe at the bottom of this post, but for now, here’s an overview of how it goes:
Start by slicing the potatoes into 1/8-inch-thick slices. You could use a mandoline slicer for this step, but I actually prefer to do it with a knife. Just be careful to slice the potatoes thinly and evenly so that they cook through at the same rate.
Next, make the sauce. Melt the butter in a medium skillet, and then sprinkle in the flour and whisk to make a roux. Whisk continuously as you slowly add the milk followed by the broth.
Add the garlic, thyme, salt, and pepper and cook until the sauce lightly coats the back of the spoon, 2 to 3 minutes. Stir often and reduce the heat as needed—you don’t want the sauce to come to a boil, or it could split.
Then, assemble the casserole. Layer half the potatoes and onions in an oiled 9×13-inch baking dish. Top with half of the sauce and 1 cup of cheddar cheese.
Repeat the layers with the remaining potatoes, onion, sauce, and cheese.
Cover the casserole dish with foil and bake for 30 minutes at 400°F. Uncover and bake until the potatoes are tender and the cheese on top is browned, 35 to 40 minutes.
Let stand at room temperature for 20 minutes before slicing and serving. Finally, dig in!
As delicious as this recipe is freshly made, I secretly think it’s better leftover! When I prepare it for holidays and gatherings, I often make it ahead.
Here’s how to do it:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F oven or the microwave.
Scalloped potatoes are a comforting side dish for holidays like Easter, Thanksgiving, and Christmas. Pair them with your favorite holiday dishes, or serve them as part of a festive spread with dinner rolls, green bean casserole, and a simple green salad.
Want to make these cheesy scalloped potatoes for a regular dinner? Serve them with your favorite protein and a bright salad like my fennel salad or spinach salad. Enjoy!
If you love these cheesy scalloped potatoes, try one of these tasty potato recipes next:
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