Comfort food classic coming right up 🥔🧀
This Scalloped Potatoes recipe is creamy, cozy, and foolproof—perfect as a holiday side or a weeknight upgrade.
Classic Scalloped Potatoes
Ingredients
- 2½–3 lbs (about 1.2 kg) potatoes (Yukon Gold or Russet)
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups (480 ml) milk (whole milk preferred)
- ½ cup (120 ml) heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp dried thyme (optional)
- 1 cup (100 g) shredded cheese (optional – cheddar or Gruyère)
(Traditional scalloped potatoes don’t include cheese, but most people love it—your call 😄)
Instructions
1. Prep
- Preheat oven to 375°F (190°C)
- Butter a 9×13-inch baking dish
- Peel potatoes (optional) and slice â…›-inch thin (mandoline works great)
2. Make the Sauce
- Melt butter in a saucepan over medium heat
- Add garlic, cook 30 seconds
- Stir in flour and cook 1 minute
- Slowly whisk in milk and cream
- Simmer until slightly thickened
- Season with salt, pepper, paprika, and thyme
3. Assemble
- Layer half the potatoes in the dish
- Pour over half the sauce
- Sprinkle cheese if using
- Repeat layers
4. Bake
- Cover with foil and bake 40 minutes
- Uncover and bake 25–30 minutes until bubbly and golden
- Potatoes should be fork-tender
5. Rest & Serve
- Let rest 10–15 minutes before serving (important for creaminess!)
Pro Tips
- Yukon Gold = creamier texture
- For extra richness, add a pinch of nutmeg
- Want crispy top? Broil for 2–3 minutes at the end
- Make ahead: assemble, refrigerate, bake when ready
If you want, I can:
- Make it cheese-free (classic French style)
- Turn it into Scalloped Potatoes with Ham
- Give you a slow cooker version
What’s the plan—holiday table or cozy dinner? 😊
