Description
This recipe for Best Homemade Scalloped Potatoes features tender, thinly sliced russet potatoes baked in a creamy, cheesy sauce made with butter, onions, garlic, and sharp cheddar. The rich homemade sauce thickened with a roux combines milk and heavy cream for a luscious texture, resulting in a comforting classic side dish perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 3 pounds russet potatoes
Sauce
- 4 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh thyme (optional, for garnish)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Sauté Onion: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté it until it becomes soft and translucent, which should take about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, making sure not to burn it.
- Make Roux: Sprinkle the all-purpose flour over the butter-onion-garlic mixture while whisking constantly to form a roux, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the whole milk and heavy cream, making sure the mixture is smooth without lumps. Simmer the sauce gently for 5 to 7 minutes, stirring frequently, until it thickens to a creamy consistency.
- Add Cheese and Season: Remove the sauce from heat and stir in the shredded sharp cheddar cheese until fully melted. Season the sauce with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper to taste. Optionally, add fresh thyme for subtle herbal notes.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly to about 1/8-inch thickness for even cooking and layering.
- Assemble Scalloped Potatoes: In the greased baking dish, arrange half of the sliced potatoes in an even layer. Pour half of the cheese sauce over the potatoes. Repeat this layering with the remaining potatoes and the remaining sauce.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 25 to 30 minutes uncovered, until the top is golden brown and the potatoes are tender when pierced with a knife.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes after removing from the oven to set up before serving warm.
Notes
- For best results, slice the potatoes evenly to ensure uniform cooking.
- You can substitute sharp cheddar with gruyere or a cheese blend for a different flavor profile.
- If preferred, add fresh herbs like thyme or rosemary to the sauce for extra aroma.
- Use Russet potatoes for their starch content which makes the dish creamy and well-textured.
- Allowing the dish to rest after baking helps the sauce thicken and makes serving easier.
