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Scalloped Potatoes

Scalloped potatoes baked until the top is golden and the thin potato layers are tender. Creamy milk-and-cream sauce is simmered thickened, layered in a 9x13 dish, then finished uncovered with Parmesan.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
rest 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Russet potato base
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
  • 1 onion thinly sliced
Creamy sauce
  • 4 tbsp butter
  • 3 garlic minced (3 cloves)
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
Seasoning and finish
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 0.5 cup Parmesan grated

Equipment

  • 1 sheet pan

Method
 

Prep the dish and preheat
  1. Preheat oven to 375F, then butter a 9x13-inch baking dish.
Make the creamy sauce
  1. Melt butter, cook garlic for 30 seconds, then whisk in flour for 1 minute.
  2. Gradually whisk in milk and cream, then simmer until slightly thickened.
  3. Season the sauce with salt, black pepper, and thyme.
Layer and bake
  1. Layer potatoes and onion in the dish in three layers, pouring sauce over each layer.
  2. Cover with foil and bake for 1 hour.
  3. Uncover, sprinkle with Parmesan, and bake 25 to 30 minutes until golden and fork-tender.
Rest and serve
  1. Rest 15 minutes before serving so the layers set and the sauce thickens.

Notes

For the most even tenderness, keep potato slices close to 1/8 inch and layer without compressing. Refrigerate covered up to 4 days; reheat in a 325F oven until hot throughout, or microwave individual portions. Freeze baked leftovers up to 2 months; thaw overnight in the fridge before reheating. For a lighter option, use evaporated milk plus reduced-fat cream cheese-based sauce instead of whole milk and heavy cream, keeping the simmering step to thicken.