Classic Scalloped Potatoes with a crispy, cheesy top that holds melt in your mouth tender creamy potatoes. A special potato recipe that deserves the spotlight at holidays and large gatherings. If you love a hearty dish for your Thanksgiving or Christmas dinners, this one is perfect! You can also try our Basic Scalloped Potatoes recipe for one that’s a little easier!

Recipe Notes

  • Slice evenly for perfect layers: Thin, uniform slices are key to classic scalloped potatoes. A mandoline helps ensure even cooking and a tender texture throughout the dish.

  • Don’t rush the bake: Classic scalloped potatoes need time for the cream sauce to thicken and the potatoes to become fork-tender. If the top browns too quickly, loosely tent with foil.

  • Let it rest before serving: Allow the dish to rest for 10 to 15 minutes after baking. This helps the sauce set and makes slicing easier.

  • Prevent curdling: Use full-fat dairy and bake at a steady temperature. Avoid boiling the cream mixture before baking, which can cause separation.

  • Golden top tip: For a beautifully browned finish, uncover during the last 10 to 15 minutes of baking or broil briefly (watch closely).

  • Add flavor variations: While this is a classic scalloped potatoes recipe, you can add fresh thyme, garlic, Gruyère, or sharp cheddar for a subtle twist.

  • Make ahead option: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bring to room temperature before baking or add a few extra minutes to the cook time.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Reheating tip: Reheat covered in the oven at 325°F (163°C) until warmed through to maintain creaminess.

  • Freezing note: While possible, cream-based dishes may slightly change texture after freezing. For best results, enjoy fresh or refrigerated.

Prep
15 mins
Cook
1 hour 20 mins
Serves
6
Ingredients
16
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Equipment

  • One-quart pan
  • Medium saucepan
  • Whisk

Ingredients

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  • 1.5 lbs Little Potatoes
  • 4 Tbsp unsalted butter
  • 4 cloves garlic, peeled and minced
  • 1/4 cup all-purpose flour
  • 2 cups whole or 2% milk
  • 2 Tbsp fresh thyme leaves (or 2 tsp dried)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 cups old and sharp cheddar cheese, grated
  • 1 small yellow or white onion, finely chopped
  • 1/2 cup Parmesan cheese, grated
  • 1/4 tsp sweet smoked paprika

Optional Garnishes:

  • 2 Tbsp parsley, chopped
  • 2 Tbsp chives, chopped
  • (To taste) thyme leaves
  • (To taste) paprika

Instructions

  • Step 1

    Preheat oven to 400 °F and grease a one-quart pan.

  • Step 2

    Finely slice potatoes to 1/8” thick.

  • Step 3

    In a medium saucepan, melt butter over medium-low heat. Add garlic and cook for one minute until fragrant.

  • Step 4

    Add flour and continue to whisk until completely combined with butter (leaving no lumps).

  • Step 5

    Slowly add milk, a few tablespoons at a time, whisking constantly, until milk has been added and no lumps of flour remain.

  • Step 6

    Whisking constantly, bring roux to a strong simmer (almost a boil), and reduce heat to medium-low.

  • Step 7

    Simmer until roux thickens, about 3 to 5 minutes (roux should be at a slow simmer over lower heat. The roux will break if the heat is set too high).

  • Step 8

    Add thyme, salt, pepper, and 1 1/2 cups cheddar cheese to roux and stir until well combined. Set roux aside.

  • Step 9

    Layer half the potatoes in buttered dish and top with chopped onion. Pour about 1/3 of the roux over onions and then layer remaining potatoes over top. Top with remaining sauce, remaining cheddar cheese, Parmesan cheese, and sprinkle paprika over top.

  • Step 10

    Spray one side of a piece of foil and cover (sprayed side down) prepared dish. Bake for 45 minutes.

  • Step 11

    Carefully remove foil and bake for 15 to 20 minutes more until top is golden brown.

  • Step 12

    Allow to cool for 5 to 10 minutes before serving.