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Scalloped Potatoes

Scalloped potatoes with thin sliced russets layered with onion and baked until fork-tender in a creamy milk-and-cream sauce. Topped with Parmesan and finished under heat for a golden browned surface.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Resting 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and sliced 1/8 inch thick.
Onion
  • 1 onion Thinly sliced.
Butter
  • 4 tbsp butter
Garlic
  • 3 garlic Minced.
All-purpose flour
  • 1 4 tbsp all-purpose flour Amount given as 1/4 cup.
Whole milk
  • 3 cup whole milk
Heavy cream
  • 1 cup heavy cream
Salt
  • 2 tsp salt
Black pepper
  • 0.5 tsp black pepper
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Parmesan
  • 0.5 cup Parmesan Grated.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and heat
  1. Preheat oven to 375F, then butter a 9x13-inch baking dish.
  2. Arrange the sliced potatoes and onion so they’re ready to layer.
Make the creamy sauce
  1. Melt butter, then cook minced garlic for 30 seconds.
  2. Whisk in all-purpose flour and cook for 1 minute.
  3. Gradually whisk in whole milk and heavy cream, then simmer until slightly thickened.
  4. Season the sauce with salt, black pepper, and fresh thyme leaves, then keep it warm.
Layer and bake
  1. Layer potatoes and onion in the dish in three layers, pouring sauce over each layer.
  2. Cover with foil, then bake for 1 hour at 375F.
  3. Uncover, sprinkle evenly with grated Parmesan, then bake 25-30 minutes at 375F until golden and fork-tender.
Rest and serve
  1. Rest for 15 minutes before serving so the layers set and slice cleanly.

Notes

For the cleanest layers, keep potato slices close to 1/8 inch and spread each layer evenly before pouring sauce over it. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat covered in a 350F oven until hot. Freeze leftovers up to 2 months for best texture. For a lighter option, use 2% milk instead of whole milk (cream remains for richness).