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Scalloped potatoes with a golden baked top in a casserole dish

Scalloped Potatoes

Thinly sliced potatoes baked in a simple from-scratch cheddar sauce until tender, bubbly and golden on top.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or russet potatoes sliced ⅛ inch thick
  • 2 tablespoons butter plus more for the dish
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded sharp cheddar or Gruyère divided

Method
 

  1. Preheat the oven to 375°F. Butter an 8x8-inch or 2-quart baking dish.
  2. Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
  3. Slowly pour in the milk, whisking the whole time. Simmer for 3–4 minutes, whisking often, until the sauce coats the back of a spoon.
  4. Take the pan off the heat. Stir in the salt, pepper and 1 cup of the cheese until melted.
  5. Layer half of the potatoes in the dish and pour half of the sauce over them. Repeat with the remaining potatoes and sauce.
  6. Cover tightly with foil and bake for 30 minutes.
  7. Uncover, sprinkle with the remaining ½ cup of cheese and bake for 25–30 minutes more, until the potatoes are tender when pierced with a knife and the top is golden.
  8. Rest for 10 minutes before serving.

Notes

  • A sharp knife works fine for slicing. Cut a thin strip off one side of each potato so it sits flat and steady on the board.
  • Doubling for a crowd? Use a 9x13-inch dish and add about 15 minutes to the covered baking time.
  • For extra flavor, add a pinch of nutmeg or ½ teaspoon of dried thyme to the sauce.