Scalloped Potatoes: Creamy Comfort for Your Holiday Table
Delicious scalloped potatoes, a creamy and comforting side dish perfect for holiday feasts.
Equipment
- 9×13-inch baking dish
- - Skillet
Ingredients
For the Creamy Sauce
- 4 tablespoons Unsalted Butter Can substitute with olive oil for dairy-free option.
- 1/4 cup All-Purpose Flour Swap for gluten-free flour to maintain gluten-free dish.
- 2 cups Whole Milk Consider half-and-half for a richer result or plant-based milk for dairy-free.
- 1 cup Vegetable Broth Use chicken broth for non-vegetarian option.
- 2 cloves Garlic Cloves Fresh garlic is best.
- 1 tablespoon Fresh Thyme Leaves Can substitute with rosemary.
For the Potatoes and Toppings
- 4 medium Yukon Gold Potatoes Russet can be a substitute.
- 1 medium Yellow Onion Can replace with shallots or omit.
- 1/2 teaspoon Freshly Ground Black Pepper Adjust to taste.
- 1 teaspoon Sea Salt Adjust to dietary needs.
- 2 cups Grated Cheddar Cheese Sharp cheddar or a blend for extra flavor.
Instructions
How to Make Scalloped Potatoes
- Preheat the oven to 400°F and grease a 9x13-inch baking dish.
- Melt the unsalted butter in a skillet over medium heat. Whisk in the flour for about 1 minute to form a roux.
- Gradually add the whole milk and vegetable broth, whisking continuously for 2-3 minutes until sauce thickens. Add minced garlic, thyme, salt, and pepper.
- Layer half of the sliced Yukon Gold potatoes and onion in the dish, followed by half the sauce and 1 cup grated cheddar cheese. Repeat with remaining potatoes, sauce, and cheese.
- Cover with aluminum foil and bake for 30 minutes, then uncover and bake for an additional 35-40 minutes until potatoes are tender and top is golden brown.
- Let rest for 20 minutes before serving. Optional: sprinkle with fresh thyme before serving.
Notes
Make ahead: Assemble the dish but don't bake. Cover and refrigerate, baking just before serving for optimal texture.