Name: Scalloped Potatoes Recipe
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 4 Tbsp. unsalted butter (plus more for the pan); 1/4 cup all-purpose flour; 1-2/3 cups whole milk; 1-1/2 tsp. kosher salt; 1/2 tsp. ground black pepper; 2 lbs. Yukon Gold or russet potatoes (peeled & sliced 1/4-in. thick); 1-1/2 cups shredded parmesan cheese; Fresh thyme leaves (for topping)

Golden, creamy and layered with love, this scalloped potatoes recipe is comfort food at its coziest. Thin slices of tender potatoes are tucked beneath a rich, velvety parmesan sauce made from scratch with real butter, milk and just the right touch of salt and pepper. As it bakes, the top turns irresistibly crisp and golden, giving way to warm, melty layers underneath. A sprinkle of fresh thyme adds a fragrant, earthy finish that feels both classic and elevated. Perfect for holidays, Sunday dinners or any meal that deserves a little extra warmth from the oven.

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Scalloped Potatoes Recipe

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 8

Calories 186 kcal

Author Lizzy Briskin

Ingredients

4 Tbsp. unsalted butter plus more for the pan
1/4 cup all-purpose flour
1-2/3 cups whole milk
1-1/2 tsp. kosher salt
1/2 tsp. ground black pepper
2 lbs. Yukon Gold or russet potatoes peeled & sliced 1/4-in. thick
1-1/2 cups shredded parmesan cheese
Fresh thyme leaves for topping

Instructions

Move oven rack to center and preheat oven to 350 degrees F. Grease 8x8-inch baking dish with butter.
In small saucepan, place 4 Tbsp. butter over medium-low heat. When melted and no longer bubbling, sprinkle in flour and whisk into a thick paste. Reduce heat as needed to prevent burning.
While whisking, gradually pour in milk. Stir in salt and pepper. Bring to a gentle simmer and continue whisking until smooth and thickened. Turn off heat and stir in 1 cup parmesan until melted.
Arrange half sliced potatoes in prepared baking dish and cover with half cheese sauce. Add remaining potato slices and sauce. Top with remaining ½ cup parmesan.
Bake until potatoes are fork-tender and top is crisp and golden, about 1 hour. Check halfway through and cover dish with aluminum foil if the top is darkening too fast. Let potatoes cool 5 to 10 minutes before sprinkling with thyme leaves and serving.