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Scalloped Potatoes

Scalloped potatoes with thin 1/8-inch layers baked in a creamy milk-and-cream sauce, finished with a golden Parmesan top. The sauce thickens on the stove, then you bake covered and uncover for fork-tender, browned edges.
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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
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and sliced 1/8 inch thick
  • 3 lb russet potatoes Peeled and sliced 1/8 inch thick
Onion
  • 1 onion Thinly sliced
Butter
  • 4 tbsp butter
Garlic
  • 3 garlic Minced
Flour
  • 1 1/4 cup all-purpose flour
Milk and cream
  • 3 cup whole milk
  • 1 cup heavy cream
Seasonings
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp fresh thyme leaves
Cheese
  • 0.5 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and butter a 9x13-inch baking dish for easy release and clean edges.
Make the creamy sauce
  1. Melt the butter, cook the garlic for 30 seconds, and keep it moving so the garlic turns fragrant without browning.
  2. Whisk in the flour and cook for 1 minute to remove raw flour taste and form a smooth roux.
  3. Gradually whisk in the whole milk and heavy cream, then simmer until slightly thickened.
  4. Season the sauce with salt, black pepper, and fresh thyme leaves so the flavor is evenly distributed.
Layer and bake
  1. Layer the potatoes and onion in the baking dish in three layers, pouring sauce over each layer to coat every slice.
  2. Cover with foil and bake for 1 hour at 375°F to soften the potatoes through.
  3. Uncover, sprinkle with Parmesan, and bake 25–30 minutes until golden and fork-tender for a browned top.
Rest and serve
  1. Rest for 15 minutes before serving so the sauce sets and the layers hold together.

Notes

Pro tip: Use evenly sliced potatoes (about 1/8 inch) for consistent doneness—thicker slices can stay firm when the top is already golden. Refrigerate leftovers in an airtight container up to 3 days; reheat covered at 325°F until warmed through. Freezer: yes—freeze in portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, swap the heavy cream for half-and-half (expect a slightly less thick sauce).