The first time I pulled my version of creamy scalloped potatoes from the oven, the entire story unfolded in the aroma. My kitchen was filled with the scent of roasting garlic and thyme, bubbling cheese, and creamy, tender potatoes—it was pure, comforting magic. I remember the anxious wait for it to cool just enough to taste, followed by that first blissful bite: layers of tender potato enveloped in a luxuriously creamy, cheesy sauce. It was the side dish that instantly stole the spotlight, and it’s been my go-to for every family gathering and cozy dinner since. I’m so excited to share my tried-and-true method with you, so you can create that same warm, satisfying moment in your own home.
Ingredients
- 2.5–3 lbs Yukon potatoes (thinly sliced, about ⅛ inch)
- ¼ cup butter
- 1 medium onion, diced
- 8–10 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- ½ tsp thyme
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- ¾ cup grated Parmesan
Now, let’s talk ingredients because choices here truly matter. First, the potatoes: Yukon Golds are non-negotiable for me. Their buttery flavor and creamy texture once cooked are far superior to russets in this dish, and they hold their shape beautifully. Don’t skip the fresh garlic—eight cloves might seem like a lot, but trust me, it mellows and sweetens as it cooks, creating an incredible depth of flavor you just can’t get from powder. For the cheese, I always hand-shred a block. Pre-shredded bags contain anti-caking agents that can make your sauce grainy, and we want supremely smooth, melty goodness. The combination of cheddar, mozzarella, and Parmesan gives you the perfect trifecta of sharpness, stretch, and salty umami.
Equipment Needed
- A sharp chef’s knife or mandoline slicer
- A large 9×13 inch baking dish
- A medium saucepan
- A whisk
- Measuring cups and spoons
- A large mixing bowl
Having the right tools makes this process so much smoother. The most critical item is your slicing tool. I’ve tried using a knife, and while doable, a mandoline slicer is a game-changer for getting those perfectly even, ⅛-inch slices. Consistent thickness is the secret to potatoes that all cook at the same rate. Just please, use the guard! I learned that lesson the hard way with a nicked thumb. Your 9×13 dish is ideal because it gives the layers room to spread out and cook evenly. And a good, sturdy whisk is your best friend for creating a lump-free cheese sauce—no one wants a floury surprise.
Step-by-Step Instructions
My process always starts with the potatoes. I slice them all first and let them sit in a big bowl of cold water. This isn’t just busywork; it washes off excess starch, which prevents them from sticking together and keeps them from turning gray. While they soak, I start the heart of the dish: the sauce. I melt the butter in my saucepan and sauté the onion until it’s soft and translucent. Then comes the garlic—I add it just for the last minute so it becomes fragrant without burning. Burning garlic is a bitter mistake you can taste in the final dish.
Next, I whisk in the flour to create a roux. I let it cook for a full minute or two, stirring constantly, until it smells a bit nutty and looks blonde. This cooks out the raw flour taste. Then, I slowly stream in the milk and broth while whisking like my dinner depends on it! This is the moment to avoid lumps. I keep whisking until the mixture thickens nicely, which takes about 5-7 minutes. It should coat the back of a spoon. Then I turn off the heat and stir in the thyme, salt, and all that glorious shredded cheese until it’s velvety smooth.(See the next page below to continue…)