This is a classic recipe for scalloped potatoes. Yukon gold potatoes are baked to perfection in a cream sauce that has been infused with fresh thyme. These homemade scalloped potatoes are a perfect side dish to any meal.
Do you ever have debates about the names of foods at your house?
Is it called stuffing of dressing? Is it cantaloupe or muskmelon?
Is it Scalloped Potatoes or Au Gratin Potatoes?
Scalloped Potatoes VS Potatoes Au Gratin
What I refer to as scalloped potatoes is often a side dish at our family meals.
But every time I place my homemade scalloped potatoes in front of my husband he says, Oh yay, Au Gratin Potatoes.
And so the debate begins.
But let’s be straight, I am right. This recipe is for scalloped potatoes NOT potatoes au gratin.
Potatoes Au Gratin have Gruyere cheese added to them, while scalloped potatoes do not.
Homemade Scalloped Potatoes
My recipe for scalloped potatoes is made with Yukon gold potatoes that are baked in a rich bechemel sauce that has been flavored with thyme.
Unlike my Cheesy Scalloped Potatoes with Ham, this recipe for scalloped potatoes in much more basic, but actually a bit more sophisticated in flavor.
How To Make Scalloped Potatoes
Step One: Prepare Casserole Dish
- Generously butter a 2 quart casserole dish.
Step Two: Prepare Potatoes
- Scrub and dry potatoes.
- Peel if desired. I leave peel on potatoes, but either way is fine.
- Using a mandoline, food processor or knife, thinly slice potatoes into 1/8 inch thin slices.
Step Three: Layer Potatoes in Dish
- Arrange potatoes in even layers in buttered casserole dish.
Step Three: Prepare Cream Sauce
- Melt butter over medium heat.
- Add in flour, whisking well, to form a roux.
- After the roux has cooked for 1 minute, slowly whisk in stock and cream.
- Season with salt and pepper and grated nutmeg.
- Add in fresh thyme leaves to cream sauce.
- Allow to simmer for several minutes until sauce is thickened, whisking constantly.
Step Four: Assemble Scalloped Potatoes
- Pour cream sauce over potatoes.
- Push down lightly to allow sauce to cover all the potatoes from top to bottom.
Step Five: Bake Scalloped Potatoes
- Cover scalloped potatoes tightly with foil.
- Bake covered for 40 minutes.
- Uncover and bake for an additional 20 minutes, or until potatoes are tender and browned.
What Potatoes are Best for Scalloped Potatoes?
For scalloped potatoes, you really want to select a starchy potato like Yukon Gold or Russet Potatoes.
For this recipe for scalloped potatoes, I recommend Yukon gold potatoes, as they become creamy as they bake.
Russet potatoes are a great stand in, and work perfectly in Cheesy Scalloped Potatoes, but for this more delicate recipe, I prefer the Yukon Gold.
Tips on Scalloped Potatoes
- I use half and half and stock for the bechemel sauce in this recipe for scalloped potatoes. It keeps this dish a bit lighter, yet still incredibly creamy. Feel free to use heavy cream for a more luxurious sauce or whole milk for a lighter sauce. I do not recommend skim milk for scalloped potatoes, as the cream sauce may taste watery if using low fat milk.
- For Gluten Free Scalloped Potatoes, use a gluten free 1:1 flour blend.
- Scalloped Potatoes are best
- Feel free to add in garlic and/or cheese to your cream sauce.
- I only recommend freshly grated nutmeg in the cream sauce, omit if you do not have. Do NOT use ground nutmeg.
- This recipe for scalloped potatoes can easily be doubled, just bake in a 9X13 pan.
Classic Potato Recipes
- Slow Cooker Mashed Potatoes
- Perfect Mashed Potatoes
- Instant Pot Baked Potatoes
- Easy Baked Oven Fries
- Buffalo Crispy Smashed Potatoes
- Cheesy Ham and Scalloped Potatoes
Scalloped Potato Recipe
Homemade Scalloped Potatoes
- 2 pounds Yukon gold potatoes about 3 large potatoes
- 3 tablespoons butter divided
- 2 tablespoons flour
- 1/2 cup vegetable or chicken stock
- 3/4 cup half and half
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg freshly grated
- 2 spings of fresh thyme leaves removed
- Preheat oven to 375 degrees. Generously butter a 2 quart casserole dish with 1/2 tablespoon to 1 tablespoon butter.
- Using a mandoline, food processor or knife, thinly slice potatoes into 1/8 inch thin slices, and arrange potatoes in even layers in buttered casserole dish.
- Melt 2 tablespoons butter over medium heat. Add in flour, whisking well, to form a roux. After the roux has cooked for 1 minute, slowly whisk in stock and cream.
- Season with salt and pepper and grated nutmeg. Add in fresh thyme leaves to cream sauce. Allow to simmer for several minutes until sauce is thickened, whisking constantly.
- Pour cream sauce over potatoes. Push down lightly to allow sauce to cover all the potatoes from top to bottom. Cover scalloped potatoes tightly with foil.
- Bake covered for 40 minutes. Uncover and bake for an additional 20 minutes, or until potatoes are tender and browned.
To Make Classic Scalloped Potatoes, You May Need
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