Cheesy Scalloped Potatoes
Garlicky, cheesy scalloped potatoes! Scalloped potatoes are thinly sliced potatoes cooked in a casserole dish with melty cheese and a delicious garlic sauce!
Servings: 14
Calories: 237kcal
Ingredients
- 4 tablespoons salted butter
- 4-5 cloves garlic minced or pressed
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ cup half and half or additional milk
- 1 teaspoon dried thyme
- 1 teaspoon granulated chicken bouillon see notes
- ½ teaspoon white pepper
- ¼ teaspoon ground nutmeg optional
- 3½ pounds russet potatoes cut into ⅛-¼ inch rounds, see notes
- 2 cups shredded cheddar such as gruyere, cheddar, or others
- Chives for topping
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 375ºF.
- COOK: Melt the butter in a large saucepan over medium heat. Add the garlic and allow it to become fragrant while stirring often; 60-75 seconds. Then whisk in the flour and continue to cook and whisk for 1-2 minutes or until the flour starts to brown slightly.
- SAUCE: Gradually pour in the milk and then the half and half while you whisk. Add the 1 teaspoon kosher salt, thyme, bouillon, white pepper, and nutmeg, if using. Allow the mixture to grain a simmer and and start to come to a boil. Lower the heat and let cook for 30-60 seconds. Then gradually stir in the ¼ cup of cheese at a time until you’ve add 1 cup. Reserve the other cup for later.
- LAYER: Spread the potatoes slices evenly in the baking dish. Pour the sauce over the potatoes. Gently wiggle, or tap the baking dish to let out any air.
- BAKE: Cover the dish with foil and bake the potato for 35 minutes.
- SPRINKLE: Then, remove the potatoes from the oven, sprinkle the remaining 1 cup of cheese over the potatoes and bake again, uncovered, for 25-30 minutes. If at any point the cheese starts to brown too much, recover with foil and continue baking.
- CHECK: Insert a knife in the potatoes, it should go straight through with no resistance. Allow the scalloped potatoes to to cool for several minutes before serving. Top with chopped chives before serving.
Notes
- Potatoes: I like to use russet potatoes for this recipe exclusively now, but feel free to use some or all Yukon gold potatoes if that's what you prefer.
- Chicken Bouillon: If you don’t have granulated chicken bouillon, feel free to use the equivalent in BTB. Vegetarians, the vegetarian or mushroom BTB works great too!
- Leftovers: Store the baking dish covered with aluminum foil in the fridge. Alternately, you can place leftovers in an airtight container and store in the fridge for up to 4 days. Update: As of 11/2025 the recipe has this recipe has been updated with very minor recipe adjustments and easier to follow directions.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 26g | Protein: 9g | Fat: 12g | Fiber: 2g | Sugar: 4g
