Classic Scalloped Potatoes

Classic Scalloped Potatoes//Photo by Lance Mellenbruch

Classic Scalloped Potatoes

Prep Time

20 minutes

Cook Time

80 minutes


12 people

These classic scalloped potatoes, adapted from an old family recipe, make a great side dish that works as well for a potluck as it does for an elegant holiday buffet.

You can also use Yukon Gold potatoes and may reduce cooking time by about 10 minutes.


  • 5 pounds russet potatoes
  • 2 medium white onions, chopped
  • 4 tablespoons butter
  • 1 1/2 tablespoons minced garlic
  • 1/2 cup flour
  • 3 cups cream
  • 1 cup milk
  • 1 teaspoon thyme
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste
  • Two green onions, chopped (optional)


  • 1 Preheat oven to 350°F.
  • 2 Peel and slice potatoes as thinly as possible (a mandolin works great but guard your fingers!) and set aside in cold water.
  • 3 In a large saucepan, melt butter and add onion and garlic; cook about 5 minutes on low heat.
  • 4 Add flour to saucepan, stirring quickly until smooth.
  • 5 With saucepan over low heat, add cream, milk and thyme.
  • 6 Stir in 1/2 cup grated Parmesan cheese.
  • 7 Bring to a slow boil and let thicken.
  • 8 Once thickened, set aside briefly while you rinse potatoes and pat them dry.
  • 9 Place a thin layer of potatoes in a large casserole dish (10 x 13 minimum - we've used a Le Crueset baking dish)
  • 10 Sprinkle lightly with salt and pepper.
  • 11 Pour sauce over layer, covering potatoes.
  • 12 Add a second layer of potatoes, and sprinkle lightly with salt and pepper.
  • 13 Pour sauce over layer.
  • 14 Add a third and final layer of potatoes, and sprinkle lightly with salt and pepper.
  • 15 Pour remainder of sauce, cover potatoes completely.
  • 16 Bake uncovered for 70 minutes (check midway for browning and, if necessary, cover loosely with aluminum foil)
  • 17 Before serving, sprinkle top with green onion (optional).



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