Description
Cheesy scalloped potatoes are tender Russet potato slices baked in a rich, garlicky cream sauce and topped with melted cheddar creamy, comforting, and perfect for holidays or family dinners. Easily made gluten-free or vegan.
Ingredients
For the Sauce:
– 4 tbsp (½ stick / 56g) salted butter
– 4–5 garlic cloves, minced
– ¼ cup (30g) all-purpose flour
– 3 cups whole milk
– ½ cup half-and-half
– 1 tsp dried thyme
– 1 tsp granulated chicken bouillon (or vegetable bouillon for vegetarian)
– ½ tsp white pepper
– ¼ tsp ground nutmeg (optional)
For the Potatoes:
– 3½ lbs Russet potatoes, peeled and sliced ⅛–¼ inch thick
Topping & Garnish:
– 2 cups shredded cheddar cheese, divided
– Fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large saucepan, melt butter over medium heat. Add garlic; cook 60–75 seconds until fragrant.
- Whisk in flour; cook 1–2 minutes until lightly golden.
- Gradually whisk in milk and half-and-half. Bring to a gentle simmer, stirring constantly.
- Add thyme, bouillon, white pepper, and nutmeg (if using). Simmer 3–5 minutes until thickened.
- Stir in 1 cup of the cheddar cheese until melted and smooth.
- Arrange ⅓ of the potato slices in the baking dish. Pour ⅓ of the sauce over top. Repeat layers twice more.
- Cover tightly with foil. Bake for 35 minutes.
- Remove foil. Sprinkle remaining 1 cup cheddar over the top.
- Bake uncovered for 25–30 minutes, until potatoes are fork-tender and cheese is golden.
- If cheese browns too quickly, tent loosely with foil.
- Let rest 10 minutes. Garnish with chopped chives before serving.
Notes
– Russet potatoes are best—their starch helps thicken the sauce naturally.
– Slice evenly (use a mandoline if possible) for consistent cooking.
– Gluten-free: Substitute all-purpose flour with 1:1 certified GF flour blend.
– Vegan option: Use plant-based butter, dairy-free cheese, unsweetened plant-based milk + cream, and vegetable bouillon.
– Sauce too thick? Add a splash of milk before baking.
– Make ahead: Assemble (unbaked), cover, and refrigerate up to 24 hours. Add 5–10 minutes to covered bake time.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (⅛ of dish)
- Calories: ~360
- Sugar: 8g
- Sodium: 520mg (varies with bouillon and cheese)
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg