This scalloped potatoes recipe has been a centerpiece at our family table for years and it never fails to bring people together. I first learned this method one chilly autumn when pantry ingredients and a craving for comfort collided. The result was a dish that balances creamy sauce with tender thinly sliced potatoes and a bright note of fresh thyme. Each forkful gives a soft velvet mouthfeel from the sauce and a gentle bite from the potato edges that caramelize just enough under the cheese.

I remember pulling the bubbling casserole from the oven while the whole house filled with a savory aroma that made everyone pause in the hallway. It is the kind of side that turns simple roasted chicken into a feast and makes weeknight dinners feel celebratory. The recipe is forgiving yet precise enough to deliver consistent texture. Use a mandoline for even slices and allow the finished dish to rest for 10 to 15 minutes so the sauce can set. That pause makes all the difference when you are ready to serve perfect slices.

Ingredients

• Potatoes: Use about eight cups or three pounds of starchy potatoes such as Russet peeled and sliced very thin. Starchy varieties break down slightly while baking and produce that silky texture in the sauce.
• Butter: Four tablespoons unsalted butter provides the roux base and a rich mouthfeel. Use a high quality butter for best flavor.
• Onion and Garlic: One half cup diced onion and one teaspoon minced garlic lend savory aromatics that cook into the sauce. Yellow onion works well for a gentle sweet note.
• Flour: Six tablespoons all purpose flour to thicken the sauce. Measure by spooning into the cup for accuracy.
• Liquids: One cup chicken broth and two cups whole milk create a balanced sauce. For a lighter version use low fat milk and for vegetarian use vegetable broth.
• Herbs and Seasoning: One half teaspoon dried thyme plus one half tablespoon fresh thyme chopped into the top layers plus salt and pepper to taste.
• Cheese: One cup grated sharp cheddar melts into the sauce adding depth and a golden finish. Freshly grate for the best melt and texture.

Instructions

Prepare the dish and potatoes Lightly spray a nine by 13 pan with nonstick spray and preheat the oven to three hundred fifty degrees Fahrenheit. Wash dry and peel the potatoes. Using a mandoline slice each potato very thin one eighth inch is ideal for even cooking so the slices soften without turning to mush. Arrange the slices on a tray so you can layer quickly when assembling. Sauté aromatics and form the roux In a large saucepan over medium low heat melt the butter. Add the diced onion and minced garlic and cook until soft and translucent about five to seven minutes stirring often. Add the flour and cook for an additional two minutes while stirring to remove the raw flour taste and form a blond roux that will thicken the sauce evenly. Finish the sauce Reduce heat to low and slowly pour in the chicken broth while whisking constantly to avoid lumps. Next add the milk continuing to whisk until combined. Raise the heat to medium and stir without stopping until the mixture gently boils and thickens to a coat the spoon consistency about three to five minutes. Season with salt and pepper to taste then remove from heat and stir in the dried thyme and the grated cheddar until the cheese fully melts creating a smooth creamy sauce. Assemble the layers Place half of the sliced potatoes in an even layer on the bottom of the prepared pan and season with a little salt and pepper. Pour half of the cheese sauce over the potatoes ensuring coverage to prevent drying. Add the second layer of potatoes season again and pour the remaining sauce on top. Sprinkle the chopped fresh thyme across the surface to brighten the flavors. Bake covered then uncovered Cover the pan tightly with aluminum foil and bake for forty five minutes. Remove the foil and continue baking for another thirty minutes so the top develops a light golden color and any excess moisture evaporates. When the potatoes are tender with a fork and the sauce bubbles remove from the oven. Rest and serve Garnish with additional fresh thyme and allow the casserole to rest for ten to fifteen minutes to let the sauce set. This makes slicing and serving much cleaner and improves texture. Serve warm alongside roasted meats or a crisp green salad.

Storage Tips

To maximize quality cool the casserole to room temperature no longer than two hours then refrigerate in a covered container for up to three days. For freezing portion into meal size containers or wrap the entire pan tightly and freeze up to three months. Thaw overnight in the refrigerator before reheating. Reheat in a three hundred fifty degree oven covered with foil until warmed through about twenty to thirty minutes or microwave individual servings for one to two minutes depending on portion size. Fresh thyme added after reheating refreshes the flavor.

Ingredient Substitutions

If you do not have chicken broth use vegetable broth to keep it vegetarian. Swap whole milk for two percent for a lighter sauce but expect a slightly less rich mouthfeel. Replace all purpose flour with a gluten free blend at a one to one ratio or use three tablespoons of cornstarch mixed with water as a thickener though the texture will be slightly different. For a creamier decadent version replace half the milk with half and half or light cream and reduce baking time slightly if using higher fat dairy.

Serving Suggestions

Serve with roasted turkey chicken or pork for holiday meals. Add a crisp green salad with a bright lemon dressing and steamed green beans for contrast. For a casual dinner pair with roasted sausages and a simple slaw. Garnish with additional fresh thyme sprigs and a light grating of cheddar for presentation. This dish also works well in buffet style where guests can scoop generous portions.

Cultural Background

Layered creamy potato bakes have roots in classic European home cooking where humble ingredients were transformed into comforting fare. Variations exist across regions often swapping cheeses or adding ham. In North America scalloped or au gratin preparations became staples at family gatherings where rich dairy and baked potatoes signify abundance and warmth. This version blends a simple roux based sauce with cheddar for familiar American flavors.

Seasonal Adaptations

In winter add roasted root vegetables such as parsnip or celeriac into the layers for depth and seasonal flair. In spring lighten the dish by stirring in chopped asparagus tips in the last ten minutes of baking. For fall incorporate a small amount of roasted garlic for a sweeter more mellow profile. Holiday versions can include diced smoked ham between layers to make the casserole more substantial.

Meal Prep Tips

To save time assemble the casserole the night before and keep covered in the refrigerator. Remove from the refrigerator while the oven preheats to take the chill off which helps maintain even baking. For portioned meal prep divide into individual oven safe containers then label and freeze. Thaw overnight and reheat until hot. Use tight fitting lids to prevent freezer burn and write the date on labels to track freshness.

This casserole is a reliable crowd pleaser that brings comfort and familiarity to the table. It is approachable for cooks of all levels and flexible enough to adapt for different occasions. Make it your own by adjusting herbs cheeses or adding proteins and enjoy the satisfaction of a dish that warms both kitchen and company.