Cheesy Scalloped Potatoes Recipe

Stuff You’ll Need

• 2 tablespoons unsalted butter
• 1 small onion, minced
• 2 medium garlic cloves, minced
• 2¾ cups heavy cream
• 1 cup whole milk
• 4 sprigs fresh thyme
• 1 bay leaf
• 1¾ teaspoons table salt
• ½ teaspoon ground black pepper
• 4 pounds russet potatoes, peeled and sliced ⅛-inch thick
• 1 cup shredded cheddar cheese

Stuff to Know Before Cooking

For the quickest and most even slicing, use a food processor to cut the potatoes.

Prep the Oven and Start the Base

Preheat the oven to 350°F. In a large Dutch oven over medium-high heat, melt the butter until the foaming subsides, about 1 minute.

Add the onion and sauté until softened and lightly browned, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Simmer the Potatoes

Add the cream, milk, thyme, bay leaf, salt, pepper, and potatoes. Bring to a simmer, then cover and adjust the heat to maintain a gentle simmer.

Cook until the potatoes are nearly tender—a paring knife should slide in and out with slight resistance—about 15 minutes.

Assemble and Bake

Discard the thyme sprigs and bay leaf. Transfer the mixture to a 3-quart gratin dish and sprinkle with the cheese.

Bake until the cream thickens, bubbles at the edges, and the top is golden brown, about 20 minutes.

Cool and Serve

Let the gratin rest for 5 minutes before serving.

Cheesy Scalloped Potatoes

This dish is creamy and savory with a rich, velvety texture, thanks to the blend of heavy cream, milk, and melted cheddar cheese. Aromatic thyme, bay leaves, and sautéed onions and garlic add layers of warmth and depth that complement the earthy potatoes perfectly.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 55 minutes minutes

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion minced
• 2 medium cloves garlic minced (about 2 teaspoons)
• 3 cups heavy cream
• 1 cup whole milk
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons table salt
• ½ teaspoon ground black pepper
• 4 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
• 1 cup shredded cheddar cheese about 4 ounces

Instructions

• Preheat oven to 350°F.
• In a Dutch oven, melt butter over medium-high heat.
• Add onion and cook until softened and lightly browned, about 4 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Add cream, milk, thyme, bay leaf, salt, pepper, and potatoes.
• Bring to a simmer. Cover and cook until potatoes are nearly tender, about 15 minutes.
• Discard thyme sprigs and bay leaf.
• Transfer mixture to a 3-quart gratin dish. Sprinkle with cheese.
• Bake until cream thickens and top is golden brown, about 20 minutes.
• Let rest 5 minutes before serving.