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Cheesy scalloped potatoes – An oh-so-creamy, indulgent potato side dish with fresh thyme, earthy garlic, rich gouda, parmesan, and thinly sliced Yukon gold potatoes. No matter the protein, be it grilled chicken, a perfectly seared steak, or lamb kabobs, these potatoes pair wonderfully and assist any dish in making a complete meal.
If you’re in the mood for some comfort food, look no further than these cheesy, creamy scalloped potatoes with fresh thyme and two different types of cheese. The combination of gouda and parmesan cheese is just out of this world – the gouda provides a nice richness while the parmesan adds a touch of salty, nutty flavor. Not to mention the recipe is easy to follow and results in a delicious dish that everyone will love.
why you’ll love this easy Scalloped Potato Recipe
- Crowd pleaser. You’re hard-pressed to find someone who doesn’t like scalloped potatoes. They are the perfect comfort food and can be enjoyed any time of year.
- Versatile. Scalloped potatoes are the perfect side dish for just about any protein.
- Make-ahead friendly. This recipe can easily be made ahead of time and reheated when you’re ready to enjoy.
Ingredients to make Cheesy Scalloped Potatoes
- Yukon gold potatoes: Buttery and smooth, Yukon gold potatoes are the perfect type of potato for this dish.
- Gouda cheese: Gouda is a type of Dutch cheese known for its rich and nutty flavor.
- Parmesan cheese: Parmesan is a hard, dry cheese with a salty, nutty flavor. It’s the perfect addition to these scalloped potatoes.
- Fresh thyme: Fresh thyme adds a nice earthy flavor to the dish.
- Garlic: Garlic is a key ingredient in this recipe and helps to add depth of flavor. Mincing the garlic allows all flavor to really come through.
- Shallots: Shallots add just a touch of onion flavor without overpowering the rest of the dish. Plus, shallots are easy to cut and peel.
- Milk: Milk helps to create a creamy, rich sauce.
- All-purpose flour: Works as a thickening agent for the sauce.
- Butter: Butter is used throughout the recipe and helps to give these scalloped potatoes their creamy texture.
- Salt and pepper: Helps to season the dish.
How to make Cheesy Scalloped Potatoes
After you have all your ingredients gathered, the first step is to thinly slice the Yukon gold potatoes, followed by prepping your garlic, shallots, and thyme. After you’ve got all slicing and dicing done, it’s time to make your sauce.
make the creamy sauce
- In a medium pot, melt the butter. Add the shallots and garlic.
- Cook until translucent and fragrant.
- Add the flour and stir with a wooden spoon until combined.
- Add the milk and thyme to the pot, stir to combine.
layer the potatoes and sauce
- Layer half of the sliced potatoes in the baking dish.
- Top with the cheesy sauce mixture followed by half of the parmesan cheese and gouda cheese.
- Add the remaining potato slices, and top with the rest of the milk mixture and the rest of the gouda cheese.
- Bake until potatoes are cooked through and the cheese is golden brown.
Tips for making Cheesy Garlic Scalloped Potatoes
- Use a mandolin to slice your potatoes. A mandolin will help to ensure that they are all thinly sliced and of uniform thickness. This is important so that they cook evenly. If you don’t have a mandolin and are unsure how to best cut potato slices, you can use a sharp knife to slice the potatoes thinly. Just be sure to take your time and slice them as evenly as possible.
- Take the time to layer the potatoes. This recipe is easy enough that you don’t need to be too precise, but taking the time to layer the potatoes in an overlapping pattern will result in a more attractive final dish.
- Be careful not to burn the milk. When you’re adding the milk to the pot, be sure to stir it frequently and keep the heat on low or medium-low. If the milk starts to scorch, it will ruin the dish’s flavor, so be sure to keep a close eye on it.
- Slice the potatoes ahead of time. If you’re short on time, you can always slice the potatoes a day in advance. To keep them from turning brown after being cut, place them in a bowl of cold water (make sure every piece is fully submerged) and store them in the fridge. When you’re ready to use them, simply drain the water and proceed with the recipe.
popular substitutions & additions
- Make it extra cheesy. Turn this two cheese scalloped potatoes recipe into three-cheese scalloped potatoes by adding in another type of cheese. A cup of gruyere or cheddar would be delicious.
- Use smoked gouda instead of regular gouda. This will give the dish a little bit of extra flavor. If you’re a big fan of that smoke flavor, you can also add a tablespoon of smoked paprika to the sauce.
- Make it gluten-free. To make this recipe gluten-free, you’ll need to use gluten-free flour instead of all-purpose flour.
- Add some vegetables. If you want to sneak in some extra veggies, try adding a cup or two of chopped kale or spinach to the dish. You could also add in some chopped mushrooms or roasted red peppers. You’ll want to use fresh veggies if you do add them. Frozen has a high water content and will make the dish watery.
what to serve/pair with your Gouda Scalloped Potatoes
- Roasted Chicken with Garlic & Herbs
- Dry Brined Turkey Breast
- Air Fryer Chicken Breasts
- Lemon Parsley Baked Cod
- Salmon Cakes
how to store & reheat Scalloped potatoes
Leftover scalloped potatoes can be stored in an airtight container and placed in the fridge. When you’re ready to eat them, simply reheat them in the oven (covered) at 350 degrees until warmed through. You may need to add a little bit of milk if they seem dry.
how long will scalloped potatoes last in the fridge?
Properly stored, leftover scalloped potatoes will last in the fridge for three to five days.
can i freeze scalloped potatoes?
These easy scalloped potatoes also freeze well. Simply place them in a freezer-safe container and store them for up to three months. When you’re ready to eat them, let them thaw overnight in the fridge before reheating.
Frequently asked questions
You can, but Yukon gold potatoes are going to give you a creamier, more flavorful dish. Russet potatoes will work in a pinch, but they’re not my first choice for this recipe.
Fresh thyme is always best if you can find it. But if you only have dried thyme on hand, that’s fine too. Just use about half as much as the recipe calls for.
If you notice that your potatoes are still watery when you go to broil them, take a large spoon and scoop out as much of the liquid as you can. Then proceed with the recipe.
This usually happens when the potatoes are sliced too thick or not cooked long enough. Be sure to slice them thinly and cook them until they’re fork-tender before taking them out of the oven.
This easy cheesy scalloped potato recipe is sure to become a new family favorite. Made with Gouda cheese, garlic, Yukon gold potatoes, and fresh thyme, these scalloped potatoes are creamy, flavorful, and oh so comforting. Plus, they can be made ahead of time and frozen for those busy weeknights. So what are you waiting for? Give this recipe a try, and let me know what you think!
More potato side dish recipes:
- Mediterranean Potato Salad
- Air Fryer Sweet Potato Fries
- Baked Potato Wedges
- Mashed Potato Pancakes
- Rosemary Garlic Smashed Potatoes
- Parmesan Roasted Potatoes
- Roasted Garlic Mashed Potatoes
- Smashed Sweet Potatoes
- Potato Cauliflower Bake
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Cheesy Scalloped Potatoes
Ingredients
- 3 tablespoons butter plus more for the pan
- 2 large shallots minced
- 4 garlic cloves minced
- ¼ cup all purpose flour
- 2 ½ cups 2% milk
- 1 tablespoon fresh thyme plus more for garnish
- 2 teaspoons salt
- Freshly ground black pepper as needed
- 3 pounds yukon potatoes sliced into ⅛” slices
- ½ cup parmesan cheese freshly grated, plus more for serving
- 2 ½ cups gouda cheese freshly grated
Instructions
- Preheat the oven to 400°F. Prepare a 9×13 inch baking dish with butter and set aside.
- In a medium pot, melt the butter on medium heat. Add the shallots and garlic and cook until translucent and fragrant, about 3-5 minutes. Add the flour and stir with a wooden spoon until combined, about 2 minutes.
- Add the milk and thyme to the pot, stir to combine, and bring to a simmer over medium-low heat, being careful not to burn the milk, about 5-7 minutes. Season with salt and pepper. Set aside.
- Layer half of the sliced potatoes in the baking dish and top with ½ of the milk mixture. Top with all the parmesan cheese and ½ cup of the gouda cheese.
- Add the remaining potato slices, and top with the rest of the milk mixture and the rest of the gouda cheese.
- Cover tightly with foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are soft and cooked through. Switch oven to a high broil to crisp the potatoes for about 5 more minutes.
- Let cool for 10-15 minutes to set, and serve warm, garnished with fresh thyme.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I am really surprised by the amount of salt. I put only one teaspoon and it was still too salty. I had to make a twist since I did not have enough milk. I put some sour cream, it balanced with the salt and it was great. I will certainly make this again.