Cheesy Scalloped Potatoes

Scalloped potatoes after done baking garnished with fresh thyme leaves and black pepper.

4.95 from 76 votes

These cheesy scalloped potatoes with gouda and parmesan cheese are seasoned with fresh thyme and garlic. It's a side dish everyone is sure to love!

Prep Time15

Cook Time1 10

Cooling Time15

Total Time1 40

Course: Side Dish

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Rectangular Porcelain Baking Dish

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 Gold 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 9x13 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.

Notes

My Top Tip: Be careful not to burn the milk! When you're adding it 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 keep a close eye on it.

Storage: Leftover scalloped potatoes can be stored in an airtight container in the fridge for 3-5 days. 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.

Freezing: 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.

Nutrition

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