🥔 Creamy Scalloped Potatoes (Baked)
Ingredients
2–2.5 lb (900 g–1.1 kg) potatoes (Yukon Gold or russet), thinly sliced
2 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp flour
2 cups milk (or half-and-half for extra creamy)
½ cup heavy cream (optional but amazing)
1 cup shredded cheese (cheddar, Gruyère, or Parmesan mix)
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tsp dried thyme or parsley
Extra Parmesan for topping (optional)
Instructions
Preheat oven to 190°C / 375°F. Butter a baking dish.
Slice potatoes thinly (about 3 mm / ⅛ inch). Layer them in the dish.
Make the creamy sauce:
Melt butter in a pan over medium heat.
Sauté onion until soft (3–4 min). Add garlic (30 seconds).
Stir in flour and cook 1 minute.
Slowly whisk in milk + cream until thick.
Add salt, pepper, herbs, paprika, and cheese.
Pour sauce over potatoes and gently spread.
Cover with foil and bake 40 minutes.
Uncover and bake another 20–25 minutes until bubbly and golden.
Rest 10 minutes before serving so it sets up nicely.
🔥 Pro Tips
For extra richness: add small chunks of cream cheese into the sauce
For crispy top: broil for 2–3 minutes at the end
Add bacon bits or mushrooms if you want to level it up
Want a cheesy-only version, a no-oven version, or a one-pan stovetop version?
