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A fork amongst a plate of scalloped potatoes topped with cheddar cheese and fresh thyme, against a light gray background.
5 from 1 vote

Scalloped Potatoes Recipe

Thinly sliced potatoes are par boiled in a thyme and bay leaf infused sauce. Trasnfer the mixture to a casserole dish, top with shredded cheese then bake for just 15 minutes! It's a fast and easy scalloped potato recipe that everyone will love. I like to serve this as a side dish for holiday meals, special occasions, or just regular weeknight meals! It's versatile and delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12 servings


  • 2 tablespoons butter
  • 1 onion - finely chopped
  • 2 garlic cloves - minced
  • 1 1/2 cups chicken broth
  • 2 1/2 cups heavy cream
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 pounds russet potatoes - peeled and sliced 1/8" inch thick (3mm thick). I use a mandolin for uniform slices
  • 2 bay leaves
  • sprigs of fresh thyme
  • 2 cups cheddar cheese - shredded


  • Preheat oven to 425°F. Adjust oven rack to middle position. Butter a 9"x13" inch baking dish.
  • In a large Dutch oven over medium high heat melt the butter. Add the onions and cook until softened about 5 minutes. Add the garlic and cook for 1 minute more. 
  • Stir in the chicken broth, heavy cream, salt, pepper, sliced potatoes, bay leaves, and thyme. Bring to a boil. Reduce to a simmer and reduce heat to medium low. Cover and simmer the potatoes until almost tender about 7-12 minutes. The potatoes are ready when the tip of a pairing knife can be easily slipped into a slice with just a little resistance. (Don’t overcook the potatoes otherwise your recipe will turn out mushy and way too soft). 
  • Discard the bay leaves and thyme stems. 
  • Transfer the potato mixture to the prepared baking dish. Do your best to get the potato sliced into an even layer. 
  • Sprinkle the cheese overtop and bake for 10-15 minutes or until the sauce is bubbling and top is golden brown. 
  • Remove from oven and let sit for 10 minutes before serving. 


Recipe adapted from ATK. 


Calories: 389kcal (19%), Carbohydrates: 30g (10%), Protein: 9g (18%), Fat: 27g (42%), Saturated Fat: 17g (85%), Trans Fat: 1g, Cholesterol: 93mg (31%), Sodium: 656mg (27%), Potassium: 726mg (21%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin A: 979IU (20%), Vitamin C: 12mg (15%), Calcium: 193mg (19%), Iron: 2mg (11%)