This week, try Lightened Scalloped Potatoes – a hearty dish filled with garlic, onion, thyme, and savory cheesy flavors. With 12 servings, it’s perfect for a crowd!
The best scalloped potatoes recipe of all time
I’m a huge fan of hearty dishes, as you can probably tell if you’ve browsed through my blog. I mean, Pizza Casserole or Pumpkin Chili, anyone? It didn’t take long for me to realize that a good ol’ classic cheesy potato recipe was missing!
When I discovered this, I knew I had the perfect recipe to share: lightened scalloped potatoes. This dish is the best comfort meal, as it’s filled with rich potato slices, cheesy deliciousness, and satisfying flavors. It makes a bunch (12) servings, so it’s perfect for feeding to a crowd!
Ingredients in lightened scalloped potatoes
This recipe comes together with a blend of potatoes, onion, garlic, and loads of other flavorful ingredients. When all is said and done you’ll have a heaping dish of the most delicious scalloped potatoes you’ve ever tried!
- Yukon gold potatoes: First up, we’ll start with about 3 pounds of yukon gold potatoes. If you prefer red, you can also use them.
- Butter: Next, we’ll use 1 tbsp of butter.
- Yellow onion: Dice up 1/2 of yellow onion for flavor (you can use white if preferred).
- Garlic: As for the garlic, you’ll need 3 cloves, minced.
- Thyme: Include 1 tbsp of fresh thyme for a delicious taste.
- Salt & Pepper: Next, add 1 tsp of salt and 1/2 tsp of pepper.
- Cayenne: Include a pinch of cayenne for a slight (but not overpowering) spice.
- Milk: 1 cup of milk will be used to get the correct texture.
- Arrowroot powder: Include 1 tbsp of arrowroot powder, or 1/2 tsp of cornstarch.
- Cheese: Finally, set aside 1 cup of shredded white cheddar for that perfect cheesy taste.
Tools needed to make cheesy scalloped potatoes
Ready to dive in to creating this mouth watering recipe? Below is a list with all of the tools needed to make it happen. If you have a mandolin or vegetable slicer, I recommend using it to achieve the desired thickness for the potato slices (1/8 inch).
- Nonstick spray
- Baking dish
- Cutting board
- Chopping knife
- Sauce pan
- Spatula or stirring utensil
For measuring, you will need the following sizes: 1/2 tsp, 1 tsp, 1 tbsp, and 1 cup.
How to make lightened scalloped potatoes
Lightened scalloped potatoes require about 20 minutes of prep time followed by 40 minutes of cooking time. The end result produces 12 heaping, satisfying servings perfect for serving up to your family or friends (or saving for yourself, because with a flavor this good, you’ll be tempted to).
Begin by preheating the oven to 400ºF and spraying a 7×11 dish with nonstick spray.
Thinly slice the potatoes to about 1/8 inch thick slices. Layer half of the potatoes on the bottom of the pan, in overlapping layers.
Add butter to a sauce pan set over medium high heat. Once melted, add the onion and sauté for a few minutes until slightly softened. Add the garlic, thyme, salt, pepper, and cayenne and stir until well combined.
Whisk in the milk and arrowroot powder and bring to a slow simmer for a few minutes, stirring occasionally. When the mixture begins to thicken, turn off the heat.
Next, add 1/3 of the cheddar cheese to the milk and stir to melt.
Pour half of the cheese sauce over the first half of the potatoes and spread out with a spoon.
Add the rest of the potatoes on top in a stacked pattern. Pour the rest of the cheese sauce on top of the potatoes, and spread evenly with a spoon.
Top with the remaining cheese and bake for 40-45 minutes, or until golden brown and bubbly.
The perfect scalloped potatoes do exist, and these tips will help you achieve it!
Put the slices into water
As you’re slicing the potatoes, slip them into a bowl of water. This helps to remove the excess starch and can makes for crispier slices.
Using a different sized dish
Though I recommend a 7×14 dish, you can also use a 9×13, or whatever size you have handy. The only difference will be in the thickness of the final recipe. Larger pan = thinner potato mixture.
Pre-baking scalloped potatoes
The beauty in this dish is that you can actually prep it ahead of time! Bake as directed, and let cool completely before refrigerating. When ready to eat, simply reheat in the oven for about 30-35 minutes.
Extra lightly scalloped potatoes can be refrigerated and enjoyed for up to 3 days. Keep them in a tightly sealed container to maintain freshness.
If you liked this recipe, you’ll want to try these!
Need some more potato heartiness in your life? Try these recipes for some potato-rich meals filled with your favorite ingredients.
- Baked Potato Cauliflower Soup
- Buffalo Chicken Sweet Potato Casserole
- Easy Roasted Breakfast Potatoes
- Sweet Potato Egg Breakfast Casserole
- Healthy Sweet Potato Muffins
Recipe by Erin Morrissey + Photography by Moriah Sawtelle
- 3 lb yukon gold potatoes
- 1 tbsp butter
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- pinch cayenne
- 1 cup milk
- 1 tbsp arrowroot powder (or 1/2 tbsp cornstarch)
- 1 cup shredded white cheddar cheese
- Preheat oven to 400 and spray a 7×11 dish with nonstick spray. a 9×13 will also work, it will just be thinner.
- Slice potatoes thin, about 1/8th inch thick. Layer half of the potatoes on the bottom of the pan, in overlapping layers.
- In a sauce pan, turn on medium high heat and add butter. Once melted, add in onion and saute for a few minutes until slightly softened. Add in garlic, thyme, salt, pepper, and cayenne and stir until combined well.
- Whisk in milk and arrowroot powder, and bring to low simmer for a few minutes, stirring occasionally. The mixture should begin to thicken. Turn off heat.
- Add in 1/3 of the cheddar cheese to the milk and stir to melt.
- Pour half of the cheese sauce over the first half of the potatoes and spread out with spoon.
- Add the rest of the potatoes on top in a stacked pattern. Pour the rest of the cheese sauce on top of the potatoes, and spread evenly with spoon.
- Top with remaining cheese and bake for 40-45 minutes or until golden brown and bubbly.
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