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–+ servings
Scalloped potatoes scooped with a spoon.

Creamy Scalloped Potatoes Recipe

Enjoy creamy scalloped potatoes with this easy recipe! Rich, cheesy, and perfect for any meal, these potatoes are a comforting favorite.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 12 servings
Calories 263 kcal

Equipment

  • 1 (9x13 inch) Baking Dish
  • 1 Large Skillet

Ingredients
  

  • ½ yellow onion thinly sliced
  • 4 pounds Yukon gold potatoes thinly sliced
  • 3 Tablespoons unsalted butter
  • ¼ cup 1:1 all-purpose gluten-free flour may sub regular all-purpose flour
  • 2 ½ cups milk
  • 1 cup vegetable broth
  • 3 teaspoons minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon fresh thyme chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 cups shredded cheddar cheese

Instructions
 

  • Preheat the oven to 400°F. Grease a 9x13 baking dish with cooking spray.
  • Slice the onions and potatoes into thin strips, about 1/4 inch in size.
    ½ yellow onion, 4 pounds Yukon gold potatoes
  • In a medium skillet, melt the butter over medium heat.
    3 Tablespoons unsalted butter
  • Slowly whisk in the gluten-free flour. Then, add the milk and vegetable broth, whisking continuously.
    2 ½ cups milk, ¼ cup 1:1 all-purpose gluten-free flour, 1 cup vegetable broth
  • Add the minced garlic, garlic powder, onion powder, thyme, salt, and pepper. Cook 2-3 minutes or until the sauce coats the back of a spoon, stirring frequently. Remove the skillet from the heat.
    3 teaspoons minced garlic, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 Tablespoon fresh thyme, 1 teaspoon garlic powder
  • Layer half the potatoes evenly in the bottom of the baking dish. It's okay if they overlap slightly!
  • Sprinkle the onions evenly on top.
  • Pour half the creamy sauce evenly over the onions and potatoes.
  • Sprinkle 1 cup of cheese on top.
    2 cups shredded cheddar cheese
  • Repeat, adding a second layer of potatoes, onions, sauce, and cheese.
  • Cover the dish with aluminum foil. Bake for 30 minutes.
  • Remove the foil, and continue to bake 25-30 minutes or until the potatoes are fork-tender, the cheese is lightly browned, and the sauce is bubbling around the edges.
  • Cool slightly, and getcha some of that!

Notes

Make-Ahead: Prepare the sauce, and layer the ingredients according to the recipe instructions. Then, instead of baking, let the dish cool, cover it with foil, and refrigerate for up to 2 days. To serve, let the mixture come to room temperature. Then, bake as normal. 
Store: Once cool, you can cover the dish with foil, or transfer the leftovers to an airtight container. If you love yourself, portion them out in meal prep containers, and add protein for quick meals throughout the week. They’ll stay fresh in the fridge for up to 4 days. 
 

Nutrition

Serving: 1serving (200 grams)Calories: 263kcalCarbohydrates: 32gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 32mgSodium: 619mgPotassium: 747mgFiber: 4gSugar: 4gVitamin A: 432IUVitamin C: 31mgCalcium: 223mgIron: 1mg
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