Easy Scalloped Potatoes
Easy homemade scalloped potatoes recipe with creamy sauce, tender potatoes, and crispy topping. Simple ingredients, elegant comfort food side dish.
Ingredients
- 2 pounds russet potatoes, peeled and sliced thin
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cup plain Greek yogurt
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 0.75 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh thyme leaves, chopped
- 0.5 cup panko breadcrumbs
- 2 tablespoons melted butter, for topping
Instructions
- 1
Preheat your oven to 375°F and lightly butter a 9x13-inch baking dish.
- 2
Melt 3 tablespoons of butter in a large saucepan over medium heat, then add the diced onion and sauté until translucent and softened, about 4 minutes.
- 3
Stir in the minced garlic and cook until fragrant, approximately 1 minute, stirring constantly.
- 4
Sprinkle the flour over the onion and garlic mixture, then whisk continuously for 2 minutes to create a light roux.
- 5
Gradually pour in the whole milk while whisking to prevent lumps, then remove from heat and fold in the Greek yogurt until fully combined.
- 6
Whisk in the Dijon mustard, salt, black pepper, nutmeg, and fresh thyme until the sauce is smooth and well-seasoned.
- 7
Stir the shredded cheddar cheese into the sauce in two additions until completely melted and incorporated.
- 8
Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping the slices.
- 9
Pour half of the creamy sauce evenly over the potato layer, spreading it gently across the surface.
- 10
Arrange the remaining potato slices in a second layer over the sauce.
- 11
Pour the remaining sauce over the top layer of potatoes, ensuring all slices are coated.
- 12
Toss the panko breadcrumbs with the melted butter in a small bowl, then scatter this mixture evenly across the top of the dish.
- 13
Bake uncovered for 50-60 minutes, until the potatoes are fork-tender and the breadcrumb topping is golden brown.
- 14
Allow the dish to rest for 5 minutes straight from the oven before serving, which helps it set properly.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| heavy cream | Greek yogurt mixed with milk | Reduces saturated fat and calories while adding protein and probiotics for gut health |
| sharp cheddar cheese | gruyère cheese or reduced-fat sharp cheddar | Gruyère has more complex flavor so you use less; reduced-fat options cut saturated fat |
| all-purpose flour | cornstarch or whole wheat flour | Cornstarch is neutral and gluten-free; whole wheat adds fiber and nutrients for blood sugar stability |
| panko breadcrumbs | crushed whole grain crackers or rolled oats with herbs | Increases fiber content and provides more stable blood sugar impact |
| butter for topping | extra virgin olive oil | Provides anti-inflammatory monounsaturated fats instead of saturated fat |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 340 |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 52mg |
| Sodium | 480mg |
| Carbohydrates | 38g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 16g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
