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Close-up of a dish of scalloped potatoes in a white baking dish. These scalloped potatoes are sliced thinly, baked to a golden-brown, and garnished with black pepper and thyme sprigs. The texture is creamy and bubbly.
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Scalloped Potatoes Recipe

Try our lighter version of scalloped potatoes with a rich, nutty flavor. Perfect for holiday dinners or any occasion.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 8 servings
Calories: 381kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup chopped leeks white and pale green parts, thinly sliced
  • 2 garlic cloves minced or pressed
  • 3 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 pounds Yukon Gold potatoes or baking potatoes, thinly sliced and peeled if desired
  • 1 ½ cups shredded Gruyère cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 teaspoons thyme leaves
  • 3 cups milk I prefer whole or 2%

Instructions

  • Preheat the oven to 350°F and generously butter a 9-by-13-inch baking dish.
  • In a large skillet, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, about 5 minutes. Add garlic and continue cooking until tender, about 2 minutes more. Sprinkle in flour and saute for an additional 1 minute. Whisk in the milk and 1 teaspoon of the thyme leaves. Continue cooking for another 1-2 minutes or until the sauce begins to simmer and thicken. Remove from the heat.
  • Peel the potatoes if desired and thinly slice them into rounds. Spread one-third of the potatoes in an even layer in the prepared baking dish and season with one-third of the salt and pepper mixture. Top with one-third of the Gruyère and cheddar cheese. Repeat until you have 3 layers. Finish with the remaining potatoes and cheese, season with the remaining salt and pepper.
  • Pour the milk mixture evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.
  • Bake for 1 hour. Remove foil; continue baking until the potatoes are tender, coated with a creamy sauce and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve hot. Garnish with remaining thyme leaves.

Notes

  1. Variation: For a classic version of scalloped potatoes, omit the leeks and substitute 1/4 cup minced onions. Substitute Gruyère cheese for 2 cups sharp cheddar cheese.

Nutrition

Calories: 381kcal | Carbohydrates: 48g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 858mg | Potassium: 1164mg | Fiber: 5g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 47mg | Calcium: 460mg | Iron: 2mg