Go Back
scalloped potatoes

Scalloped Potatoes

This rich and creamy scalloped potato recipe brings together layers of tender potatoes, infused with roasted garlic, fresh thyme, and rosemary, all smothered in a blend of gouda, parmesan, and cheddar. Thinly sliced onions and crispy bacon add depth of flavor and texture, making this dish a perfect side for family dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lbs gold potatoes thinly sliced
  • 2 tbs flour
  • 3 tbs unsalted butter plus more for greasing the dish
  • 1 bulb roasted garlic see notes
  • 1 1/2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh rosemary
  • 1 tbs bayou city garlic pepper
  • salt to taste
  • 1 small onion thinly sliced
  • 6 strips bacon cooked and crumbled
  • 1 cup shredded gouda cheese divided
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup grated parmesan divided

Equipment

  • baking dish
  • mandoline slicer
  • Medium saucepan
  • whisk
  • Aluminum foil

Method
 

Preheat Oven: 
  1. Preheat your oven to 375°F (190°C). Grease the baking dish with butter and set aside.
Cook Bacon: 
  1. In a skillet over medium heat, cook the bacon until crisp. Remove and set aside on a paper towel to drain. 
Make the Roasted Garlic Béchamel:
  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden and bubbling.
  2. Gradually whisk in the milk and heavy cream, stirring constantly until smooth. Bring to a simmer and cook for about 2 minutes until the sauce thickens.
  3. Stir in the roasted garlic, thyme, rosemary, and season with bayou city seasonings, salt, and pepper add more or less if desired. Remove from heat.
  4. Add Half of each cheese and stir until combined and slightly thickened.
Layer the Potatoes and Onions:
  1. Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with a layer of thinly sliced onions, crumbled bacon, combine all the remaining cheese and add the mixture of parmesan, gouda, and cheddar cheeses over the potatoes.
  2. Pour the béchamel sauce over the first layer, ensuring even coverage. Repeat the layering process with the remaining potatoes, onions, bacon, and cheese, then top with the remaining béchamel sauce.
Bake:
  1. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Rest and Serve:
  1. Let the scalloped potatoes rest for 10 minutes before serving. Garnish with chives, fresh thyme, or rosemary if desired.

Video

Notes

  • Roasting Garlic: To roast garlic, wrap a whole garlic bulb in foil and bake at 400°F for 30-40 minutes until soft and caramelized.
  • Cheese Swaps: Swap gouda or cheddar with gruyère or fontina for a different flavor. Mixing cheeses can also add depth to the dish.
  • Make Ahead: You can prepare the entire dish ahead of time, refrigerate, and bake the next day. If cold from the fridge, add 10-15 minutes to the cooking time.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.