Best Scalloped Potatoes: Creamy, Cheesy, and Irresistible!

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them as thinly as possible (about 1/8-inch thick). Set aside in a bowl of water to prevent browning.
Step 2: Make the Cream Sauce
In a medium saucepan, melt the butter over medium heat.
Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Stir in the heavy cream, milk, salt, pepper, and thyme (if using). Bring to a simmer, then reduce the heat and cook for 5-7 minutes, allowing the sauce to thicken slightly.
Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until the cheese is melted and the sauce is smooth.
Step 3: Assemble the Scalloped Potatoes
Layer the bottom of the prepared baking dish with a third of the sliced potatoes.
Pour a third of the cream sauce over the potatoes.
Repeat the layers twice more until all the potatoes and sauce are used up.
Top the final layer with the remaining 1/2 cup of cheddar cheese and the grated Parmesan cheese.
Step 4: Bake the Potatoes
Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
Step 5: Serve and Garnish
Remove the scalloped potatoes from the oven and let them cool for 5-10 minutes before serving.
Garnish with chopped fresh parsley for a pop of color and extra flavor.
Serving and Storage Tips