Fried Scalloped Potatoes Recipe

Prep potatoes

Peel the russet potatoes and slice them into 1/8–1/4-inch (3–6 mm) rounds. Rinse the slices under cold water and pat dry with a clean towel to remove excess starch. Reserve in a bowl.

Make quick roux sauce

Mince the garlic and finely dice the onion. In a medium saucepan over medium heat, melt 3 tablespoons butter. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle in 3 tablespoons flour and cook, stirring constantly, 1–2 minutes to remove the raw flour taste.

Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens (about 3–5 minutes). Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme. Taste and adjust seasoning as desired. Remove from heat and stir in 1 cup grated sharp cheddar until melted and incorporated — this creates a cheesy white sauce for the scalloped potatoes.

Preheat pan

Heat a 10–12 inch heavy skillet (cast iron preferred) over medium heat. Add 2 tablespoons olive oil and warm until shimmering.

Layer and fry

Working in batches if necessary so slices lie mostly flat, arrange a single layer of potato slices in the skillet. Spoon about one-quarter to one-third of the cheesy white sauce over the potato layer so slices are lightly coated but not swimming. Cook undisturbed 4–5 minutes until the underside is golden-brown and edges begin to crisp. Use a spatula to flip or shuffle slices to brown the other side, then reduce heat to medium-low. Repeat with remaining potato slices and sauce, stacking layers as the skillet allows; when stacking, spoon a little sauce between layers to promote tenderness. Total frying time will be 12–18 minutes depending on thickness and batching.

If your skillet becomes crowded, transfer browned potato layers to a baking dish and continue frying remaining potato slices in the skillet; then assemble all layers back into the skillet or baking dish for finishing (see next step).

Bake or cover to finish

Once all potato slices have been browned and layered with sauce in the skillet or an ovenproof dish, sprinkle the remaining cheddar evenly on top and dot with 1 tablespoon grated Parmesan. For a crisp top: place the skillet in a preheated 375°F (190°C) oven and bake 12–15 minutes until bubbling and cheese is melted. Alternatively, cover the skillet with a tight-fitting lid and cook over low heat 8–12 minutes until potatoes are tender and sauce is bubbly (this method keeps more of the fried crust intact).

Rest and garnish

Remove from oven or stovetop and let rest 5 minutes to set. Sprinkle with 1 tablespoon chopped fresh parsley if using. Serve warm, cutting into wedges or spooning portions—each serving will have a mix of crispy fried edges and tender, cheesy interior.