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Scalloped Potatoes Recipe

Scalloped Potatoes

iamwinfred
This Scalloped Potatoes recipe delivers creamy, cheesy layers of tender Yukon Gold potatoes with a golden, bubbly top. The combination of rich heavy cream, nutty Gruyere, and Parmesan cheese creates pure comfort food magic that's surprisingly simple to make.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 420 kcal

Equipment

  • 9x13-inch baking dish
  • Mandoline slicer or sharp knife
  • Large saucepan
  • Whisk
  • Cheese grater
  • Cutting board
  • Measuring cups and spoons
  • Aluminum foil

Ingredients
  

  • 4 pounds Yukon Gold potatoes 1.8kg, washed and peeled
  • 3 cups heavy cream 720ml
  • 2 cups whole milk 480ml
  • 4 cloves garlic minced
  • 3 tablespoons butter plus extra for greasing the dish
  • 3 tablespoons all-purpose flour
  • 2 cups Gruyere cheese shredded, about 200g
  • 1 cup Parmesan cheese grated, about 90g
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg freshly grated preferred
  • 2 tablespoons fresh thyme leaves chopped, plus extra for garnish

Instructions
 

  • Preheat oven to 375°F (190°C) and generously butter a 9x13-inch baking dish. Wash, peel, and prepare all ingredients.
  • Using a mandoline set to 1/8-inch thickness, slice all potatoes. Place in cold water to prevent browning, then pat dry before layering.
  • Melt butter in a saucepan, add garlic and cook 1 minute. Whisk in flour and cook 2 minutes, then gradually add cream and milk. Simmer until thickened, season, and stir in half the cheeses.
  • Layer potatoes, sauce, and cheese in the baking dish, repeating 4-5 times and finishing with sauce and remaining cheese on top.
  • Cover tightly with foil and bake for 45 minutes until potatoes are tender when pierced with a knife.
  • Remove foil and bake uncovered for 25-30 minutes until golden and bubbly. Broil 2-3 minutes if needed for extra browning.
  • Let rest 10-15 minutes before serving so the sauce sets. Garnish with fresh thyme and slice into squares.

Notes

  • Slice potatoes uniformly using a mandoline for even cooking throughout the dish.
  • Pat potatoes completely dry after soaking so the sauce clings to each layer.
  • Use freshly grated nutmeg for the best warm, aromatic flavor in the cream sauce.
  • Simmer the sauce until it coats the back of a spoon to avoid watery scalloped potatoes.
  • Overlap potato slices like shingles to create structure and help layers hold together.
  • Cover tightly during the first bake to trap steam and ensure potatoes cook through.
  • Rest the dish 10-15 minutes before serving for cleaner slices and a set sauce.
  • Make ahead: assemble up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to covered baking time.
  • Storage: refrigerate up to 4 days or freeze up to 2 months. Reheat covered at 350°F for 20-25 minutes.
  • Variations: add crumbled bacon, caramelized onions, sharp cheddar, or swap thyme for rosemary or sage.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 32gProtein: 13gFat: 28gSaturated Fat: 17gCholesterol: 95mgSodium: 680mgFiber: 3gSugar: 4gCalcium: 320mgIron: 2mg
Keyword cheesy potatoes, creamy potato casserole, gruyere potatoes, holiday side dish, scalloped potatoes
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