Scalloped Potatoes Recipe
This scalloped potatoes recipe combines thinly sliced potatoes, rich creamy sauce, and melted cheese, creating a decadent side dish that pairs perfectly with any meal. It's an easy-to-make, crowd-pleasing favorite perfect for holidays or weeknight dinners.
Ingredients
4 large Yukon Gold potatoes (or red potatoes)
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 tablespoon flour all-purpose
- 2 cloves garlic minced
- 1 small onion finely chopped
- 2 cups sharp cheddar cheese grated
- 1 cup Gruyère cheese grated
Salt and pepper to taste
- 1 teaspoon dried thyme optional
- 1/4 teaspoon nutmeg optional
- Fresh parsley for garnish optional
Instructions
Step 1: Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish.
Step 2: Slice the potatoes thinly, about 1/8 inch thick. If possible, use a mandolin slicer to ensure uniform thickness.
Step 3: In a large saucepan, melt the butter over medium heat. Add the garlic and onion, and sauté until softened and fragrant, about 2-3 minutes.
Step 4: Add the flour to the pan and whisk constantly for 1-2 minutes to create a roux. Slowly whisk in the heavy cream and milk, stirring until smooth. Bring to a gentle simmer and cook for another 3-4 minutes, until the sauce begins to thicken.
Step 5: Stir in the cheeses, salt, pepper, thyme, and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is creamy.
Step 6: Layer the sliced potatoes in the prepared baking dish. Pour the creamy sauce over the potatoes, making sure they’re well-coated. Continue layering, ending with a final layer of sauce.
Step 7: Cover the dish with aluminum foil and bake for 1 hour. After 1 hour, remove the foil and bake for an additional 20-30 minutes until the top is golden and bubbly.
Step 8: Remove the dish from the oven and let it rest for 10-15 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Storage: Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, cover the dish with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Variations: Add crispy bacon bits for extra flavor, or experiment with different cheeses like mozzarella or fontina for a different taste.
- For extra creaminess: You can replace part of the milk with sour cream or add a dollop to the