Scalloped Potatoes Recipe
Layers of tender potatoes baked in a creamy, garlic-infused sauce with melty Gruyère cheese. This classic comfort dish is perfect for holidays or cozy dinners.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and sliced ⅛-inch thick
- 1 cup heavy cream adds richness and prevents curdling
- 1 cup whole milk balances the cream’s thickness
- 1 ½ cups shredded Gruyère or sharp cheddar cheese divided for layering
- 3 garlic cloves minced, for aromatic depth
- 2 tbsp fresh thyme leaves or 1 tsp dried thyme
- 4 tbsp unsalted butter for roux and greasing the dish
- 3 tbsp all-purpose flour thickens the sauce
- ¼ tsp nutmeg optional, for warmth
- 1 tsp salt + ½ tsp black pepper to taste
Instructions
- Preheat Oven & Prep Dish: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tbsp butter.
- Make the Roux: Melt 3 tbsp butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes until golden.
- Prepare Sauce: Gradually whisk in milk and cream until smooth. Stir in garlic, thyme, nutmeg, salt, and pepper. Simmer 3–5 minutes until thickened.
- Layer Potatoes & Sauce: Arrange half the potatoes in the dish. Pour half the sauce over them and sprinkle ½ cup cheese. Repeat layers, ending with cheese on top.
- Bake: Cover with foil; bake 45 minutes. Uncover and bake 20–25 minutes until golden and bubbly.
- Rest: Let stand 15 minutes before serving for cleaner slices.
Notes
Use a mandoline for even potato slices.
Substitute Gruyère with Gouda or Fontina for a milder flavor.
For a crispier top, broil for 2–3 minutes after baking.
Leftovers keep in the fridge for up to 4 days. Reheat in the oven, not the microwave.