Ingredients

3 large Russet or Yukon Gold potatoes (about 3 pounds total)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups heavy cream

1 cup whole milk

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch of nutmeg

2 cups shredded Gruyere or sharp cheddar cheese (or a blend)

1/2 cup extra shredded cheese for topping

Instructions

Step 1: Preheat the oven to 375 degrees F. Lightly grease a 9×13 inch baking dish. Peel the potatoes and slice them uniformly thin, about 1/8 inch thick. Using a mandoline slicer is ideal. Do not rinse the sliced potatoes, as leaving the starch helps bind the sauce and prevents weeping.

Step 2: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until a smooth paste (roux) forms. Slowly whisk in the heavy cream and milk until smooth and combined.

Step 3: Bring the mixture to a simmer, stirring constantly. Cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the minced garlic, salt, pepper, and nutmeg.

Step 4: Dip the raw potato slices into the warm sauce and toss gently until fully coated. This ensures each layer thickens properly during baking.

Step 5: Layer one third of the sauced potatoes evenly in the prepared baking dish. Sprinkle with one third of the shredded cheese. Repeat twice more with the remaining potatoes and cheese. Pour any leftover sauce over the top layer.

Step 6: Cover the dish tightly with aluminum foil. Bake for 45 minutes to steam and soften the potatoes fully.

Step 7: Remove the foil and sprinkle the remaining 1/2 cup shredded cheese evenly on top. Bake uncovered for an additional 20 to 25 minutes, until the potatoes are tender and the cheese is bubbly and golden brown. Let rest for 10 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or a drizzle of truffle oil before baking.

Use a mix of Gruyere and sharp cheddar for a balanced cheesy taste.

If you prefer a lighter version, substitute half of the heavy cream with whole milk, but the sauce will be less rich.

Try adding finely chopped fresh herbs like thyme or rosemary between layers for an aromatic twist.

FAQs

Can I use frozen potatoes for scalloped potatoes?

Fresh potatoes are preferred for this recipe because frozen may release too much water, resulting in a watery sauce. If using frozen, make sure to thaw and pat them dry thoroughly before proceeding.

How do I make scalloped potatoes without cheese?

You can omit the cheese and add more seasoning or herbs to the cream sauce for flavor. A combination of garlic, onion powder, and fresh thyme works well to enhance the dish without cheese.