Description
This ultimate cheesy scalloped potatoes recipe features thinly sliced Russet or Yukon Gold potatoes baked in a rich and creamy garlic-infused cheese sauce made with Gruyere or sharp cheddar. The sauce is thickened with a roux to achieve a luscious texture that perfectly binds the layers. Baked until bubbly and golden brown, this comforting casserole is perfect as a hearty side dish for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 3 large Russet or Yukon Gold potatoes (about 3 pounds total)
Sauce
- 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
Cheese
- 2 cups shredded Gruyere or sharp cheddar cheese (or a blend)
- 1/2 cup extra shredded cheese for topping
Instructions
- Prepare the Potatoes. 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 for best results. Important: Do not rinse the sliced potatoes to retain the starch which helps bind the sauce and prevent it from separating.
- Build the Sauce Base. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth paste (roux). Gradually whisk in the heavy cream and whole milk until the mixture is smooth and fully combined.
- Season and Thicken the Sauce. Bring the mixture to a gentle 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, black pepper, and a pinch of nutmeg to flavor the sauce.
- Layer the Casserole. Dip the raw potato slices directly into the warm sauce and toss gently to coat each slice completely. This ensures the potatoes are well enrobed with the thickened sauce and helps with even cooking.
- Assemble the Dish. Spread one third of the sauced potato slices evenly in the prepared baking dish. Sprinkle one third of the shredded cheese over the potatoes. Repeat this layering process two more times until all potatoes and cheese are used, making three layers in total. Pour any remaining sauce over the top layer for extra creaminess.
- Bake Covered. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This step steams the potatoes allowing them to soften evenly.
- Finish Baking Uncovered. Remove the foil and sprinkle the remaining 1/2 cup of shredded cheese evenly over the top. Return the dish to the oven uncovered and bake for another 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the cheese topping is bubbly and golden brown.
- Rest and Serve. Remove the dish from the oven and let it rest for 10 minutes before serving to allow the sauce to thicken further and the flavors to meld.
Notes
- Do not rinse the potatoes after slicing to retain the starch needed for a creamy sauce.
- Use a mandoline slicer for uniform, thin potato slices to ensure even cooking.
- You can substitute Gruyere with sharp cheddar or use a blend of your favorite melting cheeses.
- Letting the dish rest after baking helps the sauce set and makes serving cleaner.
- Make sure to cover the dish tightly with foil in the first baking stage to steam the potatoes properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, cheesy potatoes, creamy potatoes, baked potato casserole, Gruyere cheese, cheddar cheese, comfort food, side dish
