Classic Scalloped Potatoes
Indulge in the timeless comfort of classic scalloped potatoes, featuring layers of tender, thinly sliced russet potatoes bathed in a rich, creamy sauce with a hint of garlic and nutty Gruyère cheese. Perfect for family gatherings and holiday feasts.
Prep time: 15 minutesCook time: 1 hour 15 minutesServes: 6
Ingredients
2 lbs russet potatoes (peeled and thinly sliced)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 clove garlic (minced)
1 cup grated Gruyère cheese
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
2. In a saucepan over medium heat, melt the butter and add the minced garlic, sautéing until fragrant, about 1 minute.
3. Stir in the flour, cooking for another minute to form a roux.
4. Gradually whisk in the milk and heavy cream, bringing the mixture to a gentle simmer while stirring constantly until thickened.
5. Add the salt, black pepper, and nutmeg, stirring well.
6. Layer half of the potatoes in the prepared baking dish, pouring half of the cream sauce over them.
7. Sprinkle half of the Gruyère cheese over the sauce.
8. Repeat the layers with the remaining potatoes, sauce, and cheese.
9. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown.
10. Allow to cool for a few minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual servings in the microwave or in a preheated oven at 350°F until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
