Classic Scalloped Potatoes are the ultimate comfort food, perfect for any occasion. This dish layers tender potatoes with a creamy, cheesy sauce, making it a crowd-pleaser that’s both easy and satisfying to whip up.
Russet potatoes are ideal for this dish due to their starchy texture, which helps thicken the sauce. Butter provides richness and flavor, while all-purpose flour is used to create a roux, thickening the cream sauce. Whole milk and heavy cream combine to form the base of the sauce, offering a perfect balance of creaminess. A hint of garlic adds depth, and Gruyère cheese melts beautifully, adding a nutty taste. Seasoning with salt, black pepper, and nutmeg enhances the overall flavor profile.
Scalloped potatoes make a wonderful accompaniment to roasted meats such as chicken or beef. For a vegetarian option, pair them with a hearty salad or sautéed greens. A glass of crisp white wine or light red complements the richness of the dish beautifully.
Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish to prevent sticking. In a saucepan over medium heat, melt the butter and add the minced garlic, sautéing it for about a minute until it's fragrant. This quick step releases the garlic's aromatic oils without burning it.
Next, stir in the flour, cooking for another minute to form a roux. The roux acts as a thickening agent for the sauce. Gradually whisk in the milk and heavy cream, bringing the mixture to a gentle simmer. Keep stirring constantly until it's nicely thickened, which takes about 5 minutes.
Season the sauce with salt, black pepper, and nutmeg, stirring well to combine. The nutmeg adds a subtle warmth and complexity to the dish. Now, layer half of the sliced potatoes in your prepared baking dish. Pour half of the cream sauce over them, ensuring even coverage.
Sprinkle half of the Gruyère cheese over the sauce. Repeat these layers with the remaining potatoes, sauce, and cheese. Cover the dish with foil and bake for 45 minutes. This allows the potatoes to cook through without the cheese burning.
After 45 minutes, remove the foil and bake for an additional 25–30 minutes. The potatoes should be tender, and the top should be golden brown. Let it cool for a few minutes before serving, allowing the sauce to thicken slightly.