Classic Scalloped Potatoes

🕒 Prep: 15 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 6
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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.

Ingredients for Classic Scalloped Potatoes

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.

Tips & Tricks

  • For even cooking, slice the potatoes as uniformly thin as possible, ideally using a mandoline.
  • Let the dish cool for a few minutes after baking; this makes serving easier and enhances the flavors.
  • If the top browns too quickly, cover it loosely with foil and continue baking.

Serving Suggestions

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.

Frequently Asked Questions

Can I use a different type of cheese?
Yes, while Gruyère is recommended for its flavor and melting properties, you can substitute with cheddar or a blend of cheeses if preferred.
Can I prepare this dish in advance?
Absolutely! It can be assembled a day ahead and baked just before serving. Alternatively, bake it fully and reheat it gently in the oven.
What if I don't have heavy cream?
You can substitute with half-and-half or use additional whole milk, though the sauce will be less rich.

Classic Scalloped Potatoes Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Rich and creamy with a perfect blend of cheese and spices.
  • Simple ingredients you likely already have at home.
  • A versatile side dish that pairs well with many main courses.
  • Easy to make ahead and reheat for stress-free entertaining.

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

Step-by-step 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.

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