If you're looking to elevate your potato game, these Heirloom Baked Scalloped Potatoes are just the ticket. This decadent, cheesy dish is a classic comfort food with a rich history, perfect for cozy family dinners or festive gatherings.
Russet potatoes: These starchy potatoes are perfect for baking, as they soak up the creamy sauce beautifully. Their high starch content helps create that tender, melt-in-your-mouth texture.
Heavy cream and whole milk: This combination ensures a rich and indulgent sauce that clings to the potatoes without being overly heavy.
Unsalted butter: Used to make the roux, it adds a buttery flavor that forms the base of the sauce.
All-purpose flour: Combined with butter to thicken the sauce, creating a smooth consistency.
Sharp cheddar cheese: Provides a tangy, bold flavor that stands out in the sauce.
Gruyère cheese: Adds a nutty, slightly sweet taste and melts beautifully, complementing the cheddar.
Garlic: Infuses the sauce with a subtle aroma and enhances the overall flavor.
Salt, black pepper, and nutmeg: Seasonings that bring depth and balance to the dish.
Fresh parsley: A fresh garnish that adds a pop of color and a hint of freshness.
These scalloped potatoes are delightful alongside a roasted chicken or a juicy beef roast. A crisp green salad with a tangy vinaigrette complements the richness of the dish perfectly.
First, preheat your oven to 350°F (175°C), ensuring it's ready once everything is assembled. Grease a 9x13 inch baking dish with a bit of butter to prevent sticking.
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add the minced garlic and sauté for about a minute until it becomes fragrant — keep an eye out to avoid burning it.
Stir in the flour, creating a roux. Cook this mixture for about 2 minutes, stirring continuously until it forms a smooth paste. Gradually whisk in the whole milk and heavy cream, ensuring no lumps form.
Season this sauce with salt, pepper, and a pinch of nutmeg, stirring constantly until the sauce thickens to a creamy consistency. Once thickened, remove it from the heat.
Now, stir in the shredded cheddar and gruyère cheeses. Mix until the cheeses melt completely into the sauce, creating an irresistibly smooth cheese sauce.
Layer half of the thinly sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Add the remaining potatoes on top, followed by the rest of the cheese sauce.
Cover the dish with foil and bake in the preheated oven for 45 minutes. This helps the potatoes to cook through evenly. Afterward, remove the foil and bake for an additional 30 minutes, allowing the top to become golden and bubbly.
Once baked, let the dish cool for 10 minutes before serving. Garnish with freshly chopped parsley for a touch of color and freshness.
Share