Traditional Creamy Scalloped Potatoes

🕒 Prep: 20 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 8
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When you're in the mood for pure comfort food, nothing beats a classic dish of traditional creamy scalloped potatoes. This recipe brings together rich cheeses and the warmth of freshly baked potatoes, perfect for any cozy dinner or festive occasion.

Ingredients for Traditional Creamy Scalloped Potatoes

Russet potatoes are the star here; they hold their shape well and soak up the cheesy sauce beautifully. Heavy cream and whole milk create that luscious, creamy texture we all love. Butter adds richness, while freshly minced garlic provides a gentle aromatic touch. A combination of sharp cheddar cheese and Gruyère cheese offers a blend of sharpness and nuttiness, enhancing the overall flavor. Salt, black pepper, and a dash of ground nutmeg give depth and seasoning. Finally, a sprinkle of fresh thyme adds a hint of earthiness that ties everything together.

Tips & Tricks

  • Slice the potatoes as evenly as possible for uniform cooking.
  • Let the cheese sauce cool slightly before pouring over the potatoes to help it thicken a bit.
  • Use a mandoline for quick and even potato slices.
  • If you like a crustier top, broil the dish for a minute or two at the end.

Serving Suggestions

This dish pairs wonderfully with roasted meats like beef tenderloin or glazed ham. For a lighter option, serve it alongside a fresh green salad with a vinaigrette to cut through the richness. It also makes a great side for a holiday spread.

Frequently Asked Questions

Can I make scalloped potatoes ahead of time?
Yes, you can prepare and assemble the dish a day in advance. Just cover and refrigerate before baking, then bake as directed when you're ready to serve.
What can I use instead of Gruyère cheese?
If you don't have Gruyère, you can use Swiss cheese as a substitute. It has a similar nutty flavor.
How do I store leftovers?
Store leftover scalloped potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Traditional Creamy Scalloped Potatoes Recipe Walkthrough

Start by preheating your oven to 350°F. Grab a 9x13 inch baking dish and grease it lightly to prevent sticking. This will make serving much easier later on. Set the dish aside for now.

Next, combine your heavy cream, whole milk, butter, and minced garlic in a saucepan over medium heat. Stir occasionally until the butter melts completely, infusing the liquid with that lovely garlic aroma.

Once the butter has melted, gradually whisk in the sharp cheddar and Gruyère cheese. Keep stirring until you have a smooth, creamy sauce. Season it with salt, black pepper, and a pinch of nutmeg for a subtle spice kick.

Now, take half of your sliced russet potatoes and arrange them in an even layer at the bottom of your greased baking dish. Pour half of your cheese sauce over these potatoes, making sure they are well-coated. Sprinkle half of your fresh thyme over the top.

Repeat the process with the remaining potatoes, cheese sauce, and thyme. Cover the dish with foil to trap in moisture and bake for 45 minutes. Then, remove the foil to let the top get that golden, bubbly finish, baking for another 25-30 minutes.

Once out of the oven, let the dish cool for about 10 minutes before serving. This cooling time helps the sauce set slightly, making it easier to serve.

Why You'll Love This Recipe

  • Rich, creamy layers of cheese and potatoes.
  • Perfect balance of flavors with a hint of nutmeg and thyme.
  • Simple yet elegant dish that impresses every time.
  • Great make-ahead option for busy weeknights or gatherings.

Ingredients

3 lbs russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
3 tbsp unsalted butter
2 cloves garlic, minced
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 tbsp fresh thyme, chopped

Step-by-step Instructions

1. Preheat your oven to 350°F and grease a 9x13 inch baking dish.
2. In a saucepan, combine heavy cream, milk, butter, and garlic over medium heat; stir until butter is melted.
3. Gradually whisk in cheddar and Gruyère cheese until smooth, then season with salt, pepper, and nutmeg.
4. Layer half of the potatoes in the prepared dish, pour half the cheese sauce over them, and sprinkle half the thyme.
5. Repeat with remaining potatoes, cheese sauce, and thyme.
6. Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 25-30 minutes until golden and bubbly.
7. Let cool for 10 minutes before serving.

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