Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.
Level: | Easy |
Total: | 1 hr 10 min |
Active: | 10 min |
Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter, plus more for the baking dish
- 4 medium russet potatoes (about 2 pounds)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 cup shredded Gruyere (about 4 ounces)
- 1/2 cup finely grated Parmesan (about 1 1/2 ounces)
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
- Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
- Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
- Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 448 |
Total Fat | 34 g |
Saturated Fat | 21 g |
Carbohydrates | 24 g |
Dietary Fiber | 2 g |
Sugar | 4 g |
Protein | 13 g |
Cholesterol | 105 mg |
Sodium | 613 mg |
Reviews
Au Gratin is with cheese. Scalloped has no cheese. I will gladly proof read your posts.
This aaa very good! My only “change” was that I used a Dutch oven instead of a saucepan – there is no way all of those potatoes and cream/milk/cheese would have fit into any of my saucepans. The Dutch oven worked great for that, and then I transferred it all to the baking pan as instructed.
I’m stumped. I always have been taught that au gratin potatoes have cheese and scalloped don’t.
Easy and really creamy. I upped the garlic and nutmeg but still wanted a taster sauce. I didn’t use gurre cheese so that probably made the difference. I used cheddar but sharp cheddar would have been better. Topped with cheese and panko. I will definitely make again since it was well received.
Everyone loved it including the picky children. The cheeses gave it a marvelous Italian taste.
Yes, a very good recipe that can be tweaked to your own likes. I used whole milk and 1/4 cup whipping cream. I also sliced 1 large onion thin on the mandolin, suateed it until golden, and layered it throughout the potatoes. Also I used only parmesan cheese layering it as I added the onions. I enjoy the flavors and my family loved this side dish.
My cheese curdled so the presentation wasn’t good but the flavor was very good. Also didn’t need 45 minutes to bake. 30 was enough.
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Delicious. Didn’t have Gruyère. Used cheddar and Colby. Added sautéed onions and different herbs.
Definitely making again.
Definitely making again.
Perfection! This will be my go-to recipe for scalloped potatoes forever now! Grating your cheese fresh is a Must, IMO. Decadent, rich, and ridiculously tasty. You will Not have leftovers! Lol (None that last long anyway )