The Best Scalloped Potatoes

  4.5 – 185 reviews  • Side Dish
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

  1. 2 tablespoons unsalted butter, plus more for the baking dish
  2. 4 medium russet potatoes (about 2 pounds)
  3. 1 1/2 cups heavy cream
  4. 1/2 cup whole milk
  5. 2 cloves garlic, minced
  6. 1/2 teaspoon fresh thyme leaves
  7. Kosher salt and freshly ground black pepper
  8. Pinch freshly grated nutmeg
  9. 1 cup shredded Gruyere (about 4 ounces)
  10. 1/2 cup finely grated Parmesan (about 1 1/2 ounces)

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
  2. Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
  3. 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.
  4. 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

Lisa Bentley
Au Gratin is with cheese. Scalloped has no cheese. I will gladly proof read your posts.
Catherine Williams
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.
Paul Byrd
I’m stumped. I always have been taught that au gratin potatoes have cheese and scalloped don’t.
David Mccann
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.
Jeffrey Davis
Everyone loved it including the picky children. The cheeses gave it a marvelous Italian taste.
Daniel Horton
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.
Kyle Johnson
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.
Margaret Erickson
You o
Mo
Bonnie Reed
Delicious. Didn’t have Gruyère. Used cheddar and Colby. Added sautéed onions and different herbs.
Definitely making again.
Mandy Everett
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 )

 

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