Ingredients
Scale
- 4 pounds of Potatoes (Yukon Gold or red potatoes)
- 4 tablespoons of Unsalted butter (for sauce)
- 4 tablespoons of All-purpose flour
- 2 cups of Whole milk
- 1 cup of Heavy cream
- 2 cloves of Garlic (finely minced)
- 1/2 teaspoon of Nutmeg (freshly grated)
- 1 teaspoon of Salt (for sauce)
- 1/2 teaspoon of Black pepper (for sauce)
- 1 cup of Gruyère cheese (shredded for sauce)
- 1 cup of Sharp cheddar cheese (shredded for sauce)
- Another 1/2 cup of Gruyère cheese (shredded for topping)
- Another 1/2 cup of Sharp cheddar cheese (shredded for topping)
- Salt (for layering)
- Black pepper (for layering)
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish. Peel your potatoes and slice them uniformly thin, about 1/8 to 1/16 inch thick (a mandoline slicer is recommended). Place the slices in a bowl of cold water to prevent browning.
- In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 4 tablespoons of all-purpose flour to create a roux. Cook for about 1-2 minutes, stirring constantly, until it forms a pale, nutty-smelling paste. Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream, a little at a time, until no lumps form. Continue whisking until the sauce begins to thicken and bubble gently, about 5-7 minutes. It should be smooth and coat the back of a spoon. Reduce the heat to low, then stir in two finely minced garlic cloves, 1/2 teaspoon of freshly grated nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove the pan from the heat and stir in 1 cup of shredded Gruyère cheese and 1 cup of shredded sharp cheddar cheese until completely melted and smooth.
- Drain the potato slices thoroughly and pat them dry with a clean kitchen towel. Spread a thin layer of the cheesy cream sauce on the bottom of your prepared baking dish. Arrange a single layer of potato slices, slightly overlapping, over the sauce. Season lightly with salt and pepper. Pour about a third of the remaining sauce evenly over the potatoes. Repeat these layers—potatoes, seasoning, sauce—two more times, finishing with a generous layer of sauce on top. You should have three distinct potato layers.
- Cover the baking dish tightly with aluminum foil. Bake for 60 minutes in the preheated oven. This initial covered bake allows the potatoes to steam and become perfectly tender without drying out.
- After 60 minutes, remove the foil. Sprinkle the remaining 1/2 cup of Gruyère and 1/2 cup of sharp cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 20-30 minutes, or until the top is gloriously golden brown, bubbly, and the potatoes are incredibly tender when pierced with a fork. To test for doneness, stick a knife deeply into the center; if it glides through easily, you’re good to go!
- Let it rest for at least 15-20 minutes before serving. This resting period allows the sauce to set slightly, preventing it from being too runny and making for easier, cleaner servings. Avoid cutting into it too quickly, as tempting as it may be!
Notes
Indulge in the ultimate comfort food with our Scalloped Potatoes recipe! Tender potato slices are slow-cooked in a rich, velvety cheese sauce, culminating in a golden-brown, bubbly top that’s impossible to resist. Perfect for holidays or cozy suppers, this creamy, dreamy masterpiece is designed to steal the show at any meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Cuisine: American