Description
Best Scalloped Potatoes is a classic, ultra-comforting side dish featuring paper-thin layers of starchy potatoes baked in a velvety garlic-infused cream sauce and topped with rich, melted sharp cheddar and Gruyère cheeses.
Ingredients
Base Ingredients:
2.5 lbs (about 4 large) Russet or Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
2 cups heavy cream
1 cup whole milk
3 tablespoons unsalted butter (plus extra for greasing dish)
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon freshly grated nutmeg
Cheese Selection:
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated (optional, for topping)
Optional Enhancements:
2 cloves garlic, minced
1 medium yellow onion, finely sliced or chopped
1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
½ cup cooked bacon or pancetta, crumbled
Garnish:
Fresh parsley or chives, chopped
Instructions
Prep Equipment & Oven: Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
Prep Ingredients: Slice peeled potatoes evenly to 1/8-inch thickness. Finely chop/slice onion and mince garlic.
Make Cream Mixture: In a bowl, whisk together heavy cream, milk, flour, salt, black pepper, nutmeg, and minced garlic (if using).
Layer the Dish:
Arrange a layer of potato slices on the bottom of the dish.
Sprinkle with some chopped onion, thyme, and a portion of shredded cheddar and Gruyère cheeses.
Repeat layers until all potatoes, onions, and cheeses are used, ending with a generous cheese layer on top.
Pour Cream: Carefully pour the cream mixture evenly over the layered potatoes, letting it seep down through all layers.
Bake: Cover dish with aluminum foil and bake for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes, or until top is golden brown and bubbling, and potatoes are fork-tender.
Rest & Serve: Remove from oven and let rest for 10 to 15 minutes before serving to allow layers to set. Garnish with chopped fresh parsley or chives.
Notes
Make Ahead: Assemble dish ahead, cover, and refrigerate. Bring to room temperature before baking, or add 10–15 minutes to baking time.
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Freezing: Portion into freezer-safe containers and freeze for up to 2–3 months. Thaw in fridge overnight before reheating.
Reheating: Reheat in oven or microwave to 165°F (74°C). Add a splash of milk or broth if potatoes seem dry.
Dietary Adaptations: Swap heavy cream with cashew cream or coconut milk for a dairy-free version, or replace half the potatoes with sliced cauliflower for a lower-carb option.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American / French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 90 mg
Keywords: Scalloped Potatoes, Potato Gratin, Cheesy Potatoes, Holiday Side Dish, Comfort Food