# Classic Scalloped Potatoes

Thin potato slices baked under a garlic cream sauce and Gruyere until tender and golden. Rich, creamy and made for a crowd.

 

 

 ![Classic Scalloped Potatoes](https://irenpins.com/wp-content/uploads/2026/11/ire-251-classic-scalloped-potatoes-bbd7846e.webp)  

 [Print](#wpzoom-recipe-card-classic-scalloped-potatoes) 

  

 

 

 

## Classic Scalloped Potatoes

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Side DishDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

1

hour 

20

minutes

Thin potato slices baked under a garlic cream sauce and Gruyere until tender and golden. Rich, creamy and made for a crowd.

### Ingredients

- 3 lb russet or Yukon Gold potatoes, peeled
- 2 tablespoons butter, plus more for the dish
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded Gruyere cheese
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh chives

### Directions

- Heat the oven to 375°F and butter a 9×13-inch baking dish.
- Slice the potatoes 1/8 inch thick with a [mandoline slicer](/go/amazon/?p=B0B72DL8KL), or a sharp knife, and keep the slices in cold water so they do not darken.
- Melt the butter in a saucepan over medium heat and cook the garlic 30 seconds.
- Whisk in the flour and cook 1 minute, then pour in the cream and milk slowly.
- Add the salt, pepper, nutmeg and thyme and simmer 3 minutes, until the sauce thickens slightly.
- Drain and pat the potatoes dry and layer a third in the dish.
- Pour over a third of the sauce and sprinkle with a third of the cheese, then repeat twice.
- Cover with foil and bake 45 minutes, until a knife slides through the center.
- Remove the foil and bake 25 to 30 minutes more, until the top is golden and bubbling.
- Let the dish rest 15 minutes so the sauce sets, then scatter the chives on top.

 

### Notes

 

Russets give a softer texture and Yukon Golds hold their shape. Assemble the dish a day ahead and keep it covered in the fridge, adding 10 minutes to the bake. Leftovers keep 3 days and reheat at 350°F. Do not freeze it, since the cream can split.

 

  

## Why cover with foil

 

Foil lets the potatoes steam until tender. Removing it browns the top. Thin slices cook evenly. The layers of cream, cheese and potato bake into a dish that holds a clean slice. That is the reason the rest time on the card matters so much.

 

A mandoline gives the thin, even slices that cook through. Cut by hand, and you may get thicker ones that stay firm.

 

## Classic Scalloped Potatoes swaps

 

Cheddar can replace some of the Gruyere. Half-and-half lightens the sauce. Do not use waxy potatoes sliced thick, since they stay firm.

 

Scalloped potatoes are rich, so serve them with a plain green vegetable. Steamed green beans work well.

 

## What to serve

 

Ham, roast beef or a holiday dinner.

 

Gruyere melts into a smooth, nutty layer. Shred it yourself. Let the dish rest, because it sets as it cools.

 

## A common mistake

 

Skipping the rest. The sauce needs time to set, so wait 15 minutes.

 

A common mistake is cutting the slices of different thickness. Thin ones turn to mush while thick ones stay firm.