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
Course: Side DishDifficulty: Easy10
servings25
minutes1
hour20
minutesThin 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, 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.
Classic Scalloped Potatoes at a glance
- Prep time: 25 minutes
- Cooking time: 1 hour 20 minutes
- Servings: 10 servings
- Ingredients: 12, led by russet or Yukon Gold potatoes, butter, garlic cloves, flour
Tips for Classic Scalloped Potatoes
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.
Classic Scalloped Potatoes FAQ
How long does Classic Scalloped Potatoes take?
Classic Scalloped Potatoes takes 1 hour 20 minutes of cooking after 25 minutes of prep.
How many people does Classic Scalloped Potatoes serve?
This recipe makes 10 servings.
What do I need to make Classic Scalloped Potatoes?
12 ingredients, led by russet or Yukon Gold potatoes, butter, garlic cloves, flour. Amounts are in the recipe card above.
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