Description
Create the ultimate rich and creamy cheesy scalloped potatoes. This recipe delivers tender potatoes swimming in a velvety, savory sauce, topped with a golden, bubbly crust. It is the perfect comfort side dish for any special gathering or family dinner.
Ingredients
Scale
- 5 large Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish generously.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to create a roux. Do not let it brown.
- Gradually whisk in the warm milk until the mixture is smooth. Continue whisking until the sauce begins to thicken, about 5 to 7 minutes.
- Stir in the heavy cream, salt, pepper, and nutmeg. Remove from heat.
- Stir in 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese into the sauce until melted and smooth.
- Arrange half of the sliced potatoes in a single, even layer in the prepared baking dish.
- Pour half of the cheese sauce evenly over the potatoes.
- Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer of potatoes, making sure the top slices are mostly covered.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for another 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Let the scalloped potatoes rest for 10 minutes before serving.
Notes
- Use a mandoline slicer for uniform potato slices; this helps them cook evenly.
- Warming the milk slightly before adding it to the roux prevents lumps in your sauce.
- For a richer flavor, substitute half of the milk with half-and-half.
- If the top begins to brown too quickly before the potatoes are tender, loosely cover it with foil for the remainder of the baking time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American/French Inspired
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg