Description
Creamy Scalloped Potatoes loaded with tender potatoes, rich cheese sauce, and baked to perfection. A comforting and crowd-pleasing side dish.
Ingredients
Scale
- 3 pounds (1.4 kg) Yukon Gold potatoes, sliced 1/8-inch thick
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 2 cups (226 g) sharp cheddar cheese, grated
- 1/2 cup (50 g) Parmesan cheese, grated
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter. Wash your potatoes thoroughly, then slice them to 1/8-inch thickness using a mandoline or sharp knife. If not using immediately, place the sliced potatoes in cold water to prevent browning. When ready to use, drain thoroughly and pat dry with paper towels.
- Step 2: Create Your Cream Base In a large saucepan, melt the butter over medium heat. Add the thinly sliced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the mixture and stir continuously for 1-2 minutes to create a roux, which will help thicken your sauce.
- Step 3: Make The Cream Sauce Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Add the salt, pepper, thyme, and nutmeg. Bring the mixture to a gentle simmer, then reduce heat to medium-low. The sauce should be smooth and coating the back of a spoon. If it’s too thick, add a bit more milk; if too thin, simmer a little longer.
- Step 4: Pre-Cook The Potatoes Add the potato slices to the cream mixture, gently stirring to ensure all slices are coated. Simmer for about 10-15 minutes until the potatoes are partially cooked but still firm. The sauce will thicken slightly as the potatoes release their starch.
- Step 5: Layer And Bake Transfer half of the potato-cream mixture to your prepared baking dish, spreading it in an even layer. Sprinkle with half of both cheeses. Add the remaining potato mixture, then top with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and bubbling, and the potatoes are fork-tender.
- Step 6: Rest And Serve Allow your Creamy Scalloped Potatoes to rest for 15-20 minutes before serving. This crucial step allows the sauce to set and thicken properly. Garnish with fresh thyme leaves for a pop of color and added flavor before bringing to the table.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 3g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg