Description
Creamy scalloped potatoes dance with rich, golden layers of tender potato slices nestled between delicate cheese and herb-infused cream. Comfort meets elegance in this classic side dish that will make guests swoon and hunger for seconds.
Ingredients
Scale
Potatoes:
- 2 pounds (907 grams) Yukon Gold or Russet potatoes, peeled and thinly sliced
Dairy and Cheese:
- 3 tablespoons (45 milliliters) unsalted butter
- 2 cups (473 milliliters) whole milk, warmed
- 1 cup (237 milliliters) heavy cream, warmed
- 1 cup (100 grams) shredded Gruyere or sharp cheddar cheese
Seasonings and Extras:
- 3 tablespoons (23 grams) all-purpose flour
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1.5 teaspoons (7.5 grams) salt
- 0.5 teaspoon (2.5 grams) black pepper
- 0.5 teaspoon (1 gram) dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the oven by heating to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.
- Create a roux by melting butter in a saucepan, then whisk in flour continuously for one minute to develop a smooth base.
- Slowly incorporate warm milk and cream into the roux, stirring consistently until the mixture thickens and becomes velvety, approximately 5-7 minutes.
- Enhance the sauce with minced garlic, diced onions, aromatic thyme, salt, and pepper. Remove from heat once seasonings are fully integrated.
- Arrange the first layer of thinly sliced potatoes across the bottom of the prepared baking dish, ensuring even coverage.
- Drizzle half of the creamy sauce over the potato layer, allowing it to seep between the slices. Sprinkle optional cheese for added richness.
- Construct a second layer by repeating the potato and sauce process, ensuring the top is completely covered with the remaining sauce.
- Shield the dish with aluminum foil and bake for 40 minutes, allowing potatoes to become tender.
- Uncover the dish and continue baking for an additional 25-30 minutes until the surface turns golden brown and develops a crispy, bubbling texture.
- Allow the scalloped potatoes to rest for 10-15 minutes, which helps the sauce set and makes serving easier. Garnish with freshly chopped parsley before presenting.
Notes
- Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
- Soak potato slices in cold water before layering to remove excess starch and prevent browning.
- Use a mandoline slicer for precise, thin potato cuts that create a more elegant and professional presentation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 50 mg