Creamy Scalloped Potatoes
This timeless side dish offers a comforting embrace of rich, cheesy goodness that pairs beautifully with almost any main course. Whether you're preparing a special family dinner or contributing to a potluck gathering, this foolproof recipe guarantees creamy, layered perfection every time.
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Servings: 8 servings
Calories: 385kcal
Equipment
- 9x13 inch Baking Dish
- Large saucepan
- Whisk
- Mandoline Slicer (optional)
Ingredients
Main Ingredients
- 3 pounds russet potatoes about 6-7 medium potatoes, peeled and sliced 1/8-inch thick
- 1 medium yellow onion thinly sliced
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly grated (about 8 ounces)
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground nutmeg
- 2 teaspoons salt
- 1 teaspoon black pepper
Optional Ingredients
- 1 1/2 cups ham diced (for traditional scalloped potatoes and ham variation)
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish generously. Arrange your sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.
- In a large saucepan over medium heat, melt the butter until it begins to foam (about 45 seconds). Add the sliced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the butter-onion mixture, whisking constantly for 2-3 minutes to cook out the raw flour taste. This golden roux creates the thickening foundation for your creamy sauce.
- Gradually add the milk and cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, reducing heat if necessary. Continue cooking for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in 1 1/2 cups of the cheese until melted. Season with thyme, nutmeg, salt, and pepper.
- Drain the potato slices and pat them dry. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping them. Pour one-third of the cheese sauce over the potatoes. If using ham, sprinkle half now.
- Repeat with another layer of potatoes, sauce, and remaining ham, finishing with a final layer of potatoes and sauce.
- Sprinkle the remaining 1/2 cup cheese over the top layer. Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and bubbly. Insert a knife to ensure the potatoes are tender.
- Allow to rest for 15 minutes before serving to let the layers set.
Notes
- For the best result, slice potatoes to a uniform thickness of 1/8 inch.
- Freshly grated cheese melts much better than pre-shredded.
- Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Store leftovers in an airtight container for up to 4 days.
- For a lighter version, replace half the cream with chicken or vegetable stock.
- Yukon Gold potatoes can be substituted for a buttery flavor and creamier texture.
- Freshly grated cheese melts much better than pre-shredded.
- Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Store leftovers in an airtight container for up to 4 days.
- For a lighter version, replace half the cream with chicken or vegetable stock.
- Yukon Gold potatoes can be substituted for a buttery flavor and creamier texture.
Nutrition
Calories: 385kcal | Carbohydrates: 31g | Protein: 12g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 720mg | Fiber: 2g | Sugar: 3g
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