Grandma's Scalloped Potatoes

This creamy, layered potato masterpiece brings back memories of Sunday dinners and holiday gatherings. Unlike many contemporary recipes that prioritize speed and convenience, this old-fashioned scalloped potatoes recipe embraces slow cooking and simple ingredients to create something truly magnificent.

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Course: Side Dish

Cuisine: American

Keyword: Scalloped Potatoes, Potato Casserole, Comfort Food, Holiday Side Dish

Prep Time: 25

Cook Time: 1 15

Resting Time: 15

Total Time: 1 40

Servings: servings

Calories: 385kcal

Equipment

9x13 inch Baking Dish
Mandoline slicer or sharp knife
Medium Saucepan
Whisk

Ingredients

Main Ingredients

3 pounds russet potatoes peeled and thinly sliced (about 1/8 inch thick)
1 medium onion thinly sliced
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cloves garlic minced
1 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
2 cups sharp cheddar cheese freshly grated
salt and freshly ground black pepper to taste
2 tablespoons fresh parsley chopped, for garnish

Instructions

Preheat your oven to 350°F (175°C). Wash the potatoes thoroughly, then peel them completely.
Using a mandoline slicer or a sharp knife, cut the potatoes into thin, uniform slices about 1/8-inch thick. Place the sliced potatoes in cold water to prevent browning while you prepare the other components.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
Sprinkle the flour over the melted butter and whisk continuously for 2 minutes to cook out the raw flour taste.
Gradually add the milk and cream, whisking constantly to prevent lumps. Continue cooking for 5-7 minutes until the mixture bubbles gently and thickens enough to coat the back of a spoon.
Remove from heat and stir in the dried thyme, nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper.
Butter a 9x13 inch baking dish generously. Drain the potatoes and pat them dry with paper towels.
Begin layering by placing one-third of the potatoes in the bottom, slightly overlapping the slices. Scatter one-third of the sliced onions over the potatoes, then pour one-third of the cream sauce over top. Sprinkle with one-third of the grated cheese.
Repeat this layering process two more times, finishing with the sauce and cheese on top.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 25-30 minutes until the top is bubbling and beautifully golden brown. The potatoes should be fork-tender throughout.
Let the scalloped potatoes rest for 15 minutes before serving. Garnish with chopped parsley.

Notes

For a sharper flavor profile, replace half the cheddar with Gruyère cheese.

Yukon Gold potatoes can substitute for russets if you prefer a creamier, less starchy texture.

For make-ahead convenience, assemble the entire dish up to 24 hours in advance, cover and refrigerate. Add 15 minutes to the initial covered baking time when cooking from refrigerated.

The uniformity of potato slices directly impacts cooking evenness. If you don't have a mandoline, take your time with a sharp knife for consistent results.

Always grate your own cheese rather than using pre-shredded, as packaged shredded cheese contains anti-caking agents that prevent proper melting.

Nutrition

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