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Amazing scalloped potatoes recipe: 50 Minutes

scalloped potatoes recipe
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Make the ultimate rich and creamy cheesy scalloped potatoes. This comforting side dish features thinly sliced potatoes baked slowly in a velvety, seasoned sauce until tender. A golden, bubbly cheese topping makes it perfect for any special occasion or family gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled
  • 4 tablespoons unsalted butter
  • 1/4 cup 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 cloves garlic, minced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
  2. Slice the peeled potatoes very thinly, about 1/8 inch thick. You can use a mandoline for uniform slices.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Gradually whisk in the warm milk and heavy cream until the mixture is smooth.
  5. Bring the sauce to a gentle simmer, whisking until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not boil rapidly.
  6. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and minced garlic.
  7. Stir 1 cup of the cheddar cheese and all of the Gruyère cheese into the sauce until melted and smooth. This is your cheese sauce.
  8. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  9. Top with the remaining potatoes, followed by the remaining cheese sauce.
  10. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top layer.
  11. Bake for 50 to 60 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. If the top browns too quickly, loosely cover it with foil for the last 15 minutes.
  12. Let the scalloped potatoes rest for 10-15 minutes before slicing and serving. This allows the sauce to set slightly.

Notes

  • Use starchy potatoes like Russet for the best texture.
  • Do not rinse the sliced potatoes; the starch helps thicken your sauce.
  • For a richer flavor, substitute half the milk with chicken broth.
  • Chef Leo suggests adding finely chopped cooked ham for a complete meal variation.

Nutrition

Find it online: https://savoryskies.com/creamy-cheesy-scalloped-potatoes-recipe/