Description
Classic Scalloped Potatoes with layers of tender Yukon Golds in a rich, creamy cheese sauce. Golden-brown top, perfectly seasoned, and absolutely irresistible. The ultimate comfort food side dish.
Ingredients
3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
2 cups heavy cream
1 cup whole milk
3 tablespoons butter
3 tablespoons all-purpose flour
3 cloves garlic, minced
2 cups sharp cheddar cheese, shredded (divided)
½ cup Parmesan cheese, grated
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon fresh thyme leaves (or ¼ tsp dried)
¼ teaspoon ground nutmeg
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F. Generously butter a 9×13-inch baking dish.
2. Slice potatoes uniformly using a mandoline or sharp knife to ⅛-inch thickness.
3. In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 30 seconds.
4. Whisk in flour and cook for 1-2 minutes, stirring constantly to create a golden roux.
5. Gradually pour in cream and milk while whisking continuously to prevent lumps.
6. Bring to a gentle simmer and cook 3-4 minutes until sauce thickens to coat a spoon.
7. Remove from heat. Stir in 1½ cups cheddar, Parmesan, salt, pepper, thyme, and nutmeg until cheese melts.
8. Layer one-third of potatoes in baking dish in overlapping pattern. Pour one-third of sauce over potatoes.
9. Repeat layering twice more, ending with sauce. Press down gently with spatula.
10. Sprinkle remaining ½ cup cheddar on top.
11. Cover tightly with foil and bake 45 minutes.
12. Remove foil and bake 30-40 minutes more until golden brown and potatoes are fork-tender.
13. Let rest 15 minutes before serving. Garnish with fresh parsley.
Notes
Use a mandoline for uniform slices to ensure even cooking.
Don’t soak sliced potatoes – surface starch helps thicken sauce.
Full-fat dairy is essential for smooth, creamy texture.
Assemble up to 24 hours ahead and refrigerate before baking.
Leftovers keep 4 days refrigerated or freeze unbaked for 2 months.
Slice potatoes no thicker than ⅛ inch or they won’t cook through.
- Prep Time: 20
- Cook Time: 75
- Category: Side Dish
- Method: Baking
- Cuisine: American, French
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
Keywords: scalloped potatoes, potato gratin, cheesy potatoes, holiday side dish, creamy potatoes, potato casserole