Creamy Scalloped Potatoes

Introduction

There’s something timeless and deeply comforting about a dish of scalloped potatoes — thinly sliced potatoes bathed in a silky, savory cream sauce, baked until bubbling and golden. This creamy scalloped potatoes recipe is the kind of side dish that feels like home. Whether you’re serving it at a holiday table, bringing it to a potluck, or simply enjoying a cozy family dinner, it’s elegant without being fussy.

As the casserole bakes, the kitchen fills with the warm aroma of bubbling cream, garlic, and a hint of nutmeg. The thin potato slices soften just enough to absorb the luscious sauce while still holding their shape. When you scoop into it, you’ll taste the delicate balance between the tender potatoes and the rich, creamy bath they swim in. A slight crisp on the top adds the perfect contrast to the soft, pillow-like interior.

This dish celebrates the simplicity of humble ingredients — potatoes, butter, cream, and seasoning — transformed into something indulgent and satisfying. It’s a side that elevates any main course but also stands on its own for a comforting, nourishing meal.

Why You’ll Love This Recipe

• Classic comfort food: Rich, comforting, and timeless — it’s always a crowd-pleaser.
• Creamy, buttery texture: The sauce is silky and indulgent, without being overly heavy.
• Simple ingredients: Requires pantry staples and basic dairy.
• Make-ahead friendly: You can assemble it ahead of time and bake when ready.
• Versatile: Pair with roasted meats, poultry, or even serve as a vegetarian main.
• Beautiful presentation: Layers of golden, bubbling potatoes make for a stunning dish.

Ingredients

• 2 kg (about 4–5 large) russet or Yukon gold potatoes, peeled and thinly sliced (about 1/8-inch / 3 mm thick)
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups (360 ml) heavy cream
• 1½ cups (360 ml) whole milk
• ½ teaspoon freshly ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1 cup (about 100 g) grated Gruyère cheese, plus extra for topping (or use a mix of cheddar and mozzarella)
• Fresh parsley or chives, chopped (for garnish, optional)

Instructions

1. Preheat your oven
   • Preheat to 375°F (190°C).
   • Butter a 9×13-inch (or similar) baking dish generously.
2. Prepare the cream sauce
   • In a medium saucepan, melt the butter over medium heat.
   • Add the chopped onion and cook for 5–6 minutes, stirring, until softened but not browned.
   • Add the minced garlic and cook for 1 minute until fragrant.
   • Sprinkle the flour over the onions and garlic, stirring constantly to form a smooth roux. Cook for about 1–2 minutes, making sure the flour doesn’t brown.
   • Gradually whisk in the milk and cream, a little at a time, to avoid lumps. Continue stirring until the mixture is smooth and begins to thicken.
   • Once thickened, stir in nutmeg, and season with salt and pepper to taste. Remove from heat.
3. Layer the potatoes
   • Arrange about one-third of the thinly sliced potatoes in an even layer in the prepared baking dish.
   • Pour about one-third of the cream sauce over the potatoes and gently shake or tilt the dish so the liquid settles.
   • Sprinkle a portion of the grated cheese over the sauce layer.
   • Repeat layering two more times — potatoes, sauce, cheese — finishing with cheese on top.
4. Bake
   • Cover the dish loosely with aluminum foil and bake for 45 minutes.
   • Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
   • If the top isn’t as browned as you like, you can broil for 2–3 minutes at the end — but watch carefully to avoid burning.
5. Rest & serve
   • Let the scalloped potatoes rest for 10 minutes after removing from the oven so the sauce thickens slightly and the flavors settle.
   • Garnish with chopped parsley or chives before serving.

You Must Know (Helpful Tips)

• Slice potatoes uniformly: Use a mandoline or a sharp knife to get even slices so they cook evenly.
• Roux consistency: When making the roux, don’t let the flour brown — it should stay pale so the sauce remains light in color.
• Avoid lumpy sauce: Whisk in the milk and cream slowly, stirring constantly, to prevent lumps.
• Don’t over-bake: The potatoes should be soft but not mushy. Remove the foil when there’s still enough liquid to finish the cooking.
• Let it rest: Resting the casserole after baking is key — it helps the cream set and makes serving neater.
• Cheese choices matter: Use a melty cheese that’s flavorful but not overpowering — Gruyère, mild cheddar, or a blend works beautifully.

Storage Tips

• Refrigerate: Cover tightly and store leftover scalloped potatoes in the fridge for up to 3 days.
• Freezing: While they can be frozen, the texture of potatoes and cream may change slightly. Freeze in a tightly sealed container for up to 1 month, then thaw overnight in the refrigerator.
• Reheating: To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through (15–20 minutes). If the sauce is too thick, add a splash of milk or cream while reheating.

Ingredient Substitutions

• Potatoes: While russet and Yukon gold are ideal, you can use red potatoes — just be aware their texture is a little waxier.
• Dairy: For a lighter version, substitute part of the heavy cream with half-and-half or whole milk.
• Cheese: Swap Gruyère for Swiss, fontina, or a mild white cheddar; for sharper flavor, use aged cheddar.
• Herbs / Flavoring: Add a bay leaf to the sauce while simmering (remove before layering), or stir in fresh thyme leaves.
• Spice: If you like a little kick, add a pinch of cayenne pepper or smoked paprika to the cream sauce.

Serving Suggestions

• Serve alongside roasted chicken, grilled steak, or braised pork for a hearty, classic meal.
• Pair with a crisp green salad or steamed vegetables (like green beans or asparagus) to balance richness.
• Offer crusty bread or garlic bread to soak up the creamy sauce.
• For a brunch twist, serve with fried eggs or a side of smoked salmon and greens.
• Garnish with fresh herbs like parsley, chives, or tarragon to add a fresh finish.

Pro Tips

• Use a mandoline slicer for perfectly thin and even potato slices — it ensures uniform cooking.
• For an ultra-luxurious touch, stir in a little Gruyère cream (cheese melted in warm cream) before layering.
• Make this a day ahead: assemble, cover, and refrigerate; then bake just before serving.
• If you want a lightly crunchy top, you can add panko breadcrumbs mixed with melted butter on the very top during the last 10 minutes of baking.
• Use a ceramic or glass baking dish to better gauge browning and bubbling.

Frequently Asked Questions (FAQ)

Q: Can I make scalloped potatoes without cream?
A: Yes — you can use all milk (whole or low-fat), though the sauce will be lighter and less rich. The texture will be slightly different but still delicious.

Q: Do I have to peel the potatoes?
A: Not necessarily. Leaving the skin on (especially for Yukon gold or red potatoes) provides texture and nutrition, but peeling gives a smoother, more elegant mouthfeel.

Q: Can I use pre-shredded cheese?
A: You can, but freshly grating cheese melts better and gives a creamier top. Pre-shredded cheese often has anti-caking agents that can affect melting.

Q: My sauce is too thin after baking — what now?
A: If the sauce is too watery, stir gently and either return it to the oven for a few more minutes uncovered, or stir in a small slurry of flour (or cornstarch) and a bit of warm milk, then heat gently until it thickens.

Q: Can I add other vegetables?
A: Yes — thinly sliced leeks, sautéed mushrooms, or even wilted spinach can layer beautifully with the potatoes. Just make sure any added veggies don’t release too much extra moisture.

Q: Is scalloped potatoes the same as au gratin potatoes?
A: Not always. Scalloped potatoes typically refer to potatoes in a white sauce, while “au gratin” often implies a cheese crust. But in practice, many recipes (like this one) blend the ideas, so there’s overlap.

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These creamy scalloped potatoes are a true comfort classic — rich, tender, and deeply satisfying. They bring warmth and elegance to any meal, and I hope they become a favorite side in your kitchen. Enjoy every buttery, dreamy bite!