Of course! Scalloped potatoes are the ultimate comfort food: thinly sliced potatoes baked in a creamy, garlicky sauce until tender, bubbly, and golden brown. This is a classic, no-fail recipe that breaks down the process for perfect results every time.
Classic Scalloped Potatoes
This recipe focuses on creating a simple, from-scratch cream sauce that is far superior to any canned soup version.
Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes to 1 hour 30 minutes
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Ingredients
· 3 lbs (about 1.4 kg) russet or Yukon Gold potatoes (Russets are classic, Yukons are creamier)
· 3 cups heavy cream (or half-and-half for a slightly lighter version)
· 2 cloves garlic, minced
· 4 tbsp unsalted butter
· 2 tsp fresh thyme leaves, plus more for garnish (or ¾ tsp dried thyme)
· 1 tsp salt, plus more to taste
· ½ tsp freshly ground black pepper
· Freshly grated nutmeg (just a pinch)
· 2 cups shredded cheese (Gruyère is classic, sharp white cheddar is excellent, or a blend)
· Optional: 1 small onion, very thinly sliced
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Equipment
· Mandoline slicer (highly recommended for even slices) or a very sharp knife
· 9×13 inch baking dish or a 3-quart casserole dish
· Medium saucepan
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Instructions
1. Prepare the Potatoes
· Preheat your oven to 350°F (175°C). Butter the inside of your baking dish.
· Peel the potatoes. Using a mandoline or sharp knife, slice them into ⅛-inch (3mm) thick rounds. This is key for even cooking.
· Important: Place the sliced potatoes in a large bowl of cold water to prevent browning. When ready to use, drain them thoroughly and pat them completely dry with a clean kitchen towel or paper towels. Excess water will thin out your sauce.
2. Make the Cream Sauce
· In a medium saucepan over medium heat, combine the heavy cream, minced garlic, thyme, salt, pepper, and a pinch of nutmeg.
· Heat the mixture until it is just simmering (small bubbles around the edges). Do not let it boil vigorously. Remove from heat.
3. Assemble the Casserole
· Arrange a single, slightly overlapping layer of the dried potato slices (and a few onion slices, if using) on the bottom of the buttered dish.
· Pour a portion of the warm cream sauce (about ½ cup) over the layer, just enough to coat.
· Sprinkle a small handful of the shredded cheese over the top.
· Repeat this process—potatoes, cream sauce, cheese—until all ingredients are used up, finishing with a layer of cream sauce and a generous topping of cheese.
4. Bake to Perfection
· Cover the dish tightly with aluminum foil.
· Bake for 45 minutes.
· Remove the foil and continue baking, uncovered, for another 30-45 minutes, or until the potatoes are easily pierced with a knife, the top is beautifully golden brown, and the sauce is bubbling vigorously around the edges.
· Pro Tip: If the top is browning too quickly, you can loosely tent it with foil again.
5. Rest and Serve
· THIS STEP IS CRUCIAL. Remove the dish from the oven and let it rest on a wire rack for at least 15-20 minutes before serving. This allows the sauce to thicken up and set, so you get clean slices instead of a runny mess.
· Garnish with fresh thyme and serve.
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Tips for Success
· Mandoline is Key: Uniformly thin slices are non-negotiable for even cooking. A mandoline makes this quick and easy (use the guard for safety!).
· Dry Potatoes: Don’t skip the step of drying the potatoes. Water is the enemy of a creamy sauce.
· Don’t Skimp on Fat: For the best texture and flavor, heavy cream is ideal. Lower-fat milks can curdle and separate.
· The Resting Period: Patience! Letting the dish rest is the secret to perfect, cohesive scalloped potatoes.
· Make-Ahead: You can assemble the entire casserole up to 24 hours in advance. Cover tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking. You will likely need to add 10-15 minutes to the covered baking time.
FAQ
What’s the difference between Scalloped Potatoes and Au Gratin? This is a common point of confusion! Traditionally:
· Scalloped Potatoes are baked in a cream sauce (milk or cream-based) and typically do not include cheese in the sauce (though it’s often added on top now).
· Potatoes Au Gratin always include cheese, often both in the layers and as a topping, and sometimes breadcrumbs for a gratinéed (crispy) crust. The lines have blurred significantly, and today the names are often used interchangeably, especially in the U.S.
Can I use pre-shredded cheese? It’s not recommended. Pre-shredded bags contain anti-caking agents (like potato starch) that prevent the cheese from melting as smoothly into the sauce. Block cheese you shred yourself will give you a far creamier, superior result.
Why are my potatoes still crunchy? This usually means they were underbaked or the slices were too thick. Ensure your slices are thin enough (a mandoline is best) and bake until a knife meets no resistance when poked through the center.
Enjoy your delicious, homemade scalloped potatoes