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Creamy Garlic Scalloped Potatoes

A close-up of a square serving of creamy garlic scalloped potatoes with a golden, cheesy crust.
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Make rich, savory garlic scalloped potatoes with this straightforward recipe. You achieve a creamy texture and a strong garlic flavor in this perfect potato gratin.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyère cheese (optional, for a richer bake)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Peel and slice the potatoes very thinly. You can use a mandoline for uniform slices, which helps them cook evenly. Set aside.
  3. Make the garlic cream sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  5. Slowly whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Stir in the heavy cream, salt, pepper, and nutmeg. If using cheese, stir in the Gruyère until melted and smooth. This is your rich potato casserole base.
  7. Assemble the potatoes: Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the garlic cream sauce over the potatoes.
  8. Repeat the layering process two more times: potatoes, then sauce. The top layer should be completely covered with sauce.
  9. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown. If you skipped the cheese, you can sprinkle breadcrumbs on top during the last 15 minutes for texture.
  11. Rest: Let the scalloped potatoes rest for 10-15 minutes before slicing and serving. This allows the sauce to set up.

Notes

  • For the best texture, slice your potatoes consistently thin, about 1/8 inch. A mandoline slicer makes this task simple.
  • If you prefer a less intense garlic flavor, you can infuse the milk by simmering the whole peeled cloves in the milk for 15 minutes, then removing them before adding the flour and butter mixture.
  • This dish pairs well as a savory potato side dish for steak or roasted chicken.

Nutrition

Find it online: https://www.purecookingjoy.com/garlic-scalloped-potatoes-recipe/

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