The Perfect Scalloped Potatoes Recipe: Rich, Creamy, and Fail-Proof
Learn how to make the best scalloped potatoes from scratch. This classic potato casserole features tender, thinly sliced potatoes baked in a rich cream sauce for a truly satisfying holiday side dish.
- Prep Time: 20 min
- Cook Time: 1 hour 20 min
- Total Time: 1 hour 40 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 clove garlic, minced
- 1 cup shredded sharp cheddar cheese (optional, for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Peel and slice the potatoes very thinly. Aim for uniform thickness for even cooking. Rinse the slices briefly in cold water and pat them dry.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
- Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
- Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
- Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg.
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cream sauce evenly over the potatoes.
- Repeat the layering process two more times: potatoes, then sauce. The top layer should be potatoes covered with the remaining sauce.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil. If using cheese, sprinkle the shredded cheddar evenly over the top.
- Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Let the rich potato gratin rest for 10 minutes before serving.
Notes
- Use Russet potatoes; their starch content helps thicken the sauce naturally.
- For the most tender results, slice potatoes using a mandoline slicer to ensure uniform thickness.
- If you prefer a less rich dish, you can substitute half-and-half for the heavy cream.
- Do not rinse the potatoes after slicing if you want extra starch for a thicker sauce, but ensure they are very thin.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 65