Scalloped Potatoes

This classic scalloped potatoes recipe has a thick, creamy sauce and tender, perfectly cooked potatoes, thanks to my trusted cooking method. It can be made in advance and can even be made with or without cheese!

Recipe includes a how-to video!

Course Dinner, Side Dish

Cuisine American

Prep Time 20

Cook Time 1 5

Resting Time 15

Total Time 1 40

Servings servings

Calories 295kcal

Author Sam Merritt

Equipment

Ingredients

3 Tablespoons salted butter
1 cup (140 g) thinly sliced white or yellow onion (about 1 medium onion)
3 lbs (1.36 kg) yellow or gold potatoes
1 Tablespoon minced garlic
3 Tablespoons all-purpose flour
1 ½ teaspoons table salt
1 ½ teaspoons Dijon mustard
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg (optional)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 ½ cups (360 ml) heavy cream
1 ½ cups (360 ml) whole milk
See note if you would like to add cheese

Instructions

Preheat oven to 350F (175 C) and generously grease a 13 x 9” (33 x 23 cm) baking dish with butter. Set aside.
Heat a large pot or Dutch oven over medium heat. Once warm, add butter and onions and cook until the onions are softened and translucent. While the onions cook, prepare the potatoes (if needed, turn down the heat so the onions don’t burn and be sure to stir occasionally, if they begin to burn, add a splash of water or broth).
3 Tablespoons salted butter, 1 cup (140 g) thinly sliced white or yellow onion
Prepare the potatoes: Wash and dry the potatoes, peel, then slice into even ⅛” (3mm) thick slices (I use this mandoline, it makes the slicing easy and consistent). Do not rinse the potatoes after slicing. Set aside.
3 lbs (1.36 kg) yellow or gold potatoes
Once onions are softened, add garlic and cook until fragrant, about 30 seconds.
1 Tablespoon minced garlic
Sprinkle flour over the onion and garlic and stir until it coats the onions and no dry flour remains, then cook (stirring) another 30-60 seconds longer.
3 Tablespoons all-purpose flour
Add the potatoes, salt, mustard, pepper, nutmeg, thyme, cream, and milk and stir well. The liquid will not cover the potatoes at this point, this is fine.
1 ½ teaspoons table salt, 1 ½ teaspoons Dijon mustard, ½ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, 1 teaspoon fresh thyme leaves, 1 ½ cups (360 ml) heavy cream, 1 ½ cups (360 ml) whole milk
Increase heat just above medium and continue to cook, stirring frequently. Bring to a gentle simmer and simmer until the sauce has thickened to a creamy consistency that coats the back of a spoon (sauce will be opaque over the spoon and if you draw a line through it, it will hold). The potatoes may have softened some, but will not be fork tender yet, this is fine. Remove from heat and carefully pour into prepared baking dish and spread into an even layer.
Transfer to center rack of the oven and bake, uncovered, for 40-50 minutes, until potatoes are tender when pierced with a fork.
Remove from oven and allow to cool for at least 15 minutes before serving to allow the sauce to thicken properly.

Video

Notes

Adding cheese

Scalloped potatoes are traditionally made without cheese. However, if you would like to add cheese, shred 6 oz (170 g) of Gruyere or cheddar (best to shred it yourself and not use pre-shredded, and if using cheddar use a milder variety rather than anything extra sharp). After cooking the potatoes on the stovetop, allow the sauce to cool for 5 minutes before stirring in the cheese until melted then bake as indicated.

If you'd like to add additional cheese on top, sprinkle a small amount over the dish during the last 5-10 minutes of baking (otherwise it can become too hot and can separate/become oily).

Storing

This dish is best served fresh and warm, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Making in advance

Prepare the recipe as instructed through step 7 (pouring the potatoes into the dish after cooking on the stovetop). Allow to cool 15-30 minutes, then cover with foil and refrigerate for up to 48 hours. When ready to bake, remove from the refrigerator and allow to sit at room temperature for 30 minutes, preheat your oven to 350F (175C) at this time. After 30 minutes, transfer covered to the center rack of your preheated oven and bake, covered, for 1 hour. Uncover and continue to cook until potatoes are fork tender and sauce is bubbling (about 10-15 minutes longer).

Nutrition