Side Dishes > Potato Dishes (Other) > Scalloped & Gratined Potatoes > Scalloped Potatoes Recipe (Classic)

Classic Scalloped Potatoes

Indulge in the creamy, comforting delight of classic scalloped potatoes. Thinly sliced potatoes baked in a rich, cheesy sauce make this dish a timeless favorite, perfect as a side for any meal.

Prep Time
30 minutes
Cook Time
60 minutes
Servings
6-8
Ingredients
  • 2 lbs Potatoes (Russet or Yukon Gold)
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 2 cups Heavy Cream
  • 1 cup Milk
  • 4 tablespoons Butter
  • 2 tablespoons All-Purpose Flour
  • 1 cup Gruyere Cheese (shredded)
  • 1/2 cup Parmesan Cheese (grated)
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • Pinch Nutmeg

Preparation

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.

Prepare the Potatoes and Onions

Peel and thinly slice the potatoes (about 1/8 inch thick). Use a mandoline or a sharp knife for even slices. Peel and thinly slice the onion.

Make the Cream Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in heavy cream and milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce thickens slightly. Stir in minced garlic, thyme, salt, pepper, and a pinch of nutmeg. Remove from heat.

Assemble the Scalloped Potatoes

Arrange a layer of potato slices in the prepared baking dish, overlapping slightly. Top with a layer of sliced onions and sprinkle with some Gruyere cheese. Pour a portion of the cream sauce over the potatoes. Repeat layers of potatoes, onions, cheese, and sauce until all ingredients are used, ending with a layer of sauce and Gruyere and Parmesan cheese.

Bake

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let stand for 10 minutes before serving.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Carbohydrates: 15g, Protein: 5g, Fat: 9g (Saturated Fat: 6g), Fiber: 1g, Sugar: 3g, Sodium: 200mg

Other Considerations for Nutrition

The nutrition information can vary significantly based on the type of cheese and potatoes used. Adjust cheese and cream quantities to reduce fat content. Consider using skim milk for a lighter version, but be aware it will affect the creaminess.

← Classic Potatoes au Gratin Crispy Baked Potato Wedges →

FAQ

  • Can I make this ahead of time?

    Yes, you can assemble the scalloped potatoes ahead of time, cover them, and refrigerate them for up to 24 hours. Add about 15-20 minutes to the baking time if baking from cold.
  • Can I use a different type of cheese?

    Absolutely! Cheddar, Monterey Jack, or a blend of cheeses would work well. Adjust the flavor to your preference.
  • How do I prevent the potatoes from browning?

    Make sure the potatoes are submerged in the cream sauce during baking. The foil cover also helps prevent browning during the initial baking period.