There are side dishes, and then there are legends. The recipe for truly perfect Creamy Scalloped Potatoes falls firmly into the latter category. This dish is the definitive, non-negotiable comfort food classic, capable of stealing the spotlight from even the most magnificent roast or holiday centerpiece. Forget the dry, crumbly potato bakes of the past; this recipe guarantees layers of thinly sliced, tender potatoes drenched in a rich, velvety, onion-and-garlic-infused cream sauce, finished with a golden, cheesy crust.
When you seek that quintessential side dish the one that earns gasps of pleasure and guarantees clean plates look no further. We’re moving beyond standard gratin techniques to achieve a deeply flavored, supremely luxurious version. By building a foundational roux and simmering the cream just until it thickens, we create a stable sauce base that perfectly clings to every slice of potato without breaking or separating during the long, slow bake. The inclusion of subtle nutmeg and sharp Gruyère cheese elevates this humble potato bake to gourmet heights. Whether you are planning a holiday feast, a Sunday supper, or simply craving the deepest level of satisfying comfort food, mastering these Creamy Scalloped Potatoes is a culinary achievement worth celebrating. Get ready to bake the best cheesy potatoes you have ever tasted!
Why You’ll Adore This Creamy Scalloped Potatoes Recipe
This isn’t just another potato recipe; it’s an experience. If you’ve been searching for the secret to that restaurant-quality potato dish the one where the potatoes are flawlessly tender throughout, and the sauce is creamy perfection you’ve found it. What sets this recipe for Creamy Scalloped Potatoes apart from the rest is a meticulous combination of technique and high-quality ingredients that results in unmatched flavor and texture.
The Velvety Smooth Texture
Unlike some gratin recipes that rely solely on starch released from the potatoes to thicken the liquid (often leading to a thin, watery bottom layer), we start with a proper roux. This simple technique, combining butter and flour, ensures the whole milk and heavy cream transform into a thick, luxurious béchamel-style sauce before they even hit the potatoes. This pre-thickening step is crucial for achieving that desirable consistency where the sauce adheres beautifully to the potato slices, preventing the dish from drying out during the baking process. The potatoes themselves melt in your mouth, achieved through the initial covered baking period, which steams them to near-perfection before the final browning.
Depth of Flavor: Beyond the Basic Side
Many recipes stop at just salt, pepper, and cheese. We take flavor seriously. By sautéing minced yellow onion and fresh garlic in butter before adding the flour, we build a foundational savory layer known as aromatics. This infused butter brings a subtle sweetness from the onions and a pleasant sharpness from the garlic. Furthermore, the small addition of freshly grated nutmeg is the classic, non-negotiable secret ingredient in any great cream-based gratin. Nutmeg doesn’t make the dish taste sweet or like dessert; rather, it subtly enhances the dairy flavor, making the heavy cream taste even richer and more satisfying. When combined with sharp Gruyère or a good aged white cheddar, the resulting flavor profile of this cheesy potato bake is complex, comforting, and deeply addictive.
The Perfect Visual Appeal
The beauty of this homemade gratin is in its layered presentation. Using a mandoline to achieve uniform, thin slices is key. These neat layers not only bake evenly but also create a stunning visual pattern. The finale a top layer of reserve cheese that bakes uncovered forms a bubbly, golden-brown crust with perfectly crispy, slightly caramelized edges. This contrast between the tender, creamy interior and the crispy, golden top is what makes these Creamy Scalloped Potatoes the ultimate comfort food classic. They truly look as good as they taste, making them an ideal candidate for any special occasion or holiday meal, effortlessly elevating your entire menu.
Why You Should Try This Recipe Tonight: The Versatility of the Perfect Side Dish
While the steps involved in making these Creamy Scalloped Potatoes might seem detailed, the result is so overwhelmingly satisfying that it transcends its role as a mere side dish. This is the definition of a showstopper, and its inherent versatility means it pairs beautifully with almost any main course, from a simple roast chicken to an elegant prime rib. It’s a side that works year-round but truly shines during the cozy seasons.
A Guaranteed Crowd-Pleaser for Any Occasion
If you need a dish guaranteed to impress guests, whether for Thanksgiving, Christmas, or a simple family dinner, this is it. The combination of rich cream, melting cheese, and tender potatoes is universally loved. Unlike more polarizing sides, these cheesy potatoes are a safe bet that will please even the pickiest eaters. They hold heat well, making them excellent for potlucks or serving buffet style. When thinking about holiday menus, having a reliable recipe like this for your potato bake reduces stress and adds a touch of gourmet sophistication without requiring complex techniques.
The Layering Technique: A Lesson in Culinary Patience
The core of this success lies in the patience required for proper layering and baking. We instruct reserving a small amount of the cream sauce for the bottom of the dish a genius move that prevents the lowest layer of potatoes from drying out or sticking. This thin foundational coating ensures moisture is present from the start. Moreover, the layering isn’t just aesthetic; it’s structural. By overlapping the thin slices and drizzling the sauce and cheese over each third, you maximize the potato-to-sauce ratio, ensuring every bite is saturated with flavor. This deliberate technique moves this dish beyond simple layered potatoes into the realm of a truly cohesive, perfect side dish.
Perfect Pairing Opportunities
The richness of these Creamy Scalloped Potatoes acts as a brilliant foil for lean proteins and sharp flavors. They are the ideal accompaniment to slow-cooked barbecue, a well-seasoned steak, or delicate fish. For a hearty weeknight pairing, consider serving them alongside a flavorful soup. For example, the savory depth of this potato bake pairs wonderfully with the robust flavors found in a great Creamy Garlic Parmesan Pasta (yes, pasta can be a side!). Alternatively, if you are looking for pure comfort on a cold day, pair this creamy dish with a bowl of Loaded Potato Soup for the ultimate potato lover’s meal. The versatility ensures that this recipe is not just for special occasions but can become a staple in your culinary repertoire, providing immense comfort whenever you need it most.
Ingredients and Utensils: The Building Blocks of the Ultimate Potato Bake
Achieving the perfect texture and flavor for Creamy Scalloped Potatoes starts with selecting the right ingredients and ensuring you have the proper tools. Paying attention to these details is what separates a good dish from a truly great, fork-tender masterpiece.
Required Ingredients List (Precision Matters)
The ingredient list for this cheesy potato bake is deceptively simple, but the quality and preparation of each component significantly impact the final result. We utilize both whole milk and heavy cream to strike the perfect balance between richness and liquidity, ensuring the potatoes cook properly without becoming waterlogged.
- Potatoes (3 pounds): Russet or Yukon Gold potatoes, peeled and thinly sliced (aim for 1/8 inch thickness).
- Butter (1 tablespoon): Unsalted butter, essential for creating the foundational roux and sautéing the aromatics.
- Aromatics (1/2 large): Yellow onion, finely minced.
- Garlic (2 cloves): Freshly minced is non-negotiable for maximum flavor.
- Flour (1/4 cup): All-purpose flour, the binding agent for the roux.
- Dairy Liquids:
- Whole Milk (2 cups): Provides liquid volume for cooking the potatoes.
- Heavy Cream (1 cup): Adds necessary richness and stability to the sauce. (Tip: Using half-and-half for the milk portion can boost richness even further.)
- Seasonings:
- Salt (1 teaspoon, plus more to taste): Kosher salt recommended. Potatoes absorb a lot of salt, so be generous when seasoning the layers.
- Black Pepper (1/2 teaspoon): Freshly ground pepper offers superior aroma and bite.
- Nutmeg (1/4 teaspoon): Preferably freshly grated. This subtle spice is the classic hallmark of great homemade gratin.
- Cheese (2 cups / 8 ounces): Shredded Gruyère or sharp white cheddar cheese, divided. Gruyère melts beautifully and offers an incredible nutty flavor.
Ingredient Spotlight: Choosing the Right Potatoes
The choice of potato is pivotal for achieving the signature texture of Creamy Scalloped Potatoes. We recommend either Russets or Yukon Golds, as both are starchy potatoes that soften beautifully without turning to mush. Russets are highest in starch and absorb the cream sauce wonderfully, yielding a rustic, slightly fluffier interior. Yukon Golds, while slightly waxy, maintain their shape beautifully and offer a buttery, rich flavor. Crucially, the slicing must be uniform. Any potato slices thicker than 1/8 inch risk remaining crunchy, even after extended baking.
The Cheese Factor: Gruyère vs. Cheddar
While sharp white cheddar is a fantastic, readily available option for a hearty, cheesy potato bake, Gruyère is the true star for an elevated gratin. Gruyère is a hard yellow Swiss cheese known for its complex, nutty, earthy flavor profile. It melts smoothly and evenly, creating a silkier sauce consistency compared to some cheddars which can sometimes become slightly oily when subjected to long baking times. Using 1 cup of Gruyère mixed with 1 cup of sharp white cheddar is a popular, high-flavor compromise.
Essential Kitchen Tools for Scalloped Potato Success
Having the right tools ensures precision and efficiency, which are critical for a dish requiring uniform layers and careful temperature control.
Recommended Utensils for the Perfect Potato Gratin:
- Mandoline Slicer: If possible, use a mandoline to achieve perfectly uniform 1/8-inch potato slices. This ensures consistent cooking and professional layering.
- 9×13 Inch Baking Dish: A ceramic or glass 3-quart dish is ideal for this volume, providing ample surface area for the cheesy crust.
- Medium Saucepan: Necessary for preparing the cream sauce base (the roux).
- Whisk: Essential for incorporating the flour into the butter and gradually adding the milk and cream, ensuring a lump-free sauce.
- Aluminum Foil: Used to tightly cover the dish during the initial baking phase, trapping steam to ensure the potatoes cook fully before browning.
- Grater: For grating the cheese and, ideally, a microplane for grating fresh nutmeg.
Safety Note: If using a mandoline, always use the safety guard to protect your hands when slicing the potatoes. The uniform slicing is paramount to the success of these Creamy Scalloped Potatoes.
Detailed Recipe Steps: Mastering Creamy Scalloped Potatoes
Follow these steps precisely to achieve the tenderest potatoes and the richest sauce. The process is broken down into five phases: preparation, sauce making, careful layering, baking, and resting.
Phase 1: Preparation and Preheating
- Preheat and Prep the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or an equivalent 3-quart dish) with butter or cooking spray.
- Slice the Potatoes: Peel the 3 pounds of Russet or Yukon Gold potatoes. Use a mandoline or a very sharp knife to slice them uniformly thin about 1/8 inch thick. Uniform thickness is the single most important step for even cooking.
- Drain and Dry: If you sliced the potatoes ahead of time, they should be submerged in cold water to prevent oxidation (browning). Drain them thoroughly right before use and pat them dry with a clean kitchen towel or paper towels. Excess moisture will thin out your sauce.
- Mince Aromatics: Finely mince the 1/2 large yellow onion and mince the 2 cloves of garlic. Having these ready prevents burning during the roux phase.
Phase 2: Making the Cream Sauce Base (The Heart of the Dish)
The cream sauce is a basic béchamel enriched with aromatics and heavy cream. This must be done correctly to avoid a gritty or broken sauce.
- Sauté Aromatics: In a medium saucepan, melt the 1 tablespoon of butter over medium heat. Add the finely minced onion and sauté for about 3-5 minutes, until the onions are translucent and softened. Do not rush this step; softening the onions prevents a crunchy texture in the final dish.
- Add Garlic: Stir in the minced garlic and cook for just 1 minute until fragrant. Watch carefully and do not allow the garlic to brown or burn, as this will result in a bitter flavor.
- Create the Roux: Whisk in the 1/4 cup of all-purpose flour. Cook this mixture, stirring constantly, for 1 to 2 minutes. This creates a roux, and cooking it for this duration is essential to eliminate the raw, “pasty” flour taste.
- Add Dairy Gradually: Remove the saucepan momentarily from the heat. Gradually pour in the 2 cups of whole milk and the 1 cup of heavy cream while whisking continuously. This slow addition prevents the sauce from forming lumps.
- Thicken the Sauce: Return the saucepan to medium heat. Bring the mixture to a gentle simmer, stirring frequently. The sauce should begin to thicken significantly within a few minutes, coating the back of a spoon. Never bring it to a rolling boil, as this risks scorching the bottom or curdling the cream.
- Season: Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and the 1/4 teaspoon of nutmeg. Taste the sauce and adjust the salt if necessary. Remember, potatoes absorb seasoning, so the sauce should taste slightly salty at this stage.
Phase 3: Layering the Potatoes for Structure
The layering technique ensures even distribution of sauce and cheese and helps the dish hold its shape after resting.
- Sauce the Bottom: Spread a thin layer of the cream sauce (about 1/2 cup) on the bottom of the prepared baking dish. This initial layer acts as a buffer, preventing the lowest potato slices from sticking or drying out.
- First Potato Layer: Arrange one-third of the sliced potatoes in a slightly overlapping, shingle pattern over the sauce layer. Aim for neat, uniform coverage.
- Seasoning and Sauce: Sprinkle a generous pinch of salt and pepper directly over the potatoes. Pour about one-third of the remaining cream sauce evenly over this potato layer.
- First Cheese Layer: Sprinkle 1/2 cup of the shredded Gruyère/Cheddar cheese over the sauce.
- Repeat Layering: Repeat the entire process (steps 12-14) two more times:
- Second Layer: Second potato layer, followed by seasonings, the next third of the sauce, and 1/2 cup of cheese.
- Third Layer: Third and final potato layer, followed by the remaining sauce (which should completely cover the potatoes).
NOTE: Reserve the final 1 cup of cheese for the top crust only.
Phase 4: Baking for Tenderness and Golden Crust
Baking is a two-stage process first covered for steaming, then uncovered for browning.
- Initial Covered Bake: Cover the baking dish tightly with aluminum foil. Tightly covering the dish is crucial; it traps steam, allowing the potatoes to cook gently and thoroughly without burning the delicate cream sauce on top.
- Bake Time 1: Bake for 50 minutes at 375°F (190°C).
- Check for Tenderness: Carefully remove the baking dish from the oven and remove the foil (watch out for escaping steam!). Test the potatoes with a small fork or skewer; they should be nearly tender, offering only slight resistance.
- The Cheesy Finish: Sprinkle the remaining 1 cup of cheese evenly over the top layer of the nearly cooked potatoes.
- Final Uncovered Bake: Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, or until the cheese is bubbly, deeply golden brown, and the potatoes are completely fork-tender throughout. If the cheese browns too quickly, loosely tent the dish with foil.
Phase 5: Resting and Serving
- Rest is Essential: Remove the Creamy Scalloped Potatoes from the oven.
- The Secret to Structure: Allow them to rest for a full 10 to 15 minutes before attempting to serve. This rest time is vital; it allows the high-starch liquid (the sauce) to settle and firm up slightly. If you cut into the dish too soon, the sauce will run everywhere. Resting ensures a cleaner, creamier, and more cohesive result.
Tips, Variations, and Avoiding Common Scalloped Potato Mistakes
While this recipe is designed for maximum success, understanding the nuances of potato gratin can guarantee perfection every time. Here are some essential tips, common pitfalls to avoid, and creative variations to customize your dish.
Troubleshooting Common Mistakes
The most frequent complaints about potato gratin often revolve around two key issues: undercooked potatoes and a curdled or broken sauce. We can avoid both easily:
- The Potatoes Are Still Crunchy: This is almost always due to slicing them too thick. If you find your potatoes are still crunchy after the first 50 minutes, cover the dish again and bake for another 15 minutes before adding the cheese. Always ensure they are sliced no thicker than 1/8 inch. If they are thick, increase the initial covered bake time to 70–75 minutes.
- The Sauce Is Broken or Curdled: This happens when the cream is subjected to too high a heat too quickly, especially in the presence of acidic ingredients (though less likely in this recipe). Ensure you simmer the sauce gently, never boil it, and remove it from the heat before adding the seasonings. Furthermore, avoid using pre-shredded cheese, which contains starches that can make the sauce clumpy.
- The Dish is Too Dry: If you notice the potatoes look dry halfway through, it means the liquid evaporated too quickly. Ensure your aluminum foil cover is truly airtight during the first baking phase to trap the steam.
Delicious Variations for Your Cheesy Potatoes
This base recipe for Creamy Scalloped Potatoes is robust enough to handle several additions and substitutions, allowing you to tailor it to your dietary needs or flavor preferences.
Meat and Herbs
- Adding Protein: For a heartier main course, layer in cooked, diced ham or prosciutto, or cooked, crumbled bacon between the potato layers. This turns the side dish into a complete comfort food classic.
- Herb Infusion: Add 1 tablespoon of finely chopped fresh thyme or rosemary to the cream sauce just before seasoning. These woodsy herbs pair perfectly with both potatoes and Gruyère.
Dietary Substitutions
- Gluten-Free Version: Replace the all-purpose flour in the roux with an equal amount of gluten-free flour blend (ensure it contains xanthan gum) or use cornstarch. If using cornstarch, whisk 2 tablespoons of cornstarch into a small amount of cold milk before adding it to the warm sauce base to prevent clumping.
- Dairy Alternatives (Vegan): While challenging due to the heavy cream requirement, a vegan version is possible. Use full-fat cashew cream or a quality vegan butter (like Miyoko’s Kitchen) for the roux. Substitute the milk/cream blend with a high-fat plant-based milk (like cashew or soy milk) and use a high-quality vegan sharp cheddar or Gruyère substitute. Note that the texture may differ slightly, but the flavor can still be rich.
- Lower Fat Option: If you must reduce the fat content, you can substitute the heavy cream with half-and-half, and use 1% or 2% milk instead of whole milk. Be aware that this increases the risk of the sauce breaking, so watch the simmering temperature carefully.
Serving Suggestions and Storage
These Creamy Scalloped Potatoes are wonderful alongside classic holiday roasts like turkey or roast beef. They also make a surprisingly great pairing for lighter summer fare, offsetting grilled fish or chicken perfectly.
Make Ahead: You can assemble the entire dish up to 24 hours in advance, right up to the point of baking. Cover it tightly and refrigerate. Before baking, let it sit on the counter for 30–60 minutes to take the chill off, then follow the baking instructions, adding an extra 10–15 minutes to the initial covered bake time.
Freezing: Scalloped potatoes generally do not freeze well, as the cream sauce tends to separate and become grainy upon thawing. If you must freeze, bake the dish completely, cool it entirely, and wrap it tightly. Thaw slowly in the refrigerator and reheat gently, covered, at 350°F (175°C).
For more great potato side dish ideas and recipe inspiration, be sure to check out my curated boards on Pinterest for Recipe Ebook Blog!
Nutritional Insights and Benefits of This Comfort Food Classic
When indulging in a dish as rich and satisfying as Creamy Scalloped Potatoes, it’s helpful to understand the nutritional contribution and inherent benefits of its core components. While this is certainly a luxurious comfort food classic, potatoes themselves offer essential vitamins and minerals.
A Note on Calories and Macros
A specific nutritional breakdown will vary heavily based on the exact cheese and dairy products used (especially the fat content of the milk and cream). However, based on the ingredients provided for a 9×13 dish (approximately 12 servings), the estimated nutritional profile per serving (before adjusting for salt absorption and yield) is roughly:
Estimated Nutritional Value (Per Serving, 1/12th of Recipe):
- Calories: 350 – 400 kcal
- Protein: 15 – 18 grams (primarily from milk, cream, and cheese)
- Fats: 25 – 30 grams (high due to heavy cream, butter, and cheese)
- Carbohydrates: 25 – 30 grams (predominantly from potatoes and flour)
- Fiber: 3 – 4 grams
This dish is nutrient-dense and provides significant calories, making it a wonderful source of energy, especially important during cooler months or for large gatherings. Given its richness, it is best enjoyed in moderation or as part of a well-balanced meal plan focusing on lean protein and fresh vegetables.
Benefits of the Core Ingredients
Potatoes often get a bad reputation, but they are nutritional powerhouses when consumed with their skins (though peeled for this recipe, their benefits remain significant).
- Potatoes (Russet/Yukon Gold): These are excellent sources of Vitamin C and Vitamin B6. More importantly, they provide a substantial amount of potassium, which is essential for regulating blood pressure and muscle function. They are complex carbohydrates, providing sustained energy.
- Dairy (Milk and Cream): The milk and heavy cream are rich sources of calcium and Vitamin D (if fortified), both crucial for bone health. They also supply high-quality protein and necessary dietary fats, which aid in the absorption of fat-soluble vitamins (A, D, E, K).
- Cheese (Gruyère/Cheddar): Cheese is a powerhouse of calcium, protein, and phosphorus. Gruyère, in particular, often contains less lactose than other soft cheeses, making it easier for some people to digest, while still providing that incredible, savory flavor that defines this potato bake.
Eating these rich Creamy Scalloped Potatoes is not just about fuel; it’s about the mental and emotional boost that comes from enjoying deeply satisfying comfort food. The combination of warmth, richness, and familiar flavors makes this dish a true therapeutic experience, especially when shared with loved ones. It’s a side that nourishes the soul as much as the body.
Frequently Asked Questions (FAQs) about Creamy Scalloped Potatoes
Getting the technique right for a potato gratin can raise a few common questions. We answer the most frequently asked queries below to ensure your dish is absolute perfection.
How do I prevent my Creamy Scalloped Potatoes from being watery?
Wateriness usually stems from three sources: not drying the sliced potatoes, not creating a thick enough roux, or not covering the dish properly during the initial bake. Ensure you pat the potatoes dry before layering. The roux must cook long enough to thicken the sauce to a coating consistency before adding the potatoes. Finally, ensure the foil cover is tight during the first 50 minutes to trap steam, which helps cook the potatoes using their own moisture rather than relying on the sauce to thin out.
Can I use low-fat milk or skim milk in this potato bake?
It is highly recommended to use whole milk or, ideally, half-and-half, and heavy cream. Lower-fat milks have a much higher water content and lower stability, making the sauce more likely to curdle or break when baked for a long time at a high temperature. Stick to higher-fat dairy for the creamiest, most stable result in these cheesy potatoes.
What is the difference between scalloped potatoes and potatoes au gratin?
Historically, scalloped potatoes referred to a dish baked in cream or milk without cheese, whereas potatoes au gratin always included cheese and often breadcrumbs. However, in modern cooking, the two terms are often used interchangeably. Our recipe for Creamy Scalloped Potatoes technically falls under the “gratin” definition due to the heavy cheese usage, but uses the more common ‘scalloped’ terminology due to the thick cream sauce.
How thin should I slice the potatoes for the best texture?
The ideal thickness is 1/8 inch. If you slice them thicker (e.g., 1/4 inch), they may not cook fully or will require significantly more baking time, increasing the risk of drying out the sauce. A mandoline slicer is the best tool for achieving this critical uniformity for your homemade gratin.
Why do I need to let the Creamy Scalloped Potatoes rest before serving?
The 10 to 15-minute rest period is essential for allowing the sauce to cool slightly and re-absorb into the potatoes. This rest allows the starch released during cooking to “set,” transforming the loose sauce into a cohesive, creamy binder. Cutting the dish immediately after removal from the oven will cause the sauce to spill out, resulting in a less attractive and less creamy final presentation.
Can I prepare the cream sauce ahead of time?
Yes, you can prepare the cream sauce up to two days ahead of time and store it in an airtight container in the refrigerator. When you are ready to assemble the Creamy Scalloped Potatoes, reheat the sauce gently on the stovetop until it becomes pourable again. Alternatively, you can assemble the entire dish ahead of time, refrigerate it, and add about 15 minutes to the initial covered bake time to account for the chilled temperature.
Conclusion: The Ultimate Comfort Food Classic
The journey to creating the perfect Creamy Scalloped Potatoes is a rewarding one. This recipe goes beyond the standard, delivering a truly luxurious comfort food classic defined by its rich, stable cream sauce, the aromatic blend of garlic and onion, and the nutty complexity of Gruyère cheese. By focusing on technique the precise slicing of the potatoes, the careful construction of the roux, and the critical two-stage baking process we ensure that every single slice of potato is tender, saturated with flavor, and topped with a gorgeous, crispy golden crust.
This dish is more than just a side; it is an expression of warmth, generosity, and home cooking at its absolute finest. Whether you are aiming to elevate your Sunday roast or searching for the definitive cheesy potato bake for your next holiday table, this recipe will quickly become your trusted favorite. The effort required is minimal compared to the incredible payoff in flavor and texture. Once you experience the velvety smoothness of this homemade gratin, you’ll never settle for a dry potato dish again. We encourage you to try this recipe for Creamy Scalloped Potatoes soon, share your triumphs with family and friends, and maybe even share a picture of your golden, bubbly creation in the comments below! Happy cooking!
Creamy Scalloped Potatoes with Gruyère and Nutmeg
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish (or an equivalent 3-quart dish) with butter or cooking spray. Ensure the potatoes are uniformly sliced and patted dry.
- In a medium saucepan, melt the 1 tablespoon of butter over medium heat. Add the finely minced onion and sauté for about 3-5 minutes, until translucent and softened. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
- Whisk in the 1/4 cup of flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step cooks out the raw flour taste.
- Gradually pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently. The sauce should begin to thicken significantly within a few minutes.
- Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the 1/4 teaspoon of nutmeg. Taste the sauce and adjust seasonings as needed.
- Spread a thin layer of the cream sauce (about 1/2 cup) on the bottom of the prepared baking dish. Arrange one-third of the sliced potatoes in a slightly overlapping pattern over the sauce layer. Sprinkle a generous pinch of salt and pepper over the potatoes.
- Pour about one-third of the remaining cream sauce evenly over the potato layer. Sprinkle 1/2 cup of the shredded cheese over the sauce. Repeat the layering process two more times (potatoes, seasoning, sauce, 1/2 cup cheese). Ensure the final potato layer is covered completely with the remaining sauce. (Reserve the final 1 cup of cheese for the top.)
- Cover the baking dish tightly with aluminum foil. Bake for 50 minutes. Carefully remove the foil and test the potatoes with a fork; they should be nearly tender. Sprinkle the remaining 1 cup of cheese evenly over the top layer. Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, or until the cheese is bubbly, golden brown, and the potatoes are completely fork-tender.
- Remove the scalloped potatoes from the oven. Allow them to rest for 10 to 15 minutes before serving. This rest time allows the sauce to settle and firm up, ensuring a perfectly creamy and sliceable result.
