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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes with Gruyère and Nutmeg

A luxurious and deeply satisfying side dish featuring thin-sliced Russet or Yukon Gold potatoes baked in a rich, creamy sauce made with milk, heavy cream, aromatic spices, and Gruyère cheese.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and Cheese
  • 3 pounds Russet or Yukon Gold potatoes Peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups Shredded Gruyère or sharp white cheddar cheese About 8 ounces, divided
For the Cream Sauce
  • 1 tablespoon unsalted butter
  • 1/2 large yellow onion Finely minced
  • 2 cloves garlic Minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk Or half-and-half for extra richness
  • 1 cup heavy cream
  • 1 teaspoon salt Plus more to taste
  • 1/2 teaspoon black pepper Freshly ground
  • 1/4 teaspoon nutmeg Preferably freshly grated

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Mandoline or Sharp Knife
  • Whisk

Method
 

Preparation and Preheating
  1. 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.
Making the Cream Sauce Base
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Layering and Baking
  1. 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.
  2. 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.)
  3. 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.
Resting and Serving
  1. 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.

Notes

For the best result and safest cooking, use a metal or ceramic baking dish. If using a glass dish, reduce the oven temperature by 25°F. You can assemble this dish up to 12 hours ahead of time; cover and refrigerate, then add 15 minutes to the initial covered baking time.