Recipe
Let me tell you, this scalloped potatoes recipe is the ultimate comfort food you’ll want to make again and again. It’s creamy, cheesy, and layered with thinly sliced potatoes that soak up all that rich, garlicky goodness—every bite is pure bliss.
The secret? A touch of fresh thyme and a dash of nutmeg that takes it from good to *unforgettable*. I’ve been making this for family gatherings for years, and it’s always the first dish to disappear.
Whether you’re serving it up for a holiday feast or a cozy Sunday dinner, this dish is guaranteed to impress with its golden, bubbling top and melt-in-your-mouth layers. Trust me, once you try it, you’ll wonder how you ever lived without it.
Ingredients
For the creamiest, most flavorful scalloped potatoes, the right ingredients make all the difference. Waxy potatoes like Yukon Golds hold their shape beautifully, while heavy cream guarantees a luxuriously rich texture. Don’t skimp on the cheese—sharp cheddar adds depth, and Gruyère brings a nutty complexity that’s worth the splurge. Here’s what you’ll need:
- Potatoes: 2 lbs Yukon Gold potatoes (peeled and thinly sliced). *Pro tip: A mandoline slicer guarantees even thickness for perfect cooking.*
- Heavy cream: 2 cups (for that velvety texture). *Substitution: Half-and-half works, but it won’t be as rich.*
- Cheese: 1 ½ cups shredded sharp cheddar and ½ cup shredded Gruyère. *Must-have: Gruyère melts beautifully and adds unmatched flavor.*
- Garlic: 3 cloves, minced (for a fragrant punch).
- Butter: 2 tbsp (for sautéing the garlic and greasing the dish).
- Salt and pepper: 1 tsp each (adjust to taste).
- Fresh thyme: 1 tbsp, chopped (for a subtle herbal note). *Optional: Rosemary works as a swap, but thyme pairs better.*
- Nutmeg: A pinch (adds warmth and enhances the creaminess). *Little win: Freshly grated nutmeg elevates the flavor.*
Keep it simple, but invest in quality dairy and cheese—they’re the backbone of this dish.
How to Make the Best Cheesy Scalloped Potatoes Recipe
Layer the potatoes in the prepared dish, overlapping slightly. Pour half of the sauce over the first layer, then sprinkle with shredded cheese. Repeat with the remaining potatoes, sauce, and cheese. Layering guarantees every bite is creamy and flavorful.
Cover the dish with foil and bake for 40 minutes. Foil traps steam, helping the potatoes soften without drying out.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork. The uncovered baking time creates a delicious golden crust.
Let the dish rest for 10 minutes before serving. This allows the sauce to set slightly, making it easier to slice and serve.
Garnish with chopped parsley or chives for a fresh, vibrant finish. Serve warm and enjoy!
Nutrition
Scalloped potatoes are a creamy and comforting dish. Here’s the nutritional breakdown per serving:
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 320 | 14g | 38g | 10g | 3g | 5g | 480mg |
Chef Tips
To guarantee your scalloped potatoes turn out perfectly, I recommend using a mandoline slicer for even potato thickness, which helps them cook uniformly.
Always layer potatoes tightly to prevent gaps. Don’t skip the cheese—sharp cheddar adds depth.
Bake covered first, then uncover to brown the top. Let them rest 10 minutes before serving; this sets the creamy sauce.
These small steps make a big difference.
Frequently Asked Questions
Can Scalloped Potatoes Be Made Ahead of Time?
I can definitely make scalloped potatoes ahead of time. I’ll prepare them, let them cool, cover tightly, and refrigerate for up to 2 days. When I’m ready, I’ll bake them, adding extra time if needed.
What’s the Best Potato Variety for Scalloped Potatoes?
I’d recommend russet potatoes for scalloped potatoes—they hold their shape well and absorb flavors beautifully. Yukon Golds work too if you prefer a creamier texture. Just avoid waxy potatoes; they don’t soften as nicely.
Can I Freeze Cooked Scalloped Potatoes?
I’d freeze cooked scalloped potatoes, but they might lose some creaminess. Let them cool, then store ‘em in an airtight container. Reheat slowly in the oven with a splash of milk to restore moisture.
How Do I Prevent My Scalloped Potatoes From Curdling?
I avoid curdling by using fresh, full-fat dairy, keeping my heat low, and stirring gently. I also let my sauce thicken before adding it to the potatoes, and I always bake them uncovered to control moisture.
Can I Make Scalloped Potatoes Without Cheese?
Yes, I can make scalloped potatoes without cheese. I’ll use a creamy sauce made from butter, flour, milk, and seasonings like garlic or herbs for flavor. The dish still turns out rich and comforting without the cheese.
