Name: Cheesy Scalloped Potatoes
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick); 4 tablespoons unsalted butter; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups whole milk, warmed; 1 cup heavy cream; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 2 cups shredded sharp cheddar cheese, divided; 1 cup shredded Gruyère cheese, divided; Fresh thyme leaves for garnish (optional)

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Under the soft glow of kitchen lights, where the air hums with anticipation, there exists a dish that whispers of comfort and connection. Unfolding like a cherished memory, these cheesy scalloped potatoes cradle tender slices in a velvety embrace, promising warmth with every forkful. Utterly simple yet profoundly satisfying, they transform an ordinary evening into a moment of shared intimacy, where each bite feels like a gentle caress.

Why This Recipe Works

Thin, uniform potato slices ensure even cooking and a melt-in-your-mouth texture.
A rich, creamy sauce made from scratch coats every layer without becoming greasy.
Layering cheese between potatoes creates pockets of gooey delight in each bite.
Slow baking allows flavors to meld into a harmonious, comforting whole.
The golden, bubbly top adds a satisfying crunch to the tender interior.

Ingredients

3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk, warmed
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Gruyère cheese, divided
Fresh thyme leaves for garnish (optional)

Equipment Needed

9×13-inch baking dish
Mandoline slicer or sharp knife
Large saucepan
Whisk
Measuring cups and spoons
Mixing bowls
Aluminum foil

Instructions

Prepare Your Potatoes and Preheat

Begin by preheating your oven to 375°F, allowing it to reach the perfect temperature for gentle, even cooking. As it warms, peel your Yukon Gold potatoes—their buttery flesh ideal for this dish—and slice them uniformly about 1/8-inch thick using a mandoline or very sharp knife. This consistency is crucial; it ensures each layer cooks through without becoming mushy or remaining crunchy. Place the slices in a bowl of cold water to prevent browning, letting them soak while you prepare the sauce. This simple step keeps them pristine, ready to absorb the creamy goodness you’ll create next. Feel the anticipation build as you ready your baking dish, lightly buttering it to welcome the layers that will soon nestle within.

Create the Creamy Sauce

In a large saucepan over medium heat, melt the unsalted butter until it froths gently, then add the finely chopped onion. Sauté until translucent and fragrant, about 5-7 minutes, stirring occasionally to prevent burning. Add the minced garlic and cook for another minute, just until its aroma blooms without turning bitter. Sprinkle in the all-purpose flour, whisking constantly to form a smooth roux that cooks for 2 minutes to eliminate any raw flour taste. Slowly pour in the warmed whole milk and heavy cream, whisking continuously to avoid lumps, until the mixture thickens into a velvety sauce that coats the back of a spoon. Season with kosher salt, black pepper, and a whisper of nutmeg, then stir in 1 cup of the shredded cheddar and 1/2 cup of the Gruyère until melted and silky. Tip: Warm your milk slightly before adding to prevent curdling and ensure a smoother sauce.

Layer Potatoes and Sauce

Drain the potato slices and pat them dry with a clean kitchen towel to remove excess moisture, which helps the sauce cling better. In your buttered baking dish, arrange a single layer of potatoes, slightly overlapping like shingles on a roof, covering the bottom completely. Ladle a generous portion of the creamy cheese sauce over the potatoes, using about one-third of the total amount, and sprinkle with a handful of the remaining cheeses. Repeat this process—potatoes, sauce, cheese—two more times, ending with a final layer of sauce and a generous topping of the remaining cheddar and Gruyère. This layering builds depth, creating pockets of molten cheese that will bubble and brown beautifully in the oven. Press down gently to ensure the sauce seeps into every crevice, promising a cohesive, tender result.

Bake to Golden Perfection

Cover the baking dish tightly with aluminum foil, sealing the edges to trap steam and cook the potatoes through without drying out. Place it in the preheated oven on the center rack and bake for 45 minutes, allowing the heat to penetrate and soften the potatoes into tender submission. After this time, remove the foil carefully to avoid steam burns, and continue baking uncovered for an additional 20-25 minutes. Watch as the top transforms into a golden-brown crust, with bubbles breaking through the surface and edges crisping slightly. Tip: For an extra-crispy top, broil for the last 2-3 minutes, but stay vigilant to prevent burning. The dish is ready when a knife slides easily through the center potatoes and the sauce is bubbling vigorously around the edges.

Rest and Serve with Love

Once out of the oven, let the scalloped potatoes rest for 10-15 minutes on a wire rack; this allows the sauce to thicken slightly and the layers to set, making for cleaner slices. As they cool, the flavors meld further, becoming even more harmonious and rich. Garnish with fresh thyme leaves if desired, their herbal note cutting through the decadence with a whisper of freshness. Serve warm, scooping portions that reveal the beautiful strata of potatoes and cheese, each bite a testament to your care. Tip: Leftovers reheat beautifully in a 350°F oven covered with foil for 15-20 minutes, restoring their creamy texture. Pair with a simple roast or salad, and let this dish be the heart of your intimate meal.

Tips and Tricks

For the creamiest results, use a mandoline to slice potatoes evenly; if using a knife, aim for consistent 1/8-inch thickness. Soaking potatoes in cold water removes excess starch, preventing gumminess—just be sure to pat them dry thoroughly. Experiment with cheese blends: a touch of smoked Gouda adds depth, while Parmesan offers a salty kick. If making ahead, assemble the dish up to a day in advance, cover, and refrigerate; add 10-15 minutes to baking time when cooking from cold. For a lighter version, substitute half-and-half for heavy cream, but note the sauce may be slightly less rich. Always warm dairy before adding to a roux to prevent curdling and ensure a smooth sauce. Letting the dish rest after baking allows it to set, making serving easier and more elegant.

Recipe Variations

Herb-Infused: Add 2 tablespoons of chopped fresh rosemary or thyme to the sauce for an aromatic twist that complements the cheese.
Smoky Bacon: Cook 6 slices of chopped bacon until crisp, then layer it between the potatoes for a savory, crunchy contrast.
Caramelized Onion: Swap the raw onion for 1 cup of slowly caramelized onions, cooked until golden and sweet, to deepen the flavor profile.
Spicy Kick: Stir 1 teaspoon of smoked paprika or a pinch of cayenne pepper into the sauce for a subtle heat that warms the palate.
Vegetable Addition: Layer thinly sliced mushrooms or spinach between the potatoes for added texture and nutrients, adjusting baking time as needed.

Frequently Asked Questions

Q: Can I use different types of potatoes for this recipe?
A: Yukon Gold potatoes are ideal for their creamy texture, but Russets work well too—just slice them a bit thicker to prevent falling apart. Avoid waxy potatoes like red bliss, as they may not soften as evenly in the sauce.

Q: How do I store and reheat leftovers?
A: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil for 15-20 minutes, or until warmed through, to maintain the creamy texture.

Q: Can I make this dish ahead of time?
A: Yes, assemble the layers in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if starting from cold, and check for doneness with a knife.

Q: What can I substitute for heavy cream if I want a lighter version?
A: For a lighter option, use half-and-half or whole milk mixed with a tablespoon of cornstarch to thicken. The sauce may be slightly less rich, but it will still be delicious and creamy.

Q: Why do my scalloped potatoes sometimes turn out watery?
A: Wateriness often comes from excess potato starch or not patting slices dry. Soak and dry them well, and ensure your sauce is thick enough to coat a spoon before layering.

Summary

These cheesy scalloped potatoes weave tender slices with a velvety sauce, baked to golden perfection for a dish that feels like a warm embrace. Perfect for cozy dinners, they promise comfort and connection in every creamy, layered bite.