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Classic Scalloped Potatoes

Close-up of bubbly, golden-brown baked scalloped potatoes in a glass dish, sprinkled with herbs.
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A rich and creamy potato casserole, perfect as a holiday side dish or a comforting weeknight meal.

Ingredients

Scale
  • 4 cups thinly sliced Yukon Gold potatoes (about 2 lbs)
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated Gruyere cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 2-quart baking dish.
  2. In a large bowl, toss the sliced potatoes with the cheddar and Gruyere cheeses. Spread evenly in the prepared baking dish.
  3. In a medium saucepan, whisk together the flour, salt, pepper, and nutmeg. Gradually whisk in the milk and heavy cream until smooth.
  4. Cook over medium heat, stirring constantly, until the sauce thickens, about 5-7 minutes. Do not boil.
  5. Remove from heat and stir in the butter until melted.
  6. Pour the sauce evenly over the potatoes and cheese in the baking dish.
  7. Cover the dish tightly with aluminum foil.
  8. Bake for 45 minutes.
  9. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  10. Let stand for 10 minutes before serving.

Notes

  • For a smoother sauce, you can strain out any lumps before pouring it over the potatoes.
  • If you prefer a crispier top, you can broil the casserole for the last 1-2 minutes, watching carefully to prevent burning.
  • Yukon Gold potatoes hold their shape well and provide a creamy texture. Russets can also be used but may become mushy.

Nutrition

Find it online: https://kingscook.com/scalloped-potatoes-recipe/