Scalloped Potatoes
Scalloped potatoes are a creamy, rich, and cheesy side dish perfect for any meal. Baked to perfection with a luscious sauce, these potatoes are a comfort food classic!
Equipment
- Baking dish
- Mandoline Slicer
Ingredients
Main Ingredients
- 3 lbs Russet or Yukon Gold potatoes thinly sliced
- 3 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 cup heavy cream
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Optional Additions
- 1 cup cheddar or Gruyère cheese shredded
- 1/2 cup Parmesan cheese grated, for topping
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Thinly slice potatoes (about 1/8-inch thick) using a mandoline slicer or sharp knife. Soak in cold water for 10 minutes, then drain and pat dry.
- Melt butter in a saucepan over medium heat. Add onions and garlic, cooking until fragrant.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and heavy cream, stirring constantly. Simmer for 3-5 minutes until thickened. Season with salt, pepper, and nutmeg.
- Arrange half of the sliced potatoes in the baking dish. Pour half of the creamy sauce over them. Repeat with another layer of potatoes and sauce.
- If making a cheesy version, sprinkle cheddar between layers and Parmesan on top.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 25-30 minutes until golden brown and bubbly.
- Let the dish rest for 10 minutes before serving. For a crispy top, broil for 2-3 minutes before serving.
Notes
For extra flavor, add ham, bacon, or herbs like rosemary or thyme. Make ahead and refrigerate for up to 24 hours before baking.