Save to Pinterest Tender layers of thinly sliced potatoes baked in a luxuriously creamy, cheesy sauce—this Southern classic brings comfort and richness to any meal.
I remember serving this to my family during holiday dinners and watching everyone go back for seconds it quickly became a favorite.
Ingredients
- Potatoes: 3 pounds (1.4 kg) Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch thick)
- Cheese & Dairy: 2 cups (200 g) sharp cheddar cheese shredded 1 cup (100 g) Gruyère cheese shredded 2 cups (480 ml) heavy cream 1 cup (240 ml) whole milk 4 tablespoons (55 g) unsalted butter 2 tablespoons (16 g) all-purpose flour
- Seasonings: 2 garlic cloves minced 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon onion powder ¼ teaspoon ground nutmeg (optional) 1 tablespoon chopped fresh chives or parsley for garnish (optional)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Grease a 9x13-inch (23x33 cm) baking dish with butter
- Step 2:
- In a medium saucepan melt butter over medium heat Add minced garlic sauté 1 minute until fragrant
- Step 3:
- Whisk in flour and cook for 1 2 minutes to form a roux stirring constantly
- Step 4:
- Gradually whisk in heavy cream and milk Bring to a gentle simmer stirring frequently until slightly thickened (about 3 4 minutes)
- Step 5:
- Add cheddar and Gruyère cheeses (reserve ½ cup cheddar for topping) salt black pepper onion powder and nutmeg Stir until cheese is melted and sauce is smooth Remove from heat
- Step 6:
- Layer half of the sliced potatoes evenly in the prepared baking dish Pour half of the cheese sauce over potatoes spreading evenly
- Step 7:
- Repeat with remaining potatoes and cheese sauce
- Step 8:
- Sprinkle reserved cheddar cheese over the top
- Step 9:
- Cover dish with foil and bake for 45 minutes Remove foil and bake an additional 30 minutes until golden and bubbling
- Step 10:
- Let rest for 10 15 minutes before serving Garnish with chives or parsley if desired
Save to Pinterest We enjoy this dish especially when gathered together as a family during festive meals it always brings smiles.
Notes
For a smoky twist add ½ cup diced cooked ham or crumbled bacon between layers Substitute Gruyère with Swiss cheese if preferred Best served alongside roasted meats or as part of a holiday spread
Required Tools
9x13-inch baking dish Medium saucepan Whisk Sharp knife or mandoline slicer Mixing spoon Aluminum foil
Allergen Information
Contains milk cheese and butter (dairy) and wheat (gluten) Check cheese and cream for hidden allergens Not suitable for dairy-free or gluten-free diets without substitutions
Save to Pinterest This recipe is sure to impress with its creamy layered goodness rich flavors and family friendly appeal.
Recipe FAQs
- → What type of potatoes work best for this dish?
Yukon Gold potatoes are ideal due to their creamy texture and thinly sliced to ensure even cooking and tender layers.
- → Can I use different cheeses in the sauce?
Yes, Gruyère can be substituted with Swiss cheese, and sharp cheddar gives a nice tangy richness to the sauce.
- → How do I achieve a creamy, thick cheese sauce?
Start by making a roux with butter and flour, then gradually whisk in cream and milk before adding shredded cheeses for a smooth, velvety texture.
- → Any tips for layering the potatoes and sauce?
Layer half the sliced potatoes evenly, pour half the cheese sauce over them, then repeat. Finish with reserved cheddar cheese on top for a golden crust.
- → What is the best way to bake scalloped potatoes evenly?
Cover with foil for the first 45 minutes to retain moisture, then bake uncovered for 30 minutes to brown the top and create a bubbling crust.