Go Back

Cheesy Scalloped Potatoes

Cheesy scalloped potatoes baked until tender layers soak up a rich cream-garlic sauce and the top turns golden, bubbling, and cheesy. Oven-baked with Gruyere and sharp cheddar for a crisp crust and creamy center.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Cheesy scalloped potatoes
  • 3 lb Yukon gold potatoes Peeled and very thinly sliced so they bake tender in time.
  • 3 garlic Minced.
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 2 cup Gruyere Shredded.
  • 1 cup sharp cheddar Shredded.
  • 4 tbsp unsalted butter
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F and butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, fresh thyme, nutmeg, salt, and pepper until smooth and combined.
  3. Layer Yukon gold potatoes in overlapping rows in the baking dish and pour the cream mixture over the top.
  4. Press the potatoes down to submerge them in the liquid, then cover tightly with foil.
Bake and brown the top
  1. Bake for 50 minutes covered, until the potatoes have started to soften.
  2. Uncover and scatter Gruyere and sharp cheddar over the top for an even cheesy layer.
  3. Bake 18 to 22 more minutes, until the top is golden, bubbling, and the potatoes are completely tender.
Rest and serve
  1. Rest the casserole for 10 minutes before serving to let the sauce thicken and the layers set.

Notes

For best tenderness, keep potato slices very thin and even so they cook through at the same rate. Refrigerate leftovers in a sealed container up to 4 days; reheat covered in a 325°F oven until hot. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter swap, use half-and-half instead of heavy cream for a slightly less rich sauce.