Description
This classic Scalloped Potatoes recipe features thinly sliced russet potatoes layered in a rich, cheesy cream sauce infused with garlic, thyme, and nutmeg. Baked to golden perfection, this comforting side dish offers a creamy texture and a bubbling cheesy crust, perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 3 pounds russet potatoes, peeled
Cream Sauce
- 4 tablespoons (½ stick) salted butter, cut into pieces
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 cup chicken or vegetable stock
- 1 teaspoon minced fresh thyme, plus more for serving
- 2 ½ teaspoons sea salt
- 1 teaspoon freshly cracked black pepper, plus more for serving
- ½ teaspoon ground nutmeg
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
Instructions
- Preheat and Prepare: Preheat the oven to 400°F and position a rack in the center. Grease a 9 x 13-inch casserole dish with butter or cooking spray. Fill a large bowl with cold water for rinsing potatoes.
- Slice Potatoes: Using a mandolin, slice the peeled potatoes into ⅛-inch thick slices. Transfer these slices immediately to the bowl of cold water to prevent browning. Rinse well, then lay them out on a dry dish towel and pat completely dry.
- Make Roux Base: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle the flour over the butter and garlic, stirring to combine, and cook for 1 to 2 minutes to form a roux.
- Add Stock and Seasonings: Slowly pour in the chicken or vegetable stock while stirring continuously to avoid lumps. Add the minced thyme, 1 teaspoon salt, pepper, and nutmeg. Whisk the mixture until it thickens, about 3 minutes.
- Add Milk and Cheese: Increase heat to medium-high and gradually add the milk in small batches, whisking constantly until the sauce thickens and all milk is incorporated, approximately 5 minutes. Reduce heat to low and stir in 1 cup of grated cheddar cheese until fully melted and combined. Remove from heat.
- Layer Potatoes and Sauce: In the prepared casserole dish, arrange one-third of the potato slices in an even layer. Sprinkle with ½ teaspoon salt and pour one-third of the cream sauce over the potatoes. Repeat layering with half of the remaining potatoes, ½ teaspoon salt, and half of the remaining sauce.
- Top and Bake: Finish with the remaining potatoes and the remaining 1 cup of cheese. Cover the dish and bake on the center rack for 35 minutes. Then uncover and continue baking until potatoes are tender and cheese is bubbling and golden, about 40 more minutes.
- Rest and Serve: Remove from the oven and cover loosely. Let the dish rest for 15 minutes to set. Garnish with fresh thyme leaves and freshly cracked black pepper before serving.
Notes
- For best results, use a mandolin for uniform potato slices to ensure even cooking.
- Rinsing and drying potatoes removes excess starch and prevents the dish from becoming gluey.
- You can substitute the sharp cheddar with Gruyere or a cheese blend for different flavors.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven at 350°F.
- To make it vegetarian, use vegetable stock instead of chicken stock.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg
