Scalloped potatoes are a timeless side dish made with thinly sliced potatoes layered in a creamy, cheesy sauce and baked until bubbly and golden. This version uses russet potatoes simmered in a rich blend of heavy cream, milk, garlic, and thyme, then finished with Gruyère and Parmesan cheeses. The result is a luscious, melt-in-your-mouth casserole with a crisp, golden top and tender, flavorful layers beneath. It’s indulgent, satisfying, and guaranteed to impress.
Ingredients (Serves 4–6):
- 2 tablespoons unsalted butter, plus more for greasing the dish
- 4 medium russet potatoes (about 2 pounds), peeled and sliced ⅛-inch thick
- 1½ cups heavy cream
- ½ cup whole milk
- 2 cloves garlic, minced
- ½ teaspoon fresh thyme leaves
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1 cup shredded Gruyère cheese (about 4 oz)
- ½ cup finely grated Parmesan cheese (about 1½ oz)
Instructions:
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch square baking dish with butter and set aside.
2. Slice the Potatoes
- Peel the potatoes and slice them into ⅛-inch thick rounds using a mandoline or sharp knife. Uniform slices ensure even cooking.
3. Simmer the Potatoes
- In a medium saucepan, combine the sliced potatoes, heavy cream, milk, butter, garlic, thyme, salt, pepper, and nutmeg.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Cook for about 5 minutes, until the potatoes are just tender but still hold their shape. Do not overcook—they’ll finish in the oven.
4. Add the Cheese
- Remove the saucepan from heat.
- Gently stir in the Gruyère and Parmesan cheeses until melted and evenly distributed.
5. Assemble and Bake
- Pour the entire mixture into the prepared baking dish, spreading the potatoes evenly.
- Smooth the top and sprinkle with a little extra Parmesan if desired.
- Bake uncovered for 45–50 minutes, or until the top is golden brown and the potatoes are fully tender.
6. Rest and Serve
- Let the dish rest for 10 minutes before serving. This helps the sauce thicken and makes slicing easier.
Tips & Variations:
- Cheese swaps: Try sharp cheddar, fontina, or Swiss for different flavor profiles.
- Add-ins: Sautéed onions, leeks, or cooked bacon can be layered in for extra depth.
- Make ahead: Assemble the dish a day in advance and refrigerate. Bake just before serving.
- Lighter version: Use half-and-half instead of heavy cream, though the texture may be slightly less rich.
Storage & Reheating:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.
Why You’ll Love These Scalloped Potatoes:
- Creamy, cheesy, and deeply comforting
- Elegant enough for holidays, easy enough for weeknights
- Customizable with your favorite cheeses and herbs
- A guaranteed crowd-pleaser
Would you like a version with caramelized onions or a dairy-free twist? I’d be happy to help you customize it!