Cheesy Scalloped Potatoes Cream (Print Version)
Tender potato slices baked in a creamy cheese sauce, ideal for a comforting side dish.
# What You'll Need:
→ Vegetables
01 - 3.3 lbs russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped (optional)
→ Dairy
03 - 2 cups heavy cream
04 - 1 cup whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded Gruyère cheese
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 2 cloves garlic, minced
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - ¼ teaspoon ground nutmeg
→ Garnish
12 - 2 tablespoons chopped fresh chives or parsley (optional)
# How to Cook:
01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Melt butter in a saucepan over medium heat. Add onion if using, and sauté until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add heavy cream, whole milk, salt, black pepper, and nutmeg to the saucepan. Warm gently until steaming but not boiling, then remove from heat.
04 - Arrange half of the sliced potatoes evenly in the prepared baking dish, slightly overlapping. Pour half of the cream sauce over the potatoes and sprinkle half of the shredded cheddar and Gruyère cheeses on top.
05 - Layer the remaining sliced potatoes evenly over the first layer. Pour the remaining cream sauce followed by the rest of the shredded cheeses.
06 - Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
07 - Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown, bubbly, and potatoes are tender when pierced with a knife.
08 - Allow to rest for 10 minutes before serving. Optionally, garnish with chopped fresh chives or parsley.
# Expert Advice:
01 -
- The sharp cheddar and creamy Gruyère create a sauce that clings to every potato slice, making each bite feel indulgent without being heavy.
- It comes together in under two hours and actually gets better if you let it rest, so you can prep ahead and relax before guests arrive.
- One dish feeds six people generously and pairs with almost everything—roasted meat, grilled fish, or just a simple salad.
02 -
- Slice your potatoes as evenly as possible; thick slices won't cook through while thin ones turn to mush, so aim for about the thickness of a coin.
- Never let the cream boil—high heat will cause the dairy to curdle and separate, ruining the whole sauce, so keep the temperature gentle and watch it carefully.
- The potatoes will seem underdone when you pull back the foil, but they keep cooking as the dish sits uncovered, so don't overextend the final baking time or you'll end up with mush.
03 -
- Use a mandoline or the slicing attachment on a box grater to get even potato slices; uniformity means even cooking and that perfect tender texture throughout.
- Save a handful of cheese to scatter on top at the very end before it goes under the broiler for one minute—this creates an extra crispy, deeply golden crust that people will ask about.