Name: Cheesy Scalloped Potatoes
Ingredients: Russet Potatoes (3 pounds): These are the workhorse of this recipe. Russet potatoes are high in starch, which is crucial for creating that creamy, luscious sauce as they bake. Their slightly drier texture also prevents them from becoming mushy, holding their shape beautifully in the scalloped layers. Look for firm, unblemished potatoes for the best results.; Yellow Onion (1 medium): A finely sliced yellow onion adds a subtle savory sweetness to the dish. It mellows out as it cooks, infusing the potatoes with a delicate aroma and depth of flavor that complements the richness of the cheese and cream.; Garlic Cloves (2-3 cloves): Freshly minced garlic is essential for that pungent, aromatic kick that elevates the entire dish. Garlic adds warmth and complexity, cutting through the richness and preventing the potatoes from tasting flat.; Unsalted Butter (6 tablespoons): Butter is the foundation of the creamy sauce. It’s used to create a roux, which thickens the milk and cream, resulting in a velvety smooth texture. Unsalted butter allows you to control the overall saltiness of the dish.; All-Purpose Flour (1/4 cup): The flour, when combined with melted butter, forms the roux that thickens the sauce. It acts as a binder, ensuring the sauce coats the potatoes perfectly and doesn’t become watery.; Whole Milk (2 cups): Milk adds a lighter creaminess to the sauce. Whole milk provides a good balance of richness and fluidity, creating a sauce that’s not too heavy but still luxuriously smooth.; Heavy Cream (1 cup): Heavy cream is the key to ultimate decadence. It adds a rich, velvety texture and a luxurious mouthfeel to the sauce. The higher fat content of heavy cream ensures a stable, emulsified sauce that won’t separate during baking.; Sharp Cheddar Cheese (2 cups, shredded): Sharp cheddar cheese provides that classic, tangy cheesiness that everyone loves in scalloped potatoes. Its bold flavor stands up beautifully to the potatoes and creamy sauce, creating a balanced and satisfying taste. Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains cellulose, which can hinder melting.; Gruyère Cheese (1 cup, shredded): Gruyère cheese adds a layer of nutty, complex flavor to the cheese blend. It melts beautifully and contributes to the overall richness and depth of taste, complementing the sharp cheddar perfectly. Again, freshly grated is recommended.; Fresh Thyme Sprigs (2-3 sprigs): Fresh thyme infuses the dish with a subtle herbaceous aroma and flavor. The earthy notes of thyme pair wonderfully with potatoes and cheese, adding a touch of freshness and sophistication.; Nutmeg (Pinch, freshly grated): A pinch of freshly grated nutmeg adds a warm, subtle spice that enhances the overall flavor profile. Nutmeg complements the creaminess and cheesiness, adding a touch of complexity without being overpowering. Freshly grated nutmeg is far superior in flavor to pre-ground.; Salt and Black Pepper (to taste): Salt and pepper are essential for seasoning and balancing the flavors. Season generously at each stage to ensure every layer is perfectly seasoned. Freshly ground black pepper offers a more robust flavor than pre-ground.

Ingredients

To create the most delectable Cheesy Scalloped Potatoes, you’ll need a handful of quality ingredients. Each component plays a vital role in the overall flavor and texture of this classic dish. Here’s a breakdown of what you’ll need:

Russet Potatoes (3 pounds): These are the workhorse of this recipe. Russet potatoes are high in starch, which is crucial for creating that creamy, luscious sauce as they bake. Their slightly drier texture also prevents them from becoming mushy, holding their shape beautifully in the scalloped layers. Look for firm, unblemished potatoes for the best results.
Yellow Onion (1 medium): A finely sliced yellow onion adds a subtle savory sweetness to the dish. It mellows out as it cooks, infusing the potatoes with a delicate aroma and depth of flavor that complements the richness of the cheese and cream.
Garlic Cloves (2-3 cloves): Freshly minced garlic is essential for that pungent, aromatic kick that elevates the entire dish. Garlic adds warmth and complexity, cutting through the richness and preventing the potatoes from tasting flat.
Unsalted Butter (6 tablespoons): Butter is the foundation of the creamy sauce. It’s used to create a roux, which thickens the milk and cream, resulting in a velvety smooth texture. Unsalted butter allows you to control the overall saltiness of the dish.
All-Purpose Flour (1/4 cup): The flour, when combined with melted butter, forms the roux that thickens the sauce. It acts as a binder, ensuring the sauce coats the potatoes perfectly and doesn’t become watery.
Whole Milk (2 cups): Milk adds a lighter creaminess to the sauce. Whole milk provides a good balance of richness and fluidity, creating a sauce that’s not too heavy but still luxuriously smooth.
Heavy Cream (1 cup): Heavy cream is the key to ultimate decadence. It adds a rich, velvety texture and a luxurious mouthfeel to the sauce. The higher fat content of heavy cream ensures a stable, emulsified sauce that won’t separate during baking.
Sharp Cheddar Cheese (2 cups, shredded): Sharp cheddar cheese provides that classic, tangy cheesiness that everyone loves in scalloped potatoes. Its bold flavor stands up beautifully to the potatoes and creamy sauce, creating a balanced and satisfying taste. Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains cellulose, which can hinder melting.
Gruyère Cheese (1 cup, shredded): Gruyère cheese adds a layer of nutty, complex flavor to the cheese blend. It melts beautifully and contributes to the overall richness and depth of taste, complementing the sharp cheddar perfectly. Again, freshly grated is recommended.
Fresh Thyme Sprigs (2-3 sprigs): Fresh thyme infuses the dish with a subtle herbaceous aroma and flavor. The earthy notes of thyme pair wonderfully with potatoes and cheese, adding a touch of freshness and sophistication.
Nutmeg (Pinch, freshly grated): A pinch of freshly grated nutmeg adds a warm, subtle spice that enhances the overall flavor profile. Nutmeg complements the creaminess and cheesiness, adding a touch of complexity without being overpowering. Freshly grated nutmeg is far superior in flavor to pre-ground.
Salt and Black Pepper (to taste): Salt and pepper are essential for seasoning and balancing the flavors. Season generously at each stage to ensure every layer is perfectly seasoned. Freshly ground black pepper offers a more robust flavor than pre-ground.

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Instructions

Creating these Cheesy Scalloped Potatoes is surprisingly straightforward, even for beginner cooks. Follow these detailed instructions for a guaranteed delicious outcome:

Prepare the Potatoes: Begin by thoroughly washing and scrubbing the russet potatoes. There’s no need to peel them for scalloped potatoes; the skin adds texture and nutrients. Using a mandoline or a very sharp knife, thinly slice the potatoes into uniform rounds, about 1/8 inch thick. Uniform slices ensure even cooking. If you don’t have a mandoline, take your time and aim for consistent slices. Place the potato slices in a bowl of cold water as you slice them to prevent browning and remove excess starch. This step helps ensure the potatoes cook evenly and don’t become sticky.
Sauté the Aromatics: Preheat your oven to 375°F (190°C). While the oven is preheating, prepare the aromatic base for your sauce. Finely dice the yellow onion and mince the garlic cloves. In a large, oven-safe skillet (cast iron works wonderfully) or a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Don’t let the onions brown; you want them to be soft and sweet. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Make the Roux: Reduce the heat to low. Sprinkle the 1/4 cup of all-purpose flour over the sautéed onions and garlic. Stir constantly with a whisk for about 2-3 minutes to cook out the raw flour taste and create a smooth roux. This step is crucial for a lump-free sauce. The roux should be pale golden and smell slightly nutty.
Create the Cream Sauce: Gradually whisk in the 2 cups of whole milk, ensuring there are no lumps. Continue whisking until the sauce begins to thicken slightly. Then, pour in the 1 cup of heavy cream and stir to combine. Bring the sauce to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Season the sauce generously with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasonings as needed. Remember that the cheese will also add saltiness.
Assemble the Scalloped Potatoes: Drain the potato slices from the cold water and pat them dry with paper towels. This step removes excess moisture and helps the sauce adhere better. Remove the thyme leaves from the sprigs and finely chop them. Add the chopped thyme to the cream sauce and stir. Now, it’s time to assemble the scalloped potatoes. If using a separate baking dish instead of an oven-safe skillet, lightly grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter.
Layer the Potatoes and Cheese: Begin layering the potato slices in the skillet or baking dish, slightly overlapping each slice. Arrange about one-third of the potato slices in an even layer on the bottom. Sprinkle about one-third of the shredded sharp cheddar cheese and one-third of the shredded Gruyère cheese over the potatoes. Pour about one-third of the cream sauce evenly over the cheese layer. Repeat these layers two more times: potatoes, cheese, sauce, potatoes, cheese, sauce, ending with a layer of sauce and cheese on top. This layering technique ensures that every potato slice is coated in creamy, cheesy goodness.
Bake to Golden Perfection: Cover the skillet or baking dish tightly with aluminum foil. This prevents the top from browning too quickly and allows the potatoes to steam and cook through evenly. Bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for another 30-40 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. The baking time can vary depending on your oven and the thickness of your potato slices. If the top is browning too quickly, you can loosely tent it with foil.
Rest and Serve: Once baked, remove the Cheesy Scalloped Potatoes from the oven and let them rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together beautifully. Resting also makes it easier to slice and serve the potatoes. Garnish with a sprinkle of fresh thyme or chopped parsley, if desired, for a touch of freshness and visual appeal. Serve hot and enjoy the creamy, cheesy goodness!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 35g