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a serving of cheesy scalloped potatoes on a plate

Cheesy Scalloped Potatoes

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These cheesy scalloped potatoes are sliced potato rounds that are cooked in a creamy sauce and then layered with cheese and baked to golden brown perfection. An easy yet impressive side dish that pairs perfectly with any potluck or holiday dinner!
Course Side Dish
Cuisine American
Keyword cheesy scalloped potatoes, creamy scalloped potatoes, scalloped potatoes
Prep Time 40 mins
Total Time 40 mins
Servings 10 servings
Calories 371
Author Kim

Ingredients

  • 1 clove garlic, lightly smashed and peeled
  • unsalted butter, room temperature, for pan
  • 4 pounds Yukon Gold potatoes (I recommend weighing the potatoes for the right proportions)*
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tablespoon lightly packed fresh thyme leaves + more for garnishing the cooked potatoes
  • 1 1/2 teaspoons course salt + more to taste
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 6 ounces Gruyere cheese, coarsely grated (2 1/4 cups)**

Instructions

  • Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish*** with garlic; then mince garlic to be used in cream sauce. Grease dish with butter. Peel potatoes and cut into 1/8-inch-thick rounds.
  • Transfer potatoes and garlic to a large pot with cream, milk, thyme, salt, pepper, and nutmeg. Bring to a boil over high heat. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
  • Use a slotted spoon, to transfer one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. After layering the potatoes and cheese, drizzle the liquid over the top, letting it seep down into the dish. Loosely cover dish with parchment and then foil or cover with foil that has been sprayed with nonstick cooking spray.
  • Bake until potatoes are fork tender, 35 to 40 minutes. Remove foil and parchment; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 30 minutes before serving. This 30 minute resting time is important for the most perfect texture and flavor of the dish.

Notes

*Russet potatoes will also work well.
**White cheddar cheese is a good substitute for Gruyere cheese.
***A shallow baking dish works best for this recipe. A 9x13" dish can also be used.
Recipe from Martha Stewart and photos from Sasha at Eat Love Eats.

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 27g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 463mg | Potassium: 867mg | Fiber: 5g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 22mg | Calcium: 315mg | Iron: 6mg