Creamy Scalloped Potatoes: Rich & Tender Potato Bake (Print Version)

Discover how to make creamy scalloped potatoes, a comforting classic. Layers of tender potatoes in a rich, flavorful sauce for any meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 95 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Heart of the Dish

01 - 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
04 - 3 cups whole milk
05 - 1.5 cups shredded Gruyère cheese (divided)

→ Flavor Boosters

06 - 2 cloves garlic, minced
07 - 1 tsp salt
08 - 0.5 tsp freshly ground black pepper
09 - Pinch of freshly grated nutmeg

→ Finishing Touches

10 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get those potatoes ready! I peel about 3 pounds of Yukon Golds, then slice them thinly, around 1/8-inch thick. A mandoline makes this super easy and consistent, but a sharp knife and a steady hand work just fine. I always tell myself to be careful with the mandoline; I've had a few close calls, oops! Once sliced, I give them a quick rinse under cold water to remove excess starch, then pat them really, really dry. This helps prevent a gummy texture in your creamy scalloped potatoes, trust me, I learned that the hard way.
02 - Now for the star of the show: the sauce! In a medium saucepan, I melt 4 tablespoons of unsalted butter over medium heat. Once it's shimmering, I toss in 2 minced garlic cloves and let them get fragrant for about a minute—don't let them brown! Then, I whisk in 4 tablespoons of all-purpose flour, cooking it for another minute or so to get rid of that raw flour taste. Slowly, I whisk in 3 cups of whole milk, a little at a time, until it's smooth and lump-free. I bring it to a gentle simmer, whisking constantly, until it thickens, about 5-7 minutes. This is where patience pays off; rushing it can lead to a thin, sad sauce for your creamy scalloped potatoes.
03 - Once the sauce is thick and lovely, I take it off the heat. This is where I season it with 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and a small pinch of freshly grated nutmeg. Honestly, that nutmeg is non-negotiable for me! Then, I stir in 1 cup of shredded Gruyère cheese until it's completely melted and smooth. Taste it here, hon! Adjust the seasoning if needed. You want it flavorful, but not overly salty, as the potatoes will absorb some of that deliciousness.
04 - Preheat your oven to 375°F (190°C). I lightly butter a 9x13 inch baking dish. Then, I arrange about a third of the sliced potatoes in a single, slightly overlapping layer at the bottom. Pour about a third of the creamy cheese sauce evenly over the potatoes. Repeat this layering two more times, ending with a final layer of sauce. I always try to make sure the top layer of potatoes is mostly covered by sauce to prevent them from drying out. This is where my kitchen can get a little messy, but it's all part of the process!
05 - Cover the baking dish loosely with aluminum foil. Pop it into the preheated oven and bake for 45 minutes. The foil helps steam the potatoes, making them wonderfully tender. After 45 minutes, I remove the foil, sprinkle another 1/2 cup of shredded Gruyère cheese over the top, and continue baking for another 20-30 minutes, or until the potatoes are fork-tender and the top is beautifully golden brown and bubbly. Oh, the smell that fills the kitchen at this point is just incredible!
06 - This is perhaps the hardest step for me: waiting! Once your creamy scalloped potatoes are out of the oven, let them rest for at least 10-15 minutes before serving. This allows the sauce to set a bit and prevents it from being too runny when you spoon it out. Trust me, it's worth the wait for that perfect, cohesive slice. I often garnish with a sprinkle of fresh parsley for a bit of color, because we eat with our eyes first, right?

# Notes:

01 - Always pat your sliced potatoes dry; it's a small step that prevents a watery, gummy mess.
02 - Don't rush the sauce-making; whisk slowly when adding milk to avoid lumps.
03 - Let your creamy scalloped potatoes rest after baking for a perfectly set sauce.
04 - Adding a tiny pinch of nutmeg to the sauce really elevates the flavor.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - mandoline (optional)
03 - sharp knife
04 - cutting board
05 - medium saucepan
06 - whisk

# Nutrition (Per Serving):

Calories: 400-500
Total Fat: 25-30g
Total Carbohydrate: 35-40g
Protein: 15-20g

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