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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes made with ultra-thin Yukon Gold slices layered in a rich garlic-cream sauce, then baked until golden and bubbling. A gruyere and sharp cheddar crust forms over tender, fully submerged potato layers in a buttered 9x13 dish.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cheesy scalloped potato layers and sauce
  • 3 lb Yukon gold potatoes Peel and slice very thinly for even tenderness.
  • 3 garlic Minced.
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme Optional to finely chop.
  • 0.25 tsp nutmeg
  • 2 cup Gruyere Shredded.
  • 1 cup sharp cheddar Shredded.
  • 4 tbsp unsalted butter For buttering the dish.
  • 1.5 tsp salt Use 1-1/2 tsp in the sauce, plus more to taste.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F, then butter a 9x13 baking dish with the unsalted butter.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, fresh thyme, nutmeg, 1-1/2 tsp salt, and black pepper until smooth.
Layer and bake first stage
  1. Layer Yukon gold potatoes in overlapping rows in the baking dish.
  2. Pour the cream mixture over the potatoes to cover.
  3. Press the potatoes down to submerge, then cover tightly with foil.
  4. Bake for 50 minutes at 375°F, until the edges look set under the foil.
Add cheese and finish
  1. Uncover the dish and scatter Gruyere and sharp cheddar evenly over the top.
  2. Bake 18-22 minutes more at 375°F until the top is golden, bubbling, and the potatoes are completely tender.
Rest and serve
  1. Rest the scalloped potatoes for 10 minutes before serving so the cream thickens and slices hold together.

Notes

For the most even texture, slice the Yukon gold potatoes very thin and try to keep their thickness consistent. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325°F oven until steaming throughout. Freezing is not recommended because the creamy sauce can separate after thawing. For a lighter version, replace the heavy cream with half-and-half (reduce bake time by about 5 minutes if the top browns early).