Go Back

Cheesy Scalloped Potatoes

Cheesy scalloped potatoes baked in a rich garlic cream sauce with gruyere and cheddar for a golden, bubbling crust. Thin Yukon gold layers soak up the dairy as they tender-bake, then finish uncovered for a crisp cheese top.
Print Recipe Pin Recipe
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
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb Yukon gold potatoes peeled and very thinly sliced
Garlic & seasonings
  • 3 garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 1.5 tsp salt plus more to taste
  • 0.5 tsp pepper to taste
Creamy sauce
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter for buttering the dish
Cheese topping
  • 2 cup Gruyere shredded
  • 1 cup sharp cheddar shredded

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then butter a 9x13 baking dish with unsalted butter for easy release.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, fresh thyme, nutmeg, salt, and pepper until smooth and evenly combined.
Layer and bake covered
  1. Layer the Yukon gold potatoes in overlapping rows in the baking dish, then pour the cream mixture over the top.
  2. Press the potatoes down to submerge them in the liquid, then cover tightly with foil to prevent drying.
  3. Bake for 50 minutes at 375F until the potatoes begin to soften and the sauce looks hot around the edges.
  4. Uncover the dish and scatter the Gruyere and sharp cheddar evenly over the top for a cheesy browned surface.
Finish and rest
  1. Bake 18 to 22 more minutes at 375F until the top is golden, bubbling, and the potatoes are completely tender.
  2. Rest the scalloped potatoes for 10 minutes before serving so the layers set and slice cleanly.

Notes

For the best tenderness, aim for very thin, even slices so the cream can cook through uniformly. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until hot throughout. Freezing is not recommended because the dairy can break when thawed and reheated. For a lighter option, substitute half-and-half for the heavy cream (texture will be slightly less rich).