Scalloped Potatoes

Thinly sliced potatoes are layered in a rich, garlic-infused cream sauce and baked until tender. This elegant side dish is a timeless classic that satisfies everyone at the table.

• Prep time: 13 minutes
• Cook time: 22 minutes
• Total time: 35 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: American

Ingredients

• 3 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Gruyere cheese

Instructions

1. Preheat oven to 375 degrees Fahrenheit and butter a large baking dish.
2. In a saucepan, simmer the cream, milk, garlic, thyme, salt, and pepper.
3. Layer half of the potato slices in the prepared dish.
4. Pour half of the warm cream mixture over the potatoes.
5. Repeat the layers with the remaining potatoes and cream.
6. Cover tightly with foil and bake for 40 minutes.
7. Remove foil, sprinkle with Gruyere, and bake for another 20 minutes until golden.

Tips

• Use a mandoline slicer to ensure the potatoes are sliced to an even thickness for uniform cooking.
• Do not rinse the potatoes after slicing; the natural starch helps thicken the sauce.
• Let the dish rest for 10 minutes before serving so the sauce can settle.

Frequently Asked Questions

Are these the same as potato au gratin?

Scalloped potatoes are typically made with a cream-based sauce, while au gratin includes breadcrumbs or extra cheese.

Can I use Russet potatoes?

Russets work, but Yukon Golds hold their shape better during the long baking process.

Why is my sauce curdled?

This usually happens if the oven temperature is too high or if the sauce boils too rapidly.