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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes made with very thin Yukon gold slices layered in a garlicky cream sauce, baked until bubbling and golden. Topped with Gruyère and sharp cheddar for a crisp, cheesy crust.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 3 lb Yukon gold potatoes peeled and very thinly sliced
garlic-cream base
  • 3 garlic cloves, minced
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
cheese topping
  • 2 cup Gruyere shredded
  • 1 cup sharp cheddar shredded
  • 4 tbsp unsalted butter
  • 1.5 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and mix the sauce
  1. Preheat the oven to 375°F and butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, fresh thyme, nutmeg, 1-1/2 teaspoons salt, and pepper until smooth.
Layer and bake covered
  1. Layer the Yukon gold potatoes in overlapping rows in the dish, then pour the cream mixture over them.
  2. Press the potatoes down to submerge, then cover tightly with foil.
  3. Bake for 50 minutes, keeping the foil on to hold moisture, until the sauce begins to look thick around the edges.
  4. Uncover and scatter Gruyere and sharp cheddar over the top to create an even cheesy layer.
  5. Bake 18-22 more minutes 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 layers set and the sauce clings to each slice.

Notes

For best tenderness, slice the Yukon gold potatoes very thinly and press them firmly so they’re well covered by the cream mixture. Store leftovers covered in the fridge for up to 3-4 days; reheat in a 325°F oven until hot through. Freeze yes, but expect a softer texture after thawing and reheating. For a lighter option, swap whole milk with evaporated milk and use reduced-fat cheese (expect a less crisp top).