Description
This classic Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a rich, creamy cheese sauce infused with garlic, thyme, and nutmeg. Perfectly layered and baked to bubbly, golden perfection, it’s a comforting side dish ideal for any family meal or holiday gathering.
Ingredients
Units
Scale
Potatoes
- 3 pounds russet potatoes, peeled
Sauce
- 4 tablespoons (1/2 stick) salted butter, cut into pieces
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup chicken or vegetable stock
- 1 teaspoon minced fresh thyme, plus more for serving
- 2 1/2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper, plus more for serving
- 1/2 teaspoon ground nutmeg
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F and position a rack in the center. Grease a 9 x 13-inch casserole dish with butter or cooking spray.
- Slice and Rinse Potatoes: Using a mandolin, slice the peeled potatoes into ⅛-inch thick slices. Transfer them immediately into a large bowl of cold water to prevent browning. Rinse well, then drain and pat dry thoroughly with a kitchen towel.
- Make the Roux: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for about 1 minute until fragrant. Sprinkle flour over the butter mixture and stir to combine, cooking for 1 to 2 minutes to form the roux.
- Add Stock and Seasonings: Slowly pour in the chicken or vegetable stock while stirring continuously. Add minced thyme, 1 teaspoon salt, pepper, and nutmeg, whisking until the sauce thickens, approximately 3 minutes.
- Incorporate Milk and Cheese: Increase heat to medium-high. Gradually add the milk in small batches, whisking constantly until the sauce thickens and milk is fully incorporated, about 5 minutes. Reduce heat to low, then stir in 1 cup of grated cheddar cheese until melted and combined. Remove from heat.
- Layer Potatoes and Sauce: In the prepared baking dish, layer a third of the potatoes evenly and sprinkle with ½ teaspoon salt. Pour a third of the cream sauce over the potatoes. Repeat layering with half of the remaining potatoes, ½ teaspoon salt, and half of the remaining sauce. Finish by topping with the remaining potatoes and pour the last of the sauce over, then spread the remaining 1 cup of cheese on top.
- Bake Covered: Cover the casserole and bake on the center rack for 35 minutes.
- Bake Uncovered: Uncover the casserole and continue baking until the potatoes are tender and the cheese is bubbling and golden, about 40 more minutes.
- Rest and Serve: Remove from oven, cover, and let rest for 15 minutes. Garnish with fresh thyme leaves and freshly cracked black pepper before serving.
Notes
- For easier slicing, use a mandolin to achieve uniform ⅛-inch thick potato slices.
- Patting the potatoes dry is important to prevent excess moisture in the dish.
- You can substitute vegetable stock for chicken stock to make the recipe vegetarian.
- Allowing the dish to rest before serving helps the sauce thicken and improves slicing.
- If sharp cheddar is not available, other cheese varieties like Gruyère or Monterey Jack work well too.
- To make ahead, assemble the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
