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Dorothy Thomas

Scalloped Potato Recipe

Creamy, cheesy, and perfectly tender, this classic Scalloped Potatoes recipe is a comforting side dish that pairs well with any main course. Thinly sliced potatoes are baked in a rich, garlicky cream sauce until golden and bubbly.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Side Dish
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 900g 2 lbs Russet potatoes (thinly sliced)
  • 720ml 3 cups Heavy cream
  • 4 cloves Garlic (minced)
  • 5g 1 tsp Salt
  • 2.5g ½ tsp Black pepper
  • 1g ½ tsp Nutmeg (optional)
  • 150g 1½ cups Gruyère or cheddar cheese (shredded)
  • 25g ¼ cup Parmesan cheese (grated)

Equipment

  • Mandoline slicer (optional)
  • 9x13-inch baking dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
  2. Prepare Potatoes: Peel and thinly slice potatoes (about ⅛-inch thick). A mandoline slicer ensures even slices.
  3. Make Cream Sauce: In a saucepan, heat heavy cream, garlic, salt, pepper, and nutmeg over medium heat until warm (do not boil).
  4. Layer Potatoes: Arrange 1/3 of the potato slices in the baking dish. Pour 1/3 of the cream sauce over them, then sprinkle ½ cup of shredded cheese. Repeat layers twice, ending with cheese.
  5. Bake Covered: Cover with foil and bake for 45 minutes.
  6. Uncover & Brown: Remove foil, sprinkle Parmesan cheese, and bake for 15-20 more minutes until golden and bubbly.
  7. Rest & Serve: Let rest 10 minutes before serving for the sauce to thicken.

Notes

  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven for best texture.
  • Substitutions: Use half-and-half for a lighter version, or add thyme for extra flavor.
  • Make Ahead: Assemble the dish 1 day ahead, refrigerate, and bake before serving.