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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes baked until the top is golden and bubbling, with thin Yukon gold layers tender in a garlicky cream sauce. Finished with a Gruyere-and-cheddar crust for rich, sliceable servings.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and mix the sauce
  1. Preheat your oven to 375F, then butter a 9x13 baking dish so the potatoes don’t stick.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, thyme, nutmeg, 1-1/2 teaspoons salt, and pepper until smooth and evenly combined.
Layer and bake
  1. Layer the Yukon gold potatoes in overlapping rows in the dish, then pour the cream mixture over to fill the gaps.
  2. Press the potatoes down to submerge, then cover tightly with foil so they steam evenly.
  3. Bake for 50 minutes until the edges look set and the dish is bubbling under the foil.
  4. Uncover and scatter Gruyere and sharp cheddar over the top, then bake 18-22 more minutes until the top is golden and bubbling and the potatoes are completely tender.
Rest and serve
  1. Rest the scalloped potatoes for 10 minutes so the cheesy sauce thickens slightly before serving.

Notes

For the most even cooking and the best texture, slice the potatoes very thin (ideally similar thickness across the whole dish). Refrigerate leftovers in an airtight container for up to 3 days and reheat covered at 325F until hot. Freezing is not recommended because the cream can split when thawed and reheated. For a dairy-light swap, use lactose-free milk/cream and lactose-free cheeses with the same bake times.