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Cheesy scalloped potatoes baked in creamy sauce until golden brown

Cheesy Scalloped Potatoes

Delightful layers of tender potatoes smothered in a rich, cheesy sauce, perfect for every family gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes, peeled and sliced 1/8 inch thick Use starchy potatoes like Russets for better texture.
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 1.5 cups shredded gruyere Feel free to experiment with different cheeses.
  • 0.5 cup shredded sharp cheddar
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • 1 tsp fresh thyme leaves
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice your potatoes into thin, uniform rounds.
  3. In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, around 1 minute.
  4. Stir in the heavy cream and milk, followed by thyme, salt, pepper, and nutmeg. Bring this sauce to a gentle simmer.
Assembly
  1. In a greased baking dish, layer a third of the potatoes, pour a portion of the creamy sauce over the potatoes, and followed by a mix of the shredded gruyere and cheddar cheese.
  2. Repeat this process for two more layers, finishing off with the remaining cheese on top.
Baking
  1. Cover the dish with foil and bake for 45 minutes.
  2. Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden.
  3. Once out of the oven, let it sit for a few minutes to set. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20-25 minutes. Freeze before baking for best results.