Cheesy Scalloped Potatoes

10 INGREDIENTS • 9 STEPS • 1HR 19MINS

Cheesy Scalloped Potatoes

These cheesy scalloped potatoes are sliced potato rounds that are cooked in a creamy sauce and then layered with cheese and baked to golden brown perfection. An easy yet impressive side dish that pairs perfectly with any potluck or holiday dinner!

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These cheesy scalloped potatoes are sliced potato rounds that are cooked in a creamy sauce and then layered with cheese and baked to golden brown perfection. An easy yet impressive side dish that pairs perfectly with any potluck or holiday dinner!

Kim's Cravings

Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

https://www.kimscravings.com/

1HR 19MINS

Total Time

Ingredients

Servings

10

us / metric

1 clove

Garlic, peeled

lightly smashed

as needed

Unsalted Butter, room temperature

for pan

12 cups

Yukon Gold Potatoes

or Russet Potato

2 cups

Heavy Cream

2 cups

Whole Milk

1 Tbsp

Fresh Thyme Leaves, lightly packed

plus more for garnishing

1 tsp

Coarse Salt

plus more to taste

1/2 tsp

Freshly Ground Black Pepper

1/8 tsp

Freshly Grated Whole Nutmeg

1 1/2 cups

Grated Gruyère Cheese

about 2 1/4 cups

or White Cheddar

Nutrition Per Serving

VIEW ALL

Calories

414

Fat

23.4 g

Protein

10.6 g

Carbs

41.8 g

Love This Recipe?

Kim's Cravings

Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

https://www.kimscravings.com/

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C).

step 2

Rub the bottom and sides of a 3-quart baking dish with Garlic (1 clove), then mince garlic to be used in cream sauce. Grease dish with Unsalted Butter (as needed).

step 3

Transfer Yukon Gold Potatoes (12 cups) and garlic to a large pot with Heavy Cream (2 cups), Whole Milk (2 cups), Fresh Thyme Leaves (1 Tbsp), Coarse Salt (1 tsp), Freshly Ground Black Pepper (1/2 tsp), and Whole Nutmeg (1/8 tsp). Bring to a boil over high heat. Reduce heat to medium and simmer for 1 minute.

step 3 Transfer Yukon Gold Potatoes (12 cups) and garlic to a large pot with Heavy Cream (2 cups), Whole Milk (2 cups), Fresh Thyme Leaves (1 Tbsp), Coarse Salt (1 tsp), Freshly Ground Black Pepper (1/2 tsp), and Whole Nutmeg (1/8 tsp). Bring to a boil over high heat. Reduce heat to medium and simmer for 1 minute.

step 4

Let cool slightly, about 10 minutes.

step 5

Use a slotted spoon, to transfer one-third of the potato mixture into the prepared dish. Sprinkle with one-third of Gruyère Cheese (1 1/2 cups). Repeat layering twice more.

step 5 Use a slotted spoon, to transfer one-third of the potato mixture into the prepared dish. Sprinkle with one-third of Gruyère Cheese (1 1/2 cups). Repeat layering twice more.

step 6

After layering the potatoes and cheese, drizzle the liquid over the top, letting it seep down into the dish. Loosely cover the dish with parchment and then cover with foil that has been sprayed with nonstick cooking spray.

step 7

Bake until potatoes are fork-tender, 35 to 40 minutes.

step 8

Remove foil and parchment; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes.

step 9

Let cool 30 minutes before serving. This 30 minute resting time is important for the most perfect texture and flavor of the dish.

step 9 Let cool 30 minutes before serving. This 30 minute resting time is important for the most perfect texture and flavor of the dish.

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