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Fixing 1 Flawed Dish: The Scalloped Potatoes Everyone Went Back For

The Scalloped Potatoes Everyone Went Back For
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Make Scalloped Potatoes that are creamy, rich, and guaranteed to be the star of your next gathering. This foolproof recipe fixes common errors to deliver pure comfort food perfection.

Ingredients

  • Potatoes (peeled and thinly sliced): 3 lbs
  • Heavy Cream: 2 cups
  • Milk (whole): 1 cup
  • Butter: 4 tablespoons
  • All-purpose Flour: 4 tablespoons
  • Garlic (minced): 2 cloves
  • Shredded Gruyère or Swiss Cheese: 2 cups
  • Shredded Sharp Cheddar Cheese: 1 cup
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Nutmeg (freshly grated): 1/4 teaspoon

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, creating a roux.
  3. Gradually whisk in the heavy cream and milk until the mixture is smooth.
  4. Stir in the minced garlic, salt, pepper, and nutmeg. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil vigorously.
  5. Remove the sauce from the heat. Stir in half of the Gruyère and half of the Cheddar cheese until melted and smooth. This is your cheese sauce.
  6. Arrange one-third of the thinly sliced potatoes in a single layer in the prepared baking dish.
  7. Pour one-third of the cheese sauce evenly over the potatoes. Sprinkle with one-third of the remaining Gruyère and Cheddar cheese.
  8. Repeat the layering process two more times: potatoes, sauce, cheese.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes.
  11. Remove the foil. Continue baking for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  12. Let the potatoes rest for 10 minutes before serving.

Notes

  • Slice your potatoes uniformly thin; a mandoline slicer works best for even cooking.
  • Use good quality cheese for the best flavor payoff. Pre-shredded cheese often contains anti-caking agents that affect melting.
  • For extra richness, you can substitute one cup of the heavy cream with sour cream, added after removing the sauce from the heat.

Nutrition

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