Scalloped Potatoes Recipe
Recipe video above. Over the years, I've made many scalloped potatoes. While there is no such thing as bad scalloped potatoes, some are definitely better than others. I've perfected this recipe, so there is the perfect amount of sauce, flavorings, and cheese.
Ingredients
- 2 tablespoons butter
- 2 medium shallots, very thinly sliced - see notes
- 2 cloves garlic, finely minced
- 1 ½ teaspoons sea salt
- 1 teaspoon EACH: black pepper and fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup whipping cream
- 3 lb russet potatoes, peeled and thinly sliced
- 1 cup grated gruyere, see notes
- ½ cup grated parmesan
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Melt the butter in a medium-sized pot over medium heat. Add the shallots and cook just until they turn translucent, about 3 minutes. Add the garlic, salt, pepper, and thyme and cook for 1 minute more. Stir in the all-purpose flour.2 tablespoons butter, 2 medium shallots, 2 cloves garlic, 1 ½ teaspoons sea salt, 1 teaspoon EACH: black pepper and fresh thyme leaves, 2 tablespoons all-purpose flour
- Whisk in the milk and cream, bring to a gentle simmer, and simmer for 2 minutes until it's thickened slightly.2 cups whole milk, 1 cup whipping cream
- Spread ⅓ cup of the sauce on the bottom of an 8" x 10" baking dish. Add the potatoes in a single, slightly overlapping layer and then sprinkle with a tiny bit of both cheeses.3 lb russet potatoes, 1 cup grated gruyere, ½ cup grated parmesan
- Pour ⅓ cup of the sauce over the top (don't worry if it doesn't cover the potatoes), and then add another layer of potatoes. Continue layering potatoes, cheese, and sauce. When you get to the last layer of potatoes, use your hands to gently flatten them down if they're a bit puffy in the middle. Then, pour the remaining sauce over the top, spread it around, and then sprinkle with the remaining cheese.
- Cover the baking dish tightly with foil and bake for 60 minutes.
- Remove the cover from the baking dish and bake for another 15 minutes. If you'd like more color, broil on low heat (see notes) for 5-10 minutes until the top starts to brown. Let the potatoes rest for at least 20 minutes before serving so they set up a little.
Notes
Potatoes: I like to use peeled russet potatoes for this recipe. If you swap them for yellow potatoes, you don't need to peel them. A mandolin works great for slicing them evenly and thin.
Shallots: If you have a mandolin, use that to slice the shallots thinly.
Pepper: Grind the black pepper in a grinder for the best flavor and texture.
Thyme: Fresh thyme is best. If you must substitute for dried thyme, smell it first and only add it if it smells fresh. Dried thyme can often smell slightly moldy, affecting the flavor.
Broiling: Only broil if your oven has a low-broil option, and make sure that the casserole dish is in the middle of your oven.
Serving: 1 big serving, Calories: 405kcal, Carbohydrates: 38g, Protein: 14g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 726mg, Potassium: 884mg, Fiber: 3g, Sugar: 5g, Vitamin A: 837IU, Vitamin C: 11mg, Calcium: 345mg, Iron: 2mg