Instructions
- Preheat and prepare the baking dish:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with 2 tablespoons of butter or spray with cooking spray. Set aside.
- Prepare the potatoes:
- Peel and thinly slice the potatoes into about ⅛-inch thick slices. You can use a mandolin slicer for uniform slices.
- Place the potato slices in a large bowl of cold water as you slice them to prevent browning. Drain and pat dry with a clean kitchen towel or paper towels before layering in the dish.
- Make the creamy sauce:
- In a large saucepan, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion and cook for about 4-5 minutes until soft and translucent.
- Add the garlic and cook for another 30 seconds, until fragrant.
- Pour in the heavy cream and milk. Stir well and bring to a simmer. Reduce the heat and let the mixture cook for about 3-4 minutes.
- Stir in 1 teaspoon salt, ½ teaspoon black pepper, and thyme (if using). Taste the sauce and adjust seasoning if needed.
- Layer the potatoes:
- Arrange half of the potato slices in the bottom of the prepared baking dish, overlapping slightly.
- Pour half of the creamy sauce over the first layer of potatoes.
- Sprinkle with ½ cup of cheddar cheese and ½ cup of Gruyère cheese.
- Add the second layer of potatoes on top, overlapping the slices again.
- Pour the remaining sauce over the potatoes and top with the remaining cheese.
- Bake:
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes. Then, remove the foil and continue baking for another 30-35 minutes until the potatoes are tender and the top is golden brown and bubbly. If the top isn’t as golden as you’d like, you can broil it for a couple of minutes to achieve a crisp, golden crust.
- Garnish and serve:
- Remove from the oven and let it sit for 5-10 minutes before serving. This helps the sauce to thicken and makes it easier to slice.
- Garnish with freshly chopped parsley if desired for a pop of color.
Ingredients
- 2 lbs russet potatoes (about 4 large potatoes), peeled and thinly sliced
- 2 tbsp unsalted butter (for greasing the dish)
- 2 tbsp unsalted butter (for the sauce)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream (you can substitute half-and-half for a lighter version)
- 1 cup milk
- 1 ½ tsp salt (divided)
- ½ tsp black pepper
- 1 tsp fresh thyme (optional, or ½ tsp dried thyme)
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Gruyère cheese (or mozzarella for a milder cheese)
- 1 tbsp fresh parsley (for garnish, optional)
Tips
- Make-Ahead: You can assemble the dish the day before and refrigerate it overnight. Just cover it tightly with foil and bake it the next day as directed, adding a little extra baking time if needed.
- For extra richness: You can replace part of the milk with more heavy cream, or add a bit of cream cheese to the sauce.
- Cheese Variations: Feel free to experiment with different cheeses! Fontina, Monterey Jack, or even a bit of Parmesan can be great alternatives or additions.
- Crispier top: For an even crunchier topping, sprinkle panko breadcrumbs or additional shredded cheese on top before the final bake, and broil for a minute or two to get that crispy, golden finish.
Enjoy your creamy, cheesy scalloped potatoes—perfect for any family dinner or holiday feast!
