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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are baked until the potato layers turn completely tender and the Gruyere–cheddar top turns golden and bubbling. This method uses a rich cream sauce with garlic, Dijon, thyme, and nutmeg for a creamy, sliceable casserole.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and very thinly sliced
Aromatics & Seasoning
  • 3 garlic cloves, minced
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • Salt and pepper to taste use for seasoning
Cream Sauce
  • 2 cup heavy cream
  • 1 cup whole milk
Cheese & Fat
  • 2 cup Gruyere, shredded
  • 1 cup sharp cheddar, shredded
  • 4 tbsp unsalted butter for greasing the baking dish

Equipment

  • 1 sheet pan

Method
 

Preheat and season the sauce
  1. Preheat the oven to 375F and butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, minced garlic, Dijon mustard, fresh thyme, nutmeg, and salt and pepper until smooth.
Layer and bake
  1. Layer the Yukon gold potatoes in overlapping rows in the dish, then pour the cream mixture over the top.
  2. Press the potatoes down to submerge as fully as possible, then cover tightly with foil.
  3. Bake for 50 minutes, then uncover and scatter the Gruyere and sharp cheddar over the top.
  4. Bake 18 to 22 more minutes at 375F until the top is golden and bubbling and the potatoes are completely tender.
Rest and serve
  1. Rest the scalloped potatoes for 10 minutes before serving so the layers set and the cheese settles.

Notes

For the best tenderness, slice the potatoes very thin and try to keep the layers even so they finish cooking at the same time. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 325F until hot throughout. Freezing is not recommended because the creamy sauce can break when thawed. For a lighter option, use half-and-half instead of heavy cream for a less rich sauce (texture may be slightly softer).