Creamy Scalloped Potatoes

This classic Creamy Scalloped Potatoes recipe layers thinly sliced potatoes in a velvety, rich cheese sauce baked until bubbling, tender, and browned on top. By simmering the potato slices directly in a seasoned garlic-cream base before baking, the natural starches release to create a lush sauce that won’t separate or turn watery.

The Core Ingredients

1. Yukon Gold or Russet Potatoes (3 lbs) – Yukon Golds hold their shape with a buttery texture; Russets yield an extra-fluffy, starch-thickened sauce.
2. Heavy Cream & Whole Milk (1 ½ cups each) – Combined to form a rich, velvety liquid base.
3. Sharp Cheddar & Gruyère Cheese (1 ½ cups each, shredded) – Cheddar brings bold flavor while Gruyère melts down smooth and nutty.
4. Butter & Garlic (3 tbsp butter, 4 cloves garlic, minced) – Creates the aromatic base for the sauce.
5. Fresh Thyme & Nutmeg (1 tsp fresh thyme, ⅛ tsp ground nutmeg) – Adds warm, savory depth.

(Pantry staples: 2 tablespoons all-purpose flour, salt, and freshly cracked black pepper).

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Butter a deep 9×13-inch baking dish. Slice the potatoes to an even ⅛-inch thickness (a mandoline works best).
2. Make the Garlic-Cream Base: Melt the butter in a large saucepan over medium heat. Stir in the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1 minute, then slowly whisk in the heavy cream and milk.
3. Simmer & Season: Add the fresh thyme, nutmeg, 1 teaspoon of salt, and ½ teaspoon of black pepper to the liquid. Bring to a gentle simmer, stirring frequently so the milk doesn’t scorch.
4. Layer the Casserole: Arrange one-third of the potato slices in an overlapping layer at the bottom of the dish. Pour one-third of the cream sauce over top and sprinkle with one-third of the mixed cheeses. Repeat for two more layers, finishing with the remaining cheese on top.
5. Cover & Bake: Cover tightly with aluminum foil and bake for 45 minutes.
6. Uncover & Brown: Carefully remove the foil and bake uncovered for an additional 20–25 minutes, until the potatoes are fork-tender and the top is golden-brown and bubbling.
7. Rest & Serve: Let the casserole rest for 15 minutes out of the oven to allow the cream sauce to thicken up before slicing and serving.

Pro Tips & Variations

• Add Ham or Bacon: Layer in 1 cup of diced cooked ham or crispy bacon bits between the potato layers for a complete comfort meal.
• Keep the Starch: Do not rinse or soak the potato slices after cutting! The natural starch on the surfaces is crucial for thickening the cheese sauce as it bakes.