Ingredients

3 lbs Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick

1 tbsp unsalted butter

2 cups whole milk

0.5 cup heavy cream

3 cloves garlic, smashed

4 sprigs fresh thyme

0.5 tsp freshly grated nutmeg

1.5 tsp sea salt

0.5 tsp cracked black pepper

1.5 cups sharp white cheddar, shredded

0.5 cup Gruyere or Parmesan, finely grated

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch ceramic dish with the tablespoon of butter. Make sure to coat the corners well to prevent cheese from sticking.

Step 2: In a large saucepan, combine the milk, heavy cream, smashed garlic, thyme, nutmeg, salt, and pepper. Heat over medium until it reaches a gentle simmer—do not let it boil over.

Step 3: Remove the saucepan from heat and let the mixture steep for 10 minutes to infuse the flavors into the cream.

Step 4: Discard the thyme and garlic. Add the sliced potatoes to the warm milk mixture and simmer gently on medium-low for 5 minutes, allowing the liquid to thicken slightly.

Step 5: Using a slotted spoon, transfer half of the potatoes into the prepared baking dish. Spread them out evenly to form the first layer.

Step 6: Sprinkle 0.75 cups of the shredded white cheddar evenly over the potato layer. This helps bind the layers together.

Step 7: Add the remaining potatoes on top, pour the remaining milk mixture over everything, then top with the rest of the white cheddar and the Gruyere or Parmesan cheese.

Step 8: Cover the dish tightly with foil and bake for 30 minutes, allowing the potatoes to begin softening in the creamy sauce.

Step 9: Remove the foil and continue baking uncovered for another 30 to 35 minutes until the top turns golden brown and the sauce bubbles around the edges.

Step 10: Let the dish rest for 10 minutes before serving. This lets the sauce thicken into a smooth, velvety coating rather than running.

Tips & Variations

For a stronger nutty flavor, substitute Gruyere with more Parmesan.

Use a mandoline slicer for evenly thin potato slices, ensuring uniform cooking.

Add a pinch of smoked paprika or cayenne pepper to the cream infusion for a subtle kick.

Try using half-and-half instead of heavy cream for a lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil until warmed through to avoid drying out. Scalloped potatoes are best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of potato for this recipe?

While Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape, you can also use Russet potatoes. However, Russets may yield a fluffier rather than creamy texture.