Description

This homemade scalloped potatoes recipe delivers a velvety, rich dish with layers of tender Yukon Gold potatoes steeped in a flavorful milk and cream infusion, then topped with sharp white cheddar and Gruyere or Parmesan cheese. Perfectly baked until golden and bubbly, this classic comfort food is ideal for serving as a side dish for family dinners or special occasions.

Ingredients

Scale

Potatoes and Dairy

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

Aromatics and Seasoning

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

Cheeses

1.5 cups sharp white cheddar, shredded
0.5 cup Gruyere or Parmesan, finely grated

Instructions

Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch ceramic baking dish thoroughly with 1 tablespoon of unsalted butter, making sure to coat the corners well to prevent cheese from sticking.
Infuse the liquid: In a large saucepan, combine 2 cups whole milk, 0.5 cup heavy cream, smashed garlic cloves, fresh thyme sprigs, freshly grated nutmeg, sea salt, and cracked black pepper. Heat gently over medium heat until the mixture comes to a gentle simmer. Avoid boiling to preserve the smooth texture.
Steep aromatics: Remove the saucepan from heat and let the infused milk and cream mixture steep for 10 minutes. This allows the flavors from the garlic, thyme, and nutmeg to fully meld into the liquid fat.
Par-cook the potatoes: Discard the thyme sprigs and garlic cloves from the infused liquid. Add the sliced Yukon Gold potatoes to the warm milk mixture and simmer gently on medium-low heat for 5 minutes. This softens the potatoes slightly and thickens the liquid.
First layering: Using a slotted spoon, transfer half of the warm potatoes into the buttered baking dish. Spread them evenly to form a flat base layer.
Cheese layering: Sprinkle 0.75 cups of shredded sharp white cheddar evenly over the first potato layer. This cheese layer helps bind the scalloped potatoes together once baked.
Add remaining potatoes and top with cheese: Layer the remaining potatoes on top of the cheddar layer. Pour the rest of the warm milk and cream infusion over the entire dish. Finally, sprinkle the remaining 0.75 cups cheddar and the 0.5 cup finely grated Gruyere or Parmesan evenly over the top.
Covered baking: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This initial baking softens the potatoes in the cream bath.
Uncovered finish: Remove the foil and continue baking for an additional 30 to 35 minutes until the top is deeply golden and bubbly, and the sauce around the edges is vigorously bubbling.
Rest before serving: Remove from the oven and let the scalloped potatoes rest for 10 minutes before serving. This resting period thickens the sauce into a luxuriously velvety coating rather than a runny liquid.

Notes

Be sure to slice potatoes uniformly about 1/8 inch thick for even cooking.
Do not boil the milk and cream mixture to prevent curdling and preserve creaminess.
Resting the infused liquid off heat extracts maximum flavor from garlic and thyme without cooking them to harshness.
Par-cooking potatoes briefly ensures they bake through without drying out in the oven.
Wrapping the dish tightly with foil traps moisture for tender potato layers.
Letting the dish rest after baking helps the sauce thicken and the casserole set for easier slicing.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: scalloped potatoes, Yukon Gold potatoes, creamy potato casserole, baked potatoes, cheesy potatoes, comfort food, side dish