Description
A luxurious, velvety scalloped potato recipe featuring Yukon Gold potatoes, a garlic-infused cream sauce, and a crispy Gruyère topping. This make-ahead friendly side dish is rich, garlicky, and guaranteed to be creamy without being greasy.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
- 2 tablespoons unsalted butter (for greasing dish)
- 1 cup heavy cream
- 1 cup whole milk
- 4–5 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly cracked black pepper
- 1 1/2 cups Gruyère cheese, grated (divided)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Panko breadcrumbs
- 1 tablespoon fresh thyme, chopped (optional)
- Chives, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Peel potatoes and slice uniformly into 1/8-inch rounds. Rinse in cold water to remove starch, then pat completely dry with paper towels.
- In a medium saucepan, combine heavy cream, whole milk, minced garlic, Dijon mustard, salt, pepper, and nutmeg. Warm over medium-low heat until just simmering (do not boil). Remove from heat and let sit for 10 minutes to infuse flavors. Strain if desired, or leave garlic in.
- Butter a 9×13 inch baking dish. Layer potato slices in the dish, overlapping slightly like shingles. Season each layer lightly with salt and pepper. Continue until all potatoes are used.
- Pour the warm cream mixture evenly over the potatoes. Press down gently to ensure potatoes are submerged. Cover tightly with aluminum foil.
- Bake covered for 45 minutes, or until potatoes are tender when pierced with a knife.
- Remove foil. Sprinkle half of the Gruyère cheese over the top. Bake uncovered for 15 minutes.
- Sprinkle remaining Gruyère and the Parmesan-Panko mixture on top. Bake for another 5-10 minutes until cheese is bubbly and golden brown. Optionally broil for 1-2 minutes for extra crispness, watching closely.
- Remove from oven and let rest for 10 minutes before cutting to allow sauce to set.
- Garnish with fresh thyme or chives and serve warm.
Notes
Uniform slicing is critical for even cooking. Do not skip the resting time after baking, as it allows the sauce to thicken. Grate your own cheese to avoid anti-caking agents that prevent smooth melting. For a gluten-free version, use certified gluten-free panko or skip the topping. For a lighter version, replace half the heavy cream with whole milk.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4
- Sodium: 320
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: scalloped potatoes, garlic potatoes, creamy potatoes, Gruyère cheese, side dish, Thanksgiving sides, comfort food, make-ahead recipe