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Lady Maria

Ultimate Creamy Scalloped Potatoes

This recipe delivers consistently perfect creamy scalloped potatoes by incorporating scientific principles. It focuses on using the right potato variety, creating a stable roux, and cooking low and slow to achieve tender potatoes and a rich, emulsified sauce. A touch of nutmeg adds warmth, and Gruyere cheese is an optional, delicious topping.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper, plus more to taste
  • 1/4 tsp nutmeg optional
  • 1 cup Gruyere cheese, shredded optional

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Mandoline (optional)
  • whisk
  • measuring cups and spoons
  • knife
  • Cutting board
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Thinly slice the potatoes using a mandoline or a sharp knife. Consistent thickness is crucial for even cooking. Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch.
  3. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  5. Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly.
  6. Add salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed. The sauce should be slightly thicker than heavy cream.
  7. Drain the potatoes thoroughly and pat them dry. Add the potatoes to the cream sauce and stir gently to coat.
  8. Pour the potato mixture into the prepared baking dish, spreading them evenly.
  9. If using, sprinkle the shredded Gruyere cheese evenly over the top.
  10. Cover the baking dish with aluminum foil and bake for 1 hour.
  11. Remove the foil and bake for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife should easily pierce the potatoes.
  12. Let the scalloped potatoes rest for 10-15 minutes before serving.

Notes

For best results, use Yukon Gold potatoes. Slicing the potatoes thinly and evenly is crucial for even cooking. Rinsing the potatoes removes excess starch, preventing a gummy sauce. If the sauce is too thick, add a little more milk. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can add other cheeses, such as cheddar or Parmesan, for different flavor variations.