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The Perfect Scalloped Potatoes Recipe: Rich, Creamy, and Fail-Proof

Close-up of a single serving of perfect scalloped potatoes recipe, baked golden brown and topped with parsley.
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Learn how to make the best scalloped potatoes from scratch. This classic potato casserole features tender, thinly sliced potatoes baked in a rich cream sauce for a truly satisfying holiday side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 clove garlic, minced
  • 1 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Peel and slice the potatoes very thinly. Aim for uniform thickness for even cooking. Rinse the slices briefly in cold water and pat them dry.
  3. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  5. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg.
  7. Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cream sauce evenly over the potatoes.
  8. Repeat the layering process two more times: potatoes, then sauce. The top layer should be potatoes covered with the remaining sauce.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes.
  11. Remove the foil. If using cheese, sprinkle the shredded cheddar evenly over the top.
  12. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  13. Let the rich potato gratin rest for 10 minutes before serving.

Notes

  • Use Russet potatoes; their starch content helps thicken the sauce naturally.
  • For the most tender results, slice potatoes using a mandoline slicer to ensure uniform thickness.
  • If you prefer a less rich dish, you can substitute half-and-half for the heavy cream.
  • Do not rinse the potatoes after slicing if you want extra starch for a thicker sauce, but ensure they are very thin.

Nutrition

Find it online: https://purecookingjoy.com/perfect-scalloped-potatoes-recipe/

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