Description
A comforting dish of creamy and cheesy scalloped potatoes, perfect for any gathering.
Ingredients
- 3 lbs Russet potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, cooking for one minute.
- Gradually add the warm milk and heavy cream, whisking until smooth and thickened, about 5 to 7 minutes.
- Remove from heat and stir in salt, pepper, nutmeg, and 1 1/2 cups of cheddar cheese and Gruyère. Mix until melted and smooth.
- Layer one-third of the potatoes in the baking dish, pouring one-third of the cheese sauce over them. Repeat this two more times, finishing with sauce on top.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle the remaining cheddar cheese on top.
- Return to the oven uncovered for another 20 to 30 minutes, until potatoes are tender and top is golden brown.
- Let rest for 10 to 15 minutes before serving.
Notes
Slice potatoes evenly using a mandoline for best texture. Consider adding sautéed onions or garlic for additional flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American