Scalloped Potatoes
This Scalloped Potatoes recipe is inspired by Julia Child’s French Classic collection and it’s absolutely divine! Layers of thinly sliced potatoes nestled in a cheesy cream sauce!
Also called “Potato Dauphinoise,” this cheesy, creamy side dish is always a favorite!
Ingredients and Equipment
Russet potatoes, butter, heavy cream, garlic, Swiss or Gruyere cheese, ground thyme, ground nutmeg, salt and white or black pepper. (White pepper is stronger so if you use it, go easy on it)
The easiest and most efficient way to thinly slice the potatoes is with a mandolin slicer; set it on 1/4″inch setting.
I usually serve this with Panko crusted pork tenderloin or beef tenderloin, a side of crispy green beans and finish it off with a slice of silky homemade buttermilk pie.
How to make scalloped potatoes
- Parboil the sliced potatoes: Bring the water to a high temperature (not boiling) and cook for 5-7 minutes until semi-firm; drain well and allow to cool slightly
- Butter the inside of a large ovenproof casserole dish or baking dish, then rub a cut clove of garlic around the baking dish
- Place a third potatoes on the bottom; drizzle a third of the cream sauce and a third of the cheese; repeat process twice, ending with potatoes and cream on top; cover and bake 20 minutes
- Remove foil from baking dish, sprinkle remaining third of the cheese on top and return to oven to bake an additional 20-30 minutes; allow to cool before serving
Recipe tips
- Invest in a mandolin for super thin slices; Slice 1/4″ thick using a mandolin
- For best results, let the dish rest for 10 minutes before serving
- For a pretty presentation, cut 12-16 square servings from the baking dish using a sharp knife or the edge of a sharp metal spatula
Recipe FAQ
Use a starchy potato like a Russet or Idaho. These work better than waxy potatoes because they’re higher in starch and absorb more of the cream than their waxy cousins, the Yukon Golds or Red Creamers.
The term “scalloped” means thinly sliced and layered. “Au gratin” refers to a crispy bread crumb topping. You can make scalloped potatoes with or without a gratin.
The short answer is “yes” – you can freeze them before or after they’re cooked for up to 2 or 3 months.
Scalloped Potatoes
Equipment
- 2 quart baking dish (holds six to eight cups)
- Mandolin or sharp knife
Ingredients
- 2.5 – 3 pounds russet potatoes , peeled and sliced – ¼" inch thick
- 1 cup milk
- water
- salt (1 teaspoon per pound of potatoes)
- 2 cloves peeled garlic
- 1½ cups heavy cream
- 1 tablespoon butter (for baking dish)
- 2 tablespoons butter for the top of the potatoes , cut into 8-10 small pieces
- 3 cups shredded Gruyere cheese, divided
- ½ teaspoon ground nutmeg
- ½ teaspoon ground thyme ,ground
- 1 teaspoon kosher salt for cream mixture
- ⅛ teaspooon ground white pepper
- ¾ teaspoon salt (divided) : use ¼ teaspoon for each layer
Instructions
- Preheat oven to 400ºF; peel and slice potatoes into 1/4" slices; put the slices to a large bowl of water so they won't turn brown. In a two-cup measuring cup, add cream, nutmeg, thyme, salt and pepper; stir till combined and set aside; butter the baking dish.salt (1 teaspoon per pound of potatoes), 1½ cups heavy cream, 1 tablespoon butter (for baking dish), ½ teaspoon ground nutmeg, ½ teaspoon ground thyme, 1 teaspoon kosher salt for cream mixture, ⅛ teaspooon ground white pepper
- Parboil: Transfer sliced potatoes to stockpot; add milk, whole garlic cloves, salt and enough water to cover the potatoes. Stir well; Cook on medium to medium-high heat for 7-10 minutes or until they are slightly tender then drain them. (see Recipe Notes)2.5 – 3 pounds russet potatoes, 1 cup milk, water, 2 cloves peeled garlic, salt (1 teaspoon per pound of potatoes)
- Place a third of the potato slices in the prepared baking dish and drizzle one-third of the cream mixture (half a cup) over the potatoes then sprinkle one-third (1 cup) of the cheese and ¼ teaspoon of salt. Repeat the step above two more times but don't add the final top layer of cheese yet. Cover dish tightly with foil, place on middle rack; bake for 20-minutes.3 cups shredded Gruyere cheese, divided
- Remove from oven; remove the foil, add remaining cheese and dot the top with small pieces of butter. Return dish to oven (uncovered) and bake another 20-30 minutes @ 400℉. Allow to rest for 5-15 minutes; serve with spoon or slice into 12-16 squares2 tablespoons butter for the top of the potatoes
Notes
- Place sliced potatoes in a pot of water to prevent browning; pat dry with paper towel before placing in baking dish
- When you drizzle the cream sauce over each layer, don’t get heavy-handed or the potatoes will be soggy. 1/4 cup to 1/3 cup is usually enough to prevent the potatoes from being dry in the middle.
- You’ll need 3-4 cups of shredded cheese. Swiss cheese is a good substitue for Gruyere.
- 12 ounces of shredded cheese = about 3 cups; if you like your potatoes extra cheesy use 4 cups.
- A mandolin is the quickest and most accurate method for slicing this potatoes.
- If you are using a knife, you want the potato slices to be about 3mm thick-this is about the height of two stacked pennies.
- If you’re serving a large group, cut the cooked potatoes into 12-16 squares or in individual ramekins. This helps monitor portion sizes.
Nutrition Estimate
Make ahead
- The easiest way to make this easy potato dish in advance is to assemble and bake for 30-minutes; allow to cool; cover and refrigerate
- When you’re ready to serve, allow the potatoes to come to room temperature; add the final layer of cheese; bake, covered for 30-minutes, then resume recipe instructions for the final layer of cheese
- If you want a golden brown topping, set oven to the broil setting, return uncovered potatoes to the top shelf of the oven and broil 3-5 minutes.
Storage and reheating
If you have any leftovers, store them in an airtight container (or cover with plastic wrap) in the refrigerator for 3-5 days. To reheat, you can either place them in the microwave or reheat them in an oven-proof, covered baking dish at 325°-350°F until they’re warm in the center.
This side dish is an delicious casserole that looks impressive is easy to make. Serve with just about anything! You can’t go wrong with these!
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♥ If you make this recipe, please leave a comment and rating below! Thank you!
Gosh, Anecia! this looks SO good!!! 😋
Thank you, Kanyi!
Delish!!!! Everyone loves these scalloped potatoes!
We can’t get enough of these, can we?
These were absolutely delicious! Will definitely make again!