Traditional Scalloped Potatoes
This Traditional Scalloped Potatoes recipe is inspired by Julia Child’s French Classic collection and it’s absolutely divine! Thinly sliced potatoes nestled in a cheesy creamy sauce!
Also called “Potato Dauphinoise,” this gluten free potato dish is impressive and has a secret ingredient that makes these cheesy potatoes better than ever!
No need to wait for a special occasion or holiday dinner to make this! It’s a perfect side dish with just about anything!
I remember making boxed scalloped potatoes in college…ugh… there’s no comparison…hands down. This is a family favorite and one of the most delicious potato recipes I’ve ever made!
Why this recipe works
- Tastes fabulous! It’s ooey – gooey cheesy sauce and the secret ingredient make it stand out from other potato recipes
- Delicious and impressive- serve as a casserole or in individual ramekins for special occasions
- Gluten-free ! If you’re on a gluten-free diet, then this side dish is for you! There’s no added wheat products like flour or wheat-based thickeners! All-natural and potatoes are inherently gluten free!
- Relatively inexpensive – The great thing about this recipe is that russet potatoes (or Idaho potatoes) are pretty cheap and this cheesy potato recipe doesn’t call for much Gruyere cheese, which is a little pricey! (You can substitute with Swiss cheese as well!)
- It goes with just about anything! We’re talking steak, beef tenderloin, prime rib, pork chops and sliced honey ham!
Ingredients and Equipment
The easiest and most efficient way to thinly slice the potatoes is with a mandolin slicer; set it on 1/8″ inch – 1/4″inch setting; you can use a super sharp knife, but I’ve found the mandolin is the best way to get consistent sized potato slices.
Just a few simple ingredients bring this traditional potato casserole together!
Russet potatoes, butter, heavy cream, a clove of garlic, Swiss or Gruyere cheese, ground thyme, salt and white or black pepper. (White pepper is stronger so if you use it, go easy on it)
Step by step instructions
Butter the inside of a large ovenproof casserole dish or baking dish; I use a 9×13 casserole dish, but you can use an oval, round or smaller dish if you like. Coat the inside of the dish with butter; I use salted butter, but you can use unsalted
Now here’s the part that really makes this dish unique–cut a clove of garlic in half and rub it all around the baking dish…bottom and sides. This gives the dish a tiny hint of garlic flavor!
Slice the russet potatoes into 1/8″ inch – 1/4″ inch rounds; place some of the potato slices in a single layer in the bottom of the pan; it’s okay to overlap them a little.
For best results, put two single layers of potatoes on the very bottom– this creates a nice “base” for the potatoes
Now, sprinkle 1/4 of the shredded Gruyere (or Swiss) cheese over the thinly sliced potatoes; lightly season with a sprinkle of salt, pepper and ground thyme (See the Recipe card below in the Notes section for exact amounts)
Drizzle 1/4 of the heavy cream over the top. I pour the heavy cream in a rotating “plaid” fashion for each layer; the cream won’t totally coat all of the potatoes.
On the first drizzle, go left to right; on the next layer, drizzle the cream in the other direction, and so on.
Repeat the steps above with a single, thin layer of potatoes, ending with a top layer of shredded cheese; cover with aluminum foil and bake at 350°F on the middle rack for 30-40 minutes.
When the potatoes are fork tender, remove from oven, remove the foil, turn the oven setting to “broil” (usually 450°-500°F) and place the dish on the top rack.
Broil the scalloped potatoes for 3-5 minutes, or just until the cheese begins to bubble and turn a light golden brown. Keep an eye on the scalloped potatoes when they’re under the broiler! The cheese browns fast!
Remove potatoes from oven and allow to rest for at least 5 minutes – I recommend a resting period of about 10 minutes. Slice into individual squares or, serve with a serving spoon.
Recipe tips
Invest in a mandolin for super thin potato slices
Use large russet potatoes
Slice 1/8″ thick using a mandolin
Make the first (bottom) layer a little more firm by placing two single layers of potatoes in the bottom of the baking dish; use single layers afterwards
Let sit for at least 5 minutes after baking- for best results, let the scalloped potatoes sit for 10 minutes
Sometimes, the top of the scalloped potatoes is oily from the melted cheese; just use a paper towel and pat away any excess oil
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
If you’re feeling the need to really impress, serve these cheesy traditional scalloped potatoes in individual ramekins -but be careful! They will be hot!
Recipe FAQ
For best results, you want to use a starchy potato like a Russet or Idaho potato. 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” – but only for about 3-5 days. If you freeze them longer, the texture changes.
The best cheese for traditional scalloped potatoes
This traditional scalloped potato recipe features Gruyere cheese which is similar to Swiss cheese. You can use either of these in this potato dish; the important thing to know is that some cheeses are more oily than others, especially upon melting.
I recommend using a block of aged cheese and shred it yourself. The pre-shredded cheeses seem to have a coating that doesn’t melt well.
You can also make scalloped potatoes with sharp cheddar cheese; again, make sure you buy an aged cheddar block and shred it yourself.
Make ahead
The easiest way to make this easy potato dish in advance is to assemble and bake the potatoes, but don’t brown the top yet. When you’re ready to serve, allow the potatoes to come to room temperature.
Bake (covered with foil) at 350°F 15-20 minutes, or until the center is warm. Then, remove the dish from the oven, set oven to the broil setting, return uncovered potatoes to the top shelf of the oven and broil 3-5 minutes.
Traditional scalloped potatoes are an easy, elegant side dish perfect for the holiday season or any day! They’re always a crowd-pleasing side dish you can serve with just about anything! You can’t go wrong with these!
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.
These traditional scalloped potatoes are an easy potato casserole that looks impressive is easy to make and quite delicious! Serve with just about anything! You can’t go wrong with these!
Related recipes
- Southern Cornbread Dressing
- Pan Roasted Sweet Corn
- Mashed Rutabaga
- Orange Glazed Carrots
- Perfect Beef Tenderloin
♥ If you make this recipe, please leave a comment and rating below! Thank you!
Traditional Scalloped Potatoes Recipe
Ingredients
- 3 lbs potatoes , peeled and sliced ⅛" – ¼" inch thick
- 1 clove garlic , peeled and cut in half
- 1¼ cup heavy cream
- 1 tablespoon butter , salted
- 12 oz. shreddedGruyere cheese
- 2 teaspoons ground thyme ,ground
- 1 tsp. kosher salt
- 2 tsp. black pepper
Instructions
- Preheat oven to 350ºF
- Butter baking dish; rub cut garlic clove around in the pan (bottom and sides)1 tablespoon butter, 1 clove garlic
- Slice potatoes into 1/8" slices; (see Recipe Notes)3 lbs potatoes
- Place two layers of potato slices in baking dish; add 1/4 of the cheese; drizzle 1/4 of the cream; lightly season with salt, pepper and thyme (See Recipe Notes)
- Repeat the step above with a single layer of sliced potatoes, ending with cheese on the top layer
- Cover dish tightly with foil and place on middle rack; bake for 50-minutes.
- Remove from oven; turn oven setting to broil
- Place uncovered dish under broiler for 5-8 minutes, or until the top begins to bubble and brown
- Allow to sit for 5-15 minutes; serve with spoon or slice into 12-16 squares
Notes
- Place sliced potatoes in a bowl of water to prevent browning; pat dry with paper towel before placing in baking dish
- Substitute Swiss or Cheddar for Gruyere
- Taste test for salt; this recipe uses salted butter, but you can use unsalted and season the dish to your liking
- If you’re serving a large group, cut the cooked potatoes into 12-16 squares. This helps monitor portion sizes
Delish!!!! Everyone loves these scalloped potatoes!
We can’t get enough of these, can we?
These were absolutely delicious! Will definitely make again!