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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes baked in a rich cream sauce with a golden Gruyère and cheddar crust. Thin Yukon gold layers are simmered in the oven until tender, then finished uncovered for bubbling, browned cheese.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and very thinly sliced
Flavoring
  • 3 garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 4 tbsp unsalted butter
  • Salt and pepper to taste
Dairy
  • 2 cup heavy cream
  • 1 cup whole milk
  • 2 cup Gruyere shredded
  • 1 cup sharp cheddar shredded

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and sauce
  1. Preheat oven to 375F and butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, fresh thyme, nutmeg, 1-1/2 teaspoons salt, and pepper until smooth.
Layer and bake covered
  1. Layer Yukon gold potatoes in overlapping rows in the dish and pour the cream mixture over them.
  2. Press potatoes down to submerge and cover tightly with foil to prevent browning while cooking through.
  3. Bake 50 minutes at 375F, then uncover and scatter Gruyere and sharp cheddar over the top.
Finish, rest, and serve
  1. Bake 18 to 22 more minutes at 375F until the top is golden, bubbling, and potatoes are completely tender.
  2. Rest 10 minutes before serving to help the layers set.

Notes

For the best texture, slice Yukon gold potatoes very thin and consistent so they cook evenly in the same bake time. Store covered in the refrigerator for up to 4 days; reheat in the oven at 325F until hot. Freezing is not recommended because the cream sauce can break when thawed. For a lower-fat swap, use half-and-half in place of the heavy cream and whole milk, then bake as directed.