Name: Creamy Scalloped Potatoes
Ingredients: Potatoes (3 lbs, Yukon Gold or Russet): The star of the show! Yukon Gold potatoes are my personal favorite for scalloped potatoes due to their creamy texture and slightly buttery flavor, holding their shape beautifully during baking without becoming mushy. Russet potatoes, with their higher starch content, also work wonderfully, resulting in an extra creamy sauce as they release more starch while cooking. Regardless of your choice, ensure they are firm, smooth, and free of blemishes. Thinly slicing them uniformly is key for even cooking, allowing each slice to become tender and absorb the creamy sauce.; Heavy Cream (2 cups): This is the heart of the “creamy” in creamy scalloped potatoes. Heavy cream provides richness and luxuriousness, creating that velvety smooth sauce that coats each potato slice. Its high fat content prevents curdling during baking and ensures a decadent, flavorful base. For the richest flavor and texture, don’t skimp on the heavy cream – it truly makes a difference.; Whole Milk (1 cup): While heavy cream provides richness, whole milk adds a lighter creaminess and thins out the sauce slightly to ensure the potatoes cook evenly and are fully submerged in the liquid during baking. Using whole milk over lower fat alternatives is recommended as it contributes to a creamier texture and richer flavor profile, complementing the heavy cream perfectly.; Butter (4 tablespoons, unsalted): Butter is essential for building flavor and creating a roux, the thickening agent for our creamy sauce. Unsalted butter allows you to control the overall saltiness of the dish. It’s melted and combined with flour to create a base for the sauce that ensures it’s thick and luscious, preventing a watery or thin consistency.; All-Purpose Flour (3 tablespoons): Working in tandem with butter, all-purpose flour forms the roux that thickens the cream and milk mixture into a smooth, velvety sauce. It’s crucial to whisk the flour into the melted butter and cook it briefly to remove the raw flour taste, creating a flavorful and effective thickening agent.; Gruyere Cheese (1 cup, grated): Gruyere cheese elevates scalloped potatoes to another level with its nutty, slightly sweet, and complex flavor profile. It melts beautifully and adds a wonderful depth of taste that complements the creamy sauce and earthy potatoes. While Gruyere is my top choice, other excellent options include sharp cheddar for a bolder flavor, or a blend of Gruyere and Parmesan for a nuanced and cheesy delight. Freshly grated cheese is always recommended for optimal melting and flavor.; Yellow Onion (1 small, thinly sliced): Onions provide a subtle savory sweetness and aromatic depth to the scalloped potatoes. Thinly sliced yellow onion layers beautifully between the potato slices, softening during baking and infusing the dish with its delicate flavor. They add complexity and prevent the dish from being overly rich or one-dimensional.; Garlic (2 cloves, minced): Garlic is a flavor powerhouse that adds a pungent and savory note to the creamy sauce. Minced garlic infuses the sauce with its aromatic essence, complementing the cheese and potatoes without overpowering them. Freshly minced garlic is always preferred for its vibrant flavor compared to pre-minced options.; Nutmeg (1/4 teaspoon, ground): A touch of nutmeg is the secret ingredient that elevates the flavor of scalloped potatoes to gourmet status. Its warm, slightly sweet, and aromatic notes enhance the creaminess and cheesy flavors, adding a subtle layer of complexity that is both comforting and sophisticated. Freshly grated nutmeg is even more aromatic, but ground nutmeg works perfectly well.; Dried Thyme (1/2 teaspoon): Thyme adds an earthy, herbaceous note that complements the potatoes and cream sauce beautifully. Its subtle flavor enhances the savory profile of the dish without being overpowering. Dried thyme is readily available and works perfectly in this recipe, but fresh thyme sprigs can also be infused into the cream mixture while heating for a brighter, fresher thyme flavor.; Salt and Black Pepper (to taste): Salt and pepper are essential seasonings that balance and enhance all the flavors in the dish. Salt brings out the natural sweetness of the potatoes and the savory notes of the cheese and garlic, while black pepper adds a subtle warmth and spice. Season generously throughout the cooking process, tasting and adjusting as needed to achieve the perfect balance of flavors.

Ingredients

The beauty of creamy scalloped potatoes lies in its simplicity, yet each ingredient plays a crucial role in creating the perfect dish. Let’s delve into the key components and why they are essential for achieving that ultimate creamy, flavorful, and comforting potato masterpiece.

Potatoes (3 lbs, Yukon Gold or Russet): The star of the show! Yukon Gold potatoes are my personal favorite for scalloped potatoes due to their creamy texture and slightly buttery flavor, holding their shape beautifully during baking without becoming mushy. Russet potatoes, with their higher starch content, also work wonderfully, resulting in an extra creamy sauce as they release more starch while cooking. Regardless of your choice, ensure they are firm, smooth, and free of blemishes. Thinly slicing them uniformly is key for even cooking, allowing each slice to become tender and absorb the creamy sauce.
Heavy Cream (2 cups): This is the heart of the “creamy” in creamy scalloped potatoes. Heavy cream provides richness and luxuriousness, creating that velvety smooth sauce that coats each potato slice. Its high fat content prevents curdling during baking and ensures a decadent, flavorful base. For the richest flavor and texture, don’t skimp on the heavy cream – it truly makes a difference.
Whole Milk (1 cup): While heavy cream provides richness, whole milk adds a lighter creaminess and thins out the sauce slightly to ensure the potatoes cook evenly and are fully submerged in the liquid during baking. Using whole milk over lower fat alternatives is recommended as it contributes to a creamier texture and richer flavor profile, complementing the heavy cream perfectly.
Butter (4 tablespoons, unsalted): Butter is essential for building flavor and creating a roux, the thickening agent for our creamy sauce. Unsalted butter allows you to control the overall saltiness of the dish. It’s melted and combined with flour to create a base for the sauce that ensures it’s thick and luscious, preventing a watery or thin consistency.
All-Purpose Flour (3 tablespoons): Working in tandem with butter, all-purpose flour forms the roux that thickens the cream and milk mixture into a smooth, velvety sauce. It’s crucial to whisk the flour into the melted butter and cook it briefly to remove the raw flour taste, creating a flavorful and effective thickening agent.
Gruyere Cheese (1 cup, grated): Gruyere cheese elevates scalloped potatoes to another level with its nutty, slightly sweet, and complex flavor profile. It melts beautifully and adds a wonderful depth of taste that complements the creamy sauce and earthy potatoes. While Gruyere is my top choice, other excellent options include sharp cheddar for a bolder flavor, or a blend of Gruyere and Parmesan for a nuanced and cheesy delight. Freshly grated cheese is always recommended for optimal melting and flavor.
Yellow Onion (1 small, thinly sliced): Onions provide a subtle savory sweetness and aromatic depth to the scalloped potatoes. Thinly sliced yellow onion layers beautifully between the potato slices, softening during baking and infusing the dish with its delicate flavor. They add complexity and prevent the dish from being overly rich or one-dimensional.
Garlic (2 cloves, minced): Garlic is a flavor powerhouse that adds a pungent and savory note to the creamy sauce. Minced garlic infuses the sauce with its aromatic essence, complementing the cheese and potatoes without overpowering them. Freshly minced garlic is always preferred for its vibrant flavor compared to pre-minced options.
Nutmeg (1/4 teaspoon, ground): A touch of nutmeg is the secret ingredient that elevates the flavor of scalloped potatoes to gourmet status. Its warm, slightly sweet, and aromatic notes enhance the creaminess and cheesy flavors, adding a subtle layer of complexity that is both comforting and sophisticated. Freshly grated nutmeg is even more aromatic, but ground nutmeg works perfectly well.
Dried Thyme (1/2 teaspoon): Thyme adds an earthy, herbaceous note that complements the potatoes and cream sauce beautifully. Its subtle flavor enhances the savory profile of the dish without being overpowering. Dried thyme is readily available and works perfectly in this recipe, but fresh thyme sprigs can also be infused into the cream mixture while heating for a brighter, fresher thyme flavor.
Salt and Black Pepper (to taste): Salt and pepper are essential seasonings that balance and enhance all the flavors in the dish. Salt brings out the natural sweetness of the potatoes and the savory notes of the cheese and garlic, while black pepper adds a subtle warmth and spice. Season generously throughout the cooking process, tasting and adjusting as needed to achieve the perfect balance of flavors.

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Instructions

Creating creamy scalloped potatoes is a rewarding culinary journey, and following these detailed instructions will guide you to potato perfection. Each step is designed to ensure optimal flavor, texture, and that signature creamy richness that makes this dish so irresistible.

Preheat Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even baking from the start. While the oven preheats, lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the potatoes from sticking to the bottom and makes serving and cleaning up easier. A glass or ceramic baking dish works best for even heat distribution.
Prepare the Potatoes and Onion: Wash and scrub your potatoes thoroughly. There’s no need to peel them for scalloped potatoes as the skin adds texture and nutrients, but you can peel them if you prefer a smoother texture. Using a mandoline slicer or a sharp knife, thinly slice the potatoes into approximately 1/8-inch thick rounds. Uniformly thin slices are crucial for even cooking and a tender texture. Thinly slice the yellow onion as well, about the same thickness as the potatoes. Set both aside. Tip: Don’t rinse the sliced potatoes! The starch on the surface helps thicken the sauce naturally as they bake, contributing to the creamy texture we’re aiming for.
Make the Cream Sauce: In a medium saucepan over medium heat, melt the butter completely. Once melted, add the all-purpose flour to the saucepan. Whisk continuously and vigorously for about 1-2 minutes, cooking the roux (butter and flour mixture). This step is vital to eliminate the raw flour taste and create a smooth base for the sauce. The roux should become slightly fragrant and pale golden in color.
Incorporate the Cream and Milk: Gradually pour in the heavy cream and whole milk into the roux, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken slightly. This process should take about 3-5 minutes. The sauce should be thick enough to lightly coat the back of a spoon.
Add Flavor Enhancements: Reduce the heat to low. Stir in the minced garlic, ground nutmeg, and dried thyme into the cream sauce. Season generously with salt and black pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, then adjust according to your preference. Remember that the cheese will also add saltiness to the dish. Simmer the sauce gently for another 2-3 minutes, allowing the flavors to meld together beautifully. Taste and adjust seasonings as needed.
Layer the Potatoes and Sauce: Begin layering the scalloped potatoes in the prepared baking dish. Arrange a layer of potato slices overlapping slightly at the bottom of the dish. Scatter some of the thinly sliced onions over the potatoes. Pour about one-third of the creamy sauce evenly over the potato and onion layer. Sprinkle about one-third of the grated Gruyere cheese over the sauce.
Repeat Layers: Repeat the layering process two more times: potatoes, onions, cream sauce, and Gruyere cheese. Ensure the top layer is generously covered with the remaining cream sauce and cheese. This cheese topping will create a beautiful golden-brown crust during baking.
Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. This prevents the top from browning too quickly and ensures the potatoes cook through evenly. Bake in the preheated oven for 60 minutes.
Uncover and Brown: After 60 minutes, carefully remove the aluminum foil. Increase the oven temperature to 400°F (200°C). Continue baking uncovered for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. The cheese should be melted and slightly caramelized in spots. Tip: If the top is browning too quickly, you can loosely tent it with foil again.
Rest Before Serving: Once baked to perfection, remove the scalloped potatoes from the oven and let them rest for at least 10-15 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld together even further, resulting in a more cohesive and flavorful dish. Resting also makes it easier to serve as the sauce firms up a bit.
Serve and Enjoy: Garnish with fresh parsley or chives, if desired, for a touch of freshness and visual appeal. Serve the creamy scalloped potatoes hot as a delectable side dish alongside your favorite main courses. They are especially wonderful with roasted meats, poultry, or ham.

Nutrition

Serving Size: one normal portion
Calories: 400
Sodium: 400mg
Fat: 30g
Saturated Fat: 20g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g
Cholesterol: 100mg