Cheesy Scalloped Potatoes Cream (Printable)

Tender potatoes layered with creamy cheese sauce, baked until golden and bubbly. Perfect indulgent side.

# What You'll Need:

→ Vegetables

01 - 3.3 pounds russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped (optional)

→ Dairy

03 - 2 cups heavy cream
04 - 1 cup whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded Gruyère cheese
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 2 cloves garlic, minced
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - ¼ teaspoon ground nutmeg

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Melt butter in a saucepan over medium heat. Add onion if using and sauté until soft, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in heavy cream, whole milk, salt, black pepper, and ground nutmeg. Heat gently until steaming but do not boil, then remove from heat.
04 - Arrange half of the potato slices in the prepared dish, slightly overlapping. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and Gruyère cheeses.
05 - Layer the remaining potato slices on top. Pour over the remaining cream sauce and sprinkle with the remaining cheeses.
06 - Cover the dish tightly with aluminum foil and bake for 45 minutes.
07 - Remove foil and bake for an additional 15 to 20 minutes until the dish is golden, bubbly, and potatoes are tender when pierced with a knife.
08 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.

# Expert Advice:

01 -
  • The potatoes turn impossibly tender while the top crisps into golden, cheesy waves that crackle under your spoon.
  • It feels fancy enough for a holiday table but forgiving enough that even a slightly overcooked batch still tastes like heaven.
  • Leftovers reheat beautifully, and sometimes they taste even better the next day when all the flavors have melted together.
02 -
  • Slice the potatoes as evenly as possible, a mandoline helps but a steady hand and sharp knife work just fine.
  • Do not let the cream boil or it can break and turn grainy, just heat it until you see the first wisps of steam.
  • Covering with foil traps moisture and cooks the potatoes through, removing it at the end crisps the top without drying out the inside.
03 -
  • Place a baking sheet on the rack below to catch any drips, saving you from scrubbing burnt cream off the oven floor.
  • Taste the cream mixture before layering and adjust the salt, it should taste slightly overseasoned because the potatoes will dilute it.
  • Use a sharp knife or fork to test doneness, the blade should slide through the potatoes with no resistance at all.

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