Cheesy Scalloped Potatoes Cream (Print Version)
Tender potato slices baked in a rich, creamy cheese sauce, perfect as a hearty side.
# What You'll Need:
→ Vegetables
01 - 3.3 lbs 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 oven to 350°F. Butter a 9x13 inch baking dish thoroughly.
02 - In a saucepan over medium heat, melt butter. If using, add chopped onion and cook until softened, about 3 minutes. Add garlic and sauté 1 minute until fragrant.
03 - Stir in heavy cream, whole milk, salt, pepper, and nutmeg. Heat gently until steaming but not boiling, then remove from heat.
04 - Arrange half of the potato slices in the baking dish, overlapping slightly. Pour half the cream mixture over potatoes and sprinkle evenly with half of both cheeses.
05 - Layer remaining potato slices on top. Pour remaining cream mixture over, then sprinkle with remaining cheddar and Gruyère cheeses.
06 - Cover dish tightly with aluminum foil. Bake for 45 minutes.
07 - Remove foil and bake an additional 15 to 20 minutes until golden, bubbly, and potatoes are tender when pierced.
08 - Let stand for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
# Expert Tips:
01 -
- It looks fancy enough to impress at a dinner party but honestly just comes down to layering and waiting.
- The combination of sharp cheddar and Gruyère creates a depth that single-cheese versions can never achieve.
- It's one of those dishes that tastes even better the next day if you manage to have leftovers.
02 -
- Slice those potatoes thinly and evenly—I learned this when I had thick chunks that never softened while thin edges turned to mush.
- Don't skip the foil cover in the first 45 minutes; without it, the cheese browns before the potatoes cook through and the whole thing gets dry.
03 -
- Let your potatoes sit on a clean towel for a few minutes after slicing to remove excess starch—this helps them bake more evenly and keeps the sauce from becoming gluey.
- If you're making this ahead, assemble it up to the baking step, cover tightly, refrigerate, and just add 10-15 minutes to the baking time since it'll be cold when it goes in.