Scalloped Potatoes
Thinly sliced russet potatoes layered in a rich Gruyere and Parmesan cream sauce, baked until tender and deeply golden on top. A classic French-inspired side dish perfect for holidays or Sunday dinner.
Ingredients
- 4 lbs russet potatoes, peeled and sliced 1/8-in thin
- 4 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup Gruyere cheese (or Swiss cheese), shredded
- 1/4 cup Parmesan cheese, grated
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp fresh thyme leaves
Instructions
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1
Preheat oven to 375 F. Butter a 9x13-inch baking dish.
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2
Melt 4 tbsp unsalted butter in a large saucepan over medium heat. Add 1 medium thinly sliced yellow onion and cook until softened, 5 minutes. Add 2 cloves minced garlic cloves and cook 1 minute more.
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3
Sprinkle 1/4 cup all-purpose flour over the onion and stir to coat. Cook 1 minute, then gradually whisk in 2 cups heavy cream and 2 cups whole milk. Simmer, whisking, until thickened, 3-5 minutes.
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4
Remove from heat. Stir in half the 1 cup shredded Gruyere cheese (or Swiss cheese), all the 1/4 cup grated Parmesan cheese, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp fresh thyme leaves.
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5
Layer half the 4 lbs peeled and sliced 1/8-in thin russet potatoes in the dish. Pour half the sauce over. Repeat with remaining potatoes and sauce.
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6
Cover with foil and bake 45 minutes. Remove foil, top with remaining Gruyere, and bake 25-30 minutes more until potatoes are tender and top is golden.
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7
Rest at least 10 minutes before serving.