Scalloped Potatoes

Name: Scalloped Potatoes
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs russet potatoes, peeled and sliced 1/8-in thin; 4 tbsp unsalted butter; 1 medium yellow onion, thinly sliced; 2 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

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.

105 minMediumServes 8530 cal/serving

AmericanSideOvenVegetarianHigh FiberEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

4 lbs russet potatoes, peeled and sliced 1/8-in thin
4 tbsp unsalted butter
1 medium yellow onion, thinly sliced
2 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

1

Preheat oven to 375 F. Butter a 9x13-inch baking dish.
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 minced garlic cloves and cook 1 minute more.
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.
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.
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.
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.
7

Rest at least 10 minutes before serving.

Questions

Can I make Scalloped Potatoes dairy-free?

Not cleanly. Here the dairy (4 tbsp unsalted butter, 2 cups heavy cream, 2 cups whole milk, 1 cup Gruyere cheese (or Swiss cheese), shredded, 1/4 cup Parmesan cheese, grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free side collection instead.

Can I make Scalloped Potatoes gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Scalloped Potatoes ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Scalloped Potatoes?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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