Cheesy Scalloped Potatoes

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Scalloped potatoes do not reward freestyle knife work. Those russets need to be sliced about 1/8 inch thick so every layer becomes tender at the same time; one rogue half-inch slab hiding in the middle can turn dinner into a geological survey. A mandoline makes the job fast, but a sharp knife and a little stubbornness will get you there too.

The sauce starts as butter and flour, then heavy cream, garlic, thyme, black pepper, nutmeg, and sharp cheddar build it into something rich enough to make a plain potato feel dramatically overqualified. Layer the slices like shingles, sauce and cheese between each round, then cover the dish for the first part of baking so the potatoes steam tender before the top gets exposed and browned.

Do not rinse the potatoes after slicing; their surface starch helps the sauce thicken around them. And when the casserole comes out bubbling like a dairy volcano, leave it alone for 15 minutes. That rest lets the sauce settle into the layers instead of running across the plate. The result is soft potatoes, browned cheese, and enough cream sauce to make vegetables nearby feel underdressed.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

3 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 cups shredded sharp cheddar cheese
2 cups heavy cream
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg

Instructions

1Preheat oven to 375°F. Butter a 9x13 baking dish.
2Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in cream until smooth and thickened, about 3 minutes.
3Stir in garlic, salt, pepper, thyme, and nutmeg. Remove from heat.
4Layer one-third of the potato slices in the baking dish, overlapping like shingles. Pour one-third of the cream sauce over them. Sprinkle with one-third of the cheese. Repeat layers twice.
5Cover with foil and bake 45 minutes. Remove foil and bake 20 more minutes until the top is golden and the potatoes are tender when pierced with a knife.
6Rest 15 minutes before serving. The sauce thickens as it cools.

Nutrition Information

Estimated per serving: 1 of 4 servings.

1000Calories

24 gProtein

69 gCarbohydrates

71 gTotal Fat

45 gSaturated Fat

8 gFiber

6 gTotal Sugars

990 mgSodium

245 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Slice potatoes uniformly thin — a mandoline is your best friend here. Uneven slices mean some are raw while others are mush.
Don't rinse the sliced potatoes. The surface starch helps thicken the sauce.
The 15-minute rest is not optional. Cutting into a bubbling gratin means cheese sauce everywhere except on the potatoes.

Substitutions

russet potatoes → Yukon Gold for a creamier, less starchy result Yukon Golds hold their shape better and have a buttery flavor.

heavy cream → whole milk plus 2 extra tablespoons flour Lighter but still creamy enough for a gratin.

sharp cheddar → Gruyère for a classic French gratin dauphinois Gruyère melts smoother and has a more refined flavor.

Storage Instructions

Refrigerate for up to 4 days. Reheat covered at 350°F for 20 minutes.

Make Ahead

Assemble the entire dish up to 24 hours ahead. Refrigerate and add 10 minutes to the covered bake time.

Freezing

You can freeze scalloped potatoes, but the cream sauce and potatoes will be softer after thawing. For better texture, bake first, cool completely, freeze tightly covered, thaw in the refrigerator, and reheat uncovered until hot.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble the sliced potatoes with the cream sauce and cheddar in the baking dish, cover, and refrigerate before baking. Bake when needed so the top browns and the potatoes finish tender rather than being softened by a full reheat.

How do I store the leftovers?

Refrigerate for up to 4 days. Reheat covered at 350°F for 20 minutes.

Can I freeze it?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include russet potatoes → Yukon Gold for a creamier, less starchy result; heavy cream → whole milk plus 2 extra tablespoons flour; and sharp cheddar → Gruyère for a classic French gratin dauphinois.