Description
This Delicious Scalloped Potatoes recipe is a creamy, comforting dish perfect for family meals or special occasions. Thinly sliced Yukon Gold or Russet potatoes are layered with sautéed onions and a rich, cheesy cream sauce made with sharp cheddar and Gruyère cheeses. Baked to golden perfection, this dish features a velvety texture with a crispy, bubbly top. It can be easily adapted for dairy-free diets using vegan cheese and non-dairy milk alternatives.
Ingredients
Scale
Potatoes and Cheese
- 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups Gruyère cheese, shredded
- For dairy-free option: 3 cups vegan cheese or 2 tablespoons nutritional yeast
Sauce and Seasonings
- 2 cups heavy cream
- 2 cups whole milk or non-dairy milk (such as almond or oat milk)
- 2 tablespoons cornstarch (optional, for thickening)
- 4 tablespoons unsalted butter (or olive oil for dairy-free option)
- 2 tablespoons all-purpose flour
- 1 medium onion, finely chopped
- Optional: 2 shallots or leeks, finely chopped
- 2 cloves garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs such as thyme or rosemary, chopped (about 1 tablespoon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the scalloped potatoes.
- Prepare Potatoes: Wash, peel, and thinly slice the potatoes about 1/8 inch thick for even cooking and creamy texture.
- Sauté Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions (and shallots or leeks if using) and sauté until translucent, about 5-7 minutes. Remove from heat and set aside.
- Make Cream Sauce: In the same skillet, melt another 2 tablespoons of butter. Stir in 2 tablespoons of flour to form a roux and cook for 1 minute. Gradually whisk in 2 cups of whole milk or non-dairy milk and bring to a gentle simmer, stirring frequently until the sauce thickens, about 5 minutes. Season with salt, pepper, minced garlic, and fresh herbs.
- Assemble the Dish: Grease a baking dish. Layer half of the sliced potatoes evenly on the bottom. Spread half of the sautéed onions on top, followed by half of the shredded cheddar and Gruyère cheese mixture. Pour half of the cream sauce over this layer. Repeat the layering with the remaining potatoes, onions, cheese, and finish with the cream sauce on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the potatoes are tender and the top is golden brown and bubbly.
- Cool and Serve: Let the scalloped potatoes cool for 10 minutes before serving to allow the sauce to set slightly, enhancing the texture and flavor.
Notes
- You can swap Yukon Gold potatoes for Russet potatoes depending on your texture preference; Yukon Gold yield a creamier texture.
- For a dairy-free version, substitute butter with olive oil, milk with almond or oat milk, and cheese with vegan cheese or nutritional yeast.
- Adding minced garlic and fresh herbs like thyme or rosemary elevates the flavor.
- Ensure potatoes are sliced evenly for uniform cooking.
- Covering the dish during initial baking keeps moisture in to cook potatoes thoroughly, while uncovering later achieves a crispy top.
- The dish can be prepared a day ahead and refrigerated; bake longer if baking from cold.
