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Abdul Rehman

Scalloped Potatoes: Creamy, Cheesy, and Made from Scratch

Thinly sliced Russet potatoes layered with a from-scratch garlic cream sauce and topped with melted Gruyère. The sauce is built on the stove first, which gives it the body to hold the layers together through a long, slow bake.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Side Dish
Cuisine: American/European
Ingredients Method

Ingredients
  

For the Potato Layers
For the Potato Layers
  • 1.2 kg (2.6 lbs) Russet potatoes, peeled ​
  • 1 medium yellow onion, thinly sliced ​
  • 1 tsp fine salt ​
  • 1/2 tsp black pepper, freshly ground ​
For the Cream Sauce
  • 3 tbsp unsalted butter ​
  • 3 cloves garlic, minced ​
  • 3 tbsp all-purpose flour ​
  • 500 ml (2 cups) whole milk, room temperature ​
  • 250 ml (1 cup) heavy cream, room temperature ​
  • 1 tsp fine salt ​
  • 1/2 tsp black pepper, freshly ground ​
  • 1/4 tsp ground nutmeg ​
  • 120 g (1 generous cup) Gruyère, freshly shredded, divided ​

Method
 

  1. Preheat oven to 190°C (375°F). Butter a 9x13 inch baking dish. Peel potatoes and slice 3mm (1/8 inch) thin. Toss with 1 tsp salt and set aside.
  2. Melt butter in a saucepan over medium heat. Add garlic and cook 1 minute, stirring. Add flour and whisk for 2 full minutes until the paste smells faintly nutty.
  3. Add milk and cream in a slow stream, whisking constantly. Cook 5-7 minutes over medium-high heat until the sauce thickens enough to coat the back of a spoon.
  4. Remove from heat. Add 1 tsp salt, 1/2 tsp pepper, and nutmeg. Stir in half the Gruyère until melted. Taste and adjust seasoning.
  5. Layer half the potato slices in the dish, overlapping by a third. Scatter half the onion over. Pour half the sauce over and spread to the edges. Repeat with remaining potatoes, onions, and sauce. Top with remaining Gruyère.
  6. Cover tightly with foil. Bake 50 minutes.
  7. Remove foil. Bake uncovered 20-25 minutes until top is deep golden brown and a knife slides through the center without resistance.
  8. Rest uncovered for 15 minutes before slicing. Serve with a wide spatula.