Scalloped Potatoes (Creamy, Au Gratin-Style)

What Makes This Recipe Work

Building the sauce from a roux and adding the dairy gradually keeps the proteins from breaking, so the bake stays creamy. Slicing the potatoes about 1/8 inch thick lets them cook through in the time the sauce needs to bubble and reduce.

Ingredients for Scalloped Potatoes (Creamy, Au Gratin

• 3 lb (1.4 kg) Yukon Gold potatoes, peeled
• 3 tbsp unsalted butter
• 1 small onion, thinly sliced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• A pinch of ground nutmeg
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan

How to Make Scalloped Potatoes (Creamy, Au Gratin

1. Heat the oven to 350 degrees F (175 C) and butter a 9x13 inch or 3-quart baking dish.
2. Peel the potatoes and slice them 1/8 inch thick on a mandoline or with a sharp knife, keeping the slices in a bowl of cold water so they do not brown.
3. Melt the butter in a medium saucepan over medium heat, add the onion, and cook 5 minutes until soft; stir in the garlic and cook 30 seconds.
4. Whisk in the flour and cook 1 minute, then slowly whisk in the milk and cream; simmer 5 to 7 minutes, stirring often, until the sauce thickens enough to coat a spoon.
5. Remove the sauce from the heat and stir in the salt, pepper, nutmeg, and half the cheddar until melted and smooth.
6. Drain and pat the potato slices dry, layer half in the dish, pour over half the sauce, then repeat with the remaining potatoes and sauce; top with the remaining cheddar and the Parmesan.
7. Cover tightly with foil and bake 50 minutes, then uncover and bake 25 to 30 minutes more, until the potatoes are tender when pierced with a knife and the top is golden and bubbling.
8. Rest 10 to 15 minutes before serving so the sauce sets and the portions hold together.

Tips for the Best Scalloped Potatoes (Creamy, Au Gratin

• Keep the heat at medium and add the milk gradually; boiling the sauce or dumping in cold dairy is what makes it curdle.
• A mandoline gives the most even slices, which is the key to potatoes that cook through at the same time.
• If the top browns before the center is tender, tent it with foil and continue baking.

Variations and Substitutions

• For a potatoes au gratin version, stir 1 cup of the cheese into the sauce and add a breadcrumb topping for extra crunch.
• For slow cooker scalloped potatoes, layer everything in a slow cooker and cook on LOW for 6 to 7 hours.
• Add a layer of cooked, crumbled bacon for a heartier bake.
• For a ham version that uses up holiday leftovers, make scalloped potatoes and ham instead.

How to Store and Reheat

• Covered leftovers keep in the fridge for up to 4 days; reheat at 325 degrees F (160 C) until warmed through, about 25 minutes.
• The baked casserole freezes for up to 2 months, though the sauce may look slightly grainy after thawing; reheat gently and stir.

Scalloped Potatoes (Creamy, Au Gratin FAQ