Description
Scalloped Potatoes Gratin is a rich and comforting side dish made with thinly sliced potatoes layered in a creamy, cheesy sauce and baked to golden perfection.
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp ground nutmeg (optional)
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant, about 1 minute.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk and cream, and cook until the sauce thickens, about 5–7 minutes.
- Stir in salt, pepper, and nutmeg (if using), then mix in 1 cup Gruyère and 1/4 cup Parmesan until melted and smooth.
- Layer half of the sliced potatoes in the prepared dish. Pour half the cheese sauce over the potatoes.
- Repeat with remaining potatoes and sauce, smoothing the top evenly.
- Sprinkle remaining 1/2 cup Gruyère and 1/4 cup Parmesan over the top.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes until golden and bubbly.
- Let rest 10 minutes before serving. Garnish with herbs if desired.
Notes
- Use a mandoline for evenly thin potato slices.
- Gruyère can be substituted with sharp cheddar or Swiss cheese.
- Make ahead: assemble the dish and refrigerate up to 24 hours before baking.
- Add caramelized onions or ham for a heartier version.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg