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Creamy Crispy Scalloped Potatoes Au Gratin Recipe Easy Homemade Delight

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A rich and comforting scalloped potatoes au gratin recipe featuring a creamy cheese sauce with a crispy golden crust, perfect for family dinners and holiday feasts.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 tablespoons unsalted butter, divided
  • 2 cloves fresh garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh thyme or chives, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter the 9×13-inch baking dish well to prevent sticking.
  2. Slice peeled potatoes into thin rounds about 1/8 inch thick using a mandoline or sharp knife. Rinse in cold water briefly to remove excess starch, then drain and pat dry.
  3. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly add warm milk and heavy cream while whisking continuously to avoid lumps. Bring to a gentle simmer and stir frequently until sauce thickens, about 5-7 minutes.
  6. Remove from heat and stir in shredded cheddar and Gruyère cheeses gradually until melted and smooth. Season with salt, pepper, and nutmeg. Adjust seasoning to taste.
  7. Layer a single layer of potato slices in the prepared baking dish, slightly overlapping. Pour a ladle of cheese sauce over the potatoes. Repeat layering potatoes and sauce until all are used, finishing with sauce on top.
  8. Sprinkle grated Parmesan evenly over the surface and dot with the remaining 2 tablespoons of butter for a crispy golden crust.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake uncovered for an additional 25-30 minutes until the top is bubbly and deeply golden brown.
  11. Let the scalloped potatoes rest for 10-15 minutes before serving to allow the sauce to thicken.
  12. Garnish with chopped fresh thyme or chives before serving.

Notes

Slice potatoes uniformly thin (about 1/8 inch) for even cooking. Rinsing potatoes in cold water removes excess starch and prevents gumminess. Cover dish with foil during initial baking to trap steam and cook potatoes through, then remove foil to crisp the top. Let dish rest before serving for cleaner slices. If top browns too quickly, tent loosely with foil. If sauce is too thick before baking, whisk in a splash of milk.

Nutrition

Keywords: scalloped potatoes, potatoes au gratin, creamy potatoes, cheesy potatoes, holiday side dish, comfort food, easy potato recipe

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