Cheesy Scalloped Potatoes Cream (Print Version)
Tender potato slices baked in a rich, creamy cheese sauce, ideal for indulgent side servings.
# What You'll Need:
→ Vegetables
01 - 3.3 lbs russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped (optional)
→ Dairy
03 - 2 cups heavy cream
04 - 1 cup whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded Gruyère cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 2 cloves garlic, minced
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - ¼ tsp ground nutmeg
→ Garnish
12 - 2 tbsp chopped fresh chives or parsley (optional)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Melt butter in a saucepan over medium heat. Add onion if using and cook until softened, about 3 minutes. Stir in garlic and cook 1 minute until fragrant.
03 - Add heavy cream, whole milk, salt, black pepper, and nutmeg to the saucepan. Warm gently until steaming without boiling, then remove from heat.
04 - Arrange half of the sliced potatoes in the baking dish, overlapping slightly. Pour half the cream sauce over the potatoes and sprinkle half the cheddar and Gruyère cheeses evenly.
05 - Add remaining potatoes in an even layer. Pour the rest of the cream sauce on top, followed by the remaining shredded cheeses.
06 - Cover dish tightly with aluminum foil and bake for 45 minutes.
07 - Remove foil and continue baking 15 to 20 minutes until potatoes are tender, cheese is golden and bubbly.
08 - Let stand for 10 minutes before serving. Garnish with chopped fresh chives or parsley if desired.
# Expert Suggestions:
01 -
- The cheese doesn't overpower—it melts into a silky sauce that makes people ask for the recipe before they even finish eating.
- Shredded Gruyère adds a subtle nuttiness that sharp cheddar alone can't quite capture, and it's worth seeking out.
- You can prep everything hours ahead and bake it right before guests arrive, which means less stress and more time at the table.
02 -
- Slicing potatoes by hand is meditative, but a mandoline saves time—just keep your fingertips safe and slice them thin enough that you can almost see through them.
- If your cream sauce breaks or looks grainy, start over; rushing the heat is the most common mistake, and it's worth the extra few minutes to do it right.
03 -
- Always slice your potatoes as close to cooking as possible—they darken in the air and the brown spots can make the dish look less appetizing even if the flavor is fine.
- Use a sharp knife or mandoline to get thin, even slices; uneven slices mean some potatoes finish tender while others are still firm.