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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes made with very thin Yukon Gold slices and a garlic-Dijon cream sauce, baked until tender and layered with a golden Gruyère and cheddar crust. This classic side dish bakes to bubbling edges with a rich, creamy interior.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cheesy scalloped potatoes
  • 3 lb Yukon gold potatoes peeled and very thinly sliced
  • 3 cloves garlic minced
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 2 cup Gruyere shredded
  • 1 cup sharp cheddar shredded
  • 4 tbsp unsalted butter
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the cream sauce
  1. Preheat oven to 375F. Butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, fresh thyme, nutmeg, and salt and pepper to taste until smooth. Pour the mixture into the prepared baking dish.
Layer and bake covered
  1. Layer Yukon gold potatoes in overlapping rows in the dish. Pour the cream mixture over the potatoes.
  2. Press potatoes down to submerge. Cover tightly with foil.
  3. Bake for 50 minutes at 375F. Uncover and scatter Gruyere and sharp cheddar over the top.
Finish and rest
  1. Bake for 18-22 more minutes at 375F until the top is golden, bubbling, and the potatoes are completely tender. Rest for 10 minutes before serving.

Notes

Pro tip: slice potatoes very thin and consistent so they turn tender at the same rate without drying out. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently in a 325F oven until warmed through. Freezing is not recommended because the dairy can break, but you can make a closer lighter version by using half-and-half instead of heavy cream for a slightly thinner sauce.