Scalloped Potatoes

Thinly sliced potatoes layered with a garlic cream sauce and Gruyere, baked until tender and bubbling with a golden top. The holiday potato side for ham and prime rib; serves 8.

No added sugarMake-ahead

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

Scalloped potatoes with a golden cheese top in a baking dish
  • Prep 20 min
  • Cook 1 hr 15 min
  • Total 1 hr 35 min
  • Yield 8 servings

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Scalloped potatoes are the classic side for Christmas ham, prime rib and Easter dinner. Slicing the potatoes thin and evenly is the key to even cooking.

A mandoline makes quick work of it.

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 cups shredded Gruyere or sharp white cheddar

Instructions

  1. Heat the oven. Heat the oven to 375°F and butter a 9 x 13-inch baking dish.
  2. Make the sauce. Melt the butter in a saucepan, cook the garlic 30 seconds, whisk in the flour, then slowly whisk in the milk and cream. Simmer until slightly thickened, 4 minutes. Add the salt, pepper, nutmeg and thyme.
  3. Layer. Layer a third of the potatoes in the dish, pour over a third of the sauce and a third of the cheese. Repeat twice.
  4. Bake. Cover with foil and bake 45 minutes, then uncover and bake 25 to 30 minutes more, until a knife slides easily through and the top is golden.
  5. Rest. Rest 15 minutes before serving so it sets.

Nutrition per serving (estimated)

400Calories
35 gCarbohydrates
3 gFiber
31 gNet carbs
12 gProtein
24 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

No added sugar

Tips

  • Make ahead: bake a day ahead, cool, refrigerate, and reheat covered at 350°F for 30 to 40 minutes.
  • Keep the slices submerged in sauce so they do not dry out.

Questions about this recipe

What is the difference between scalloped and au gratin potatoes?
Traditionally scalloped potatoes are baked in a cream sauce, and au gratin adds cheese; today the names are often used interchangeably.
Why are my potatoes still hard?
The slices were too thick or the dish was uncovered too soon.

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