Easy and Cheesy Scalloped Potatoes Recipe
This easy and cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy garlic-infused sauce with Gruyère and Parmigiano-Reggiano cheeses. A perfect comforting side dish with a golden, crispy top and tender, flavorful layers inside, garnished with fresh chives.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 3 1/2 pounds Yukon Gold potatoes, sliced thinly
- 2 tablespoons garlic flavored olive oil
Cream Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken stock
- 8 ounces freshly grated Gruyère cheese, divided
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
Garnish
- Freshly chopped chives, for garnish, optional
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray, and set aside.
- Prepare Potatoes: Place thinly sliced potatoes in a large bowl. Drizzle with garlic-flavored olive oil and use your hands to evenly coat all the potato slices. Let them sit to allow the garlic flavor to infuse while you make the sauce.
- Make the Cream Sauce: In a medium sauté pan over medium heat, melt the butter completely. Whisk in the flour until fully incorporated and cook briefly. Gradually pour in milk and chicken stock while stirring continuously. Bring the mixture to a gentle simmer for about 2 minutes to thicken slightly.
- Add Cheese and Season: Stir in half of the grated Gruyère cheese and all of the Parmigiano-Reggiano cheese. Continue stirring until the cheeses are melted and the sauce is smooth. Season with kosher salt, freshly ground black pepper, and smoked paprika. Remove the sauce from heat.
- Assemble Potatoes: Arrange the potato slices upright and vertically in rows inside the prepared baking dish until all potatoes are nestled evenly. Pour the cream sauce evenly over the potatoes, making sure to spoon it between potato slices to distribute the sauce thoroughly.
- Add Topping Cheese: Sprinkle the remaining amount (4 ounces) of Gruyère cheese evenly over the top of the potatoes.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 30-35 minutes, or until the top is golden brown and crispy around the edges.
- Cool and Garnish: Allow scalloped potatoes to cool for at least 10 minutes to set. Garnish with freshly chopped chives if desired. Serve warm and enjoy!
Notes
- For best texture, slice potatoes uniformly thin (using a mandoline if available) to ensure even cooking.
- To make this dish vegetarian, substitute chicken stock with vegetable broth.
- Letting the dish rest after baking helps the sauce thicken and makes it easier to serve.
- This recipe can be prepared a day ahead and reheated covered in the oven to maintain moisture.
- Gruyère can be replaced with any good melting cheese such as Emmental or aged cheddar for a different flavor profile.
