The Creamiest Scalloped Potatoes Recipe
These Creamiest Scalloped Potatoes are a rich and decadent side dish featuring layers of thinly sliced russet potatoes baked in a luscious blend of heavy cream, whole milk, butter, garlic, and onions, infused with fresh thyme and bay leaves, then topped with melted sharp cheddar cheese for a golden, bubbly finish that’s perfect for holiday dinners or comforting family meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Basic Sauce
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 2 cloves garlic, minced
- 3 cups (720 ml) heavy cream
- 1 cup (240 ml) whole milk
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Potatoes
- 4 pounds (1814 grams) russet potatoes, peeled and cut into 1/8-inch-thick slices
Cheese Topping
- 1½ cups (170 grams) shredded cheddar cheese (about 6 ounces)
Instructions
- Prepare the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced onion and garlic, sautéing gently until translucent and fragrant but not browned, about 3-4 minutes. Pour in the heavy cream and milk, then add the fresh thyme sprigs and bay leaves. Stir in salt and ground black pepper. Bring the mixture to a gentle simmer, allowing it to infuse for 5-7 minutes to develop flavor.
- Prepare the Potatoes: While the cream sauce simmers, peel the russet potatoes and slice them very thinly—approximately 1/8 inch thick—to ensure even cooking and a creamy texture in the finished dish. A mandoline slicer works best for uniform slices.
- Assemble the Dish: Remove the thyme sprigs and bay leaves from the cream sauce. In a buttered baking dish, arrange a layer of potato slices evenly. Pour a portion of the cream sauce over the potatoes to coat them generously. Repeat layering potatoes and cream sauce until all are used, finishing with a layer of cream sauce on top.
- Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top layer of potatoes and cream sauce, ensuring an even coverage that will create a golden crust when baked.
- Bake the Potatoes: Preheat your oven to 350°F (175°C). Cover the baking dish loosely with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 25-30 minutes or until the potatoes are tender, the cream sauce is bubbling, and the cheese topping is golden and bubbly.
- Rest and Serve: Once baked, allow the scalloped potatoes to rest for about 10 minutes to set before serving. This helps the sauce thicken slightly and makes serving easier.
Notes
- For best slicing results, use a mandoline for even 1/8-inch potato slices.
- You can substitute Gruyère or a mild Swiss cheese for cheddar for a different flavor profile.
- Be careful not to boil the cream sauce; a gentle simmer helps develop flavors without curdling.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
- To make this dish lower in fat, substitute half-and-half for the heavy cream, but it will slightly alter the creaminess.
