Description
A creamy, golden, and tender scalloped potato dish made with simple ingredients like Yukon Gold potatoes, heavy cream, and a blend of cheddar and Gruyère cheese. This approachable recipe yields a luxurious side dish perfect for holidays or weeknight dinners.
Ingredients
- 3 pounds Yukon Gold potatoes (peeled and sliced into ¼ inch rounds)
- 2 cups heavy cream
- 2 tablespoons unsalted butter (melted)
- 2 cups sharp cheddar cheese (grated from a block)
- 1 cup Gruyère cheese (grated from a block)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- Optional: Crispy crumbled bacon
- Optional: Chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the heavy cream, melted butter, minced garlic, dried thyme, salt, and pepper.
- Arrange half of the potato slices in the baking dish, overlapping them like shingles. Sprinkle half of the grated cheese over the potatoes.
- Add the remaining potato slices in a second layer. Top with the rest of the cheese.
- Pour the cream mixture evenly over the layered potatoes. Gently press down on the potatoes with a spatula to ensure they are submerged or well-coated.
- Cover the dish tightly with aluminum foil and bake for 45 minutes, or until a fork slides easily into a potato slice.
- Remove the foil and bake uncovered for another 15 minutes, or until the cheese is bubbly and golden brown. Tent with foil if browning too quickly.
- Remove from oven and let rest for 10 minutes before serving to allow the sauce to thicken.
- Serve warm, garnished with green onions or bacon if desired.
Notes
For best results, use Yukon Gold potatoes for a buttery flavor and creamy texture. Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Uniform slicing is crucial for even cooking. This dish can be assembled up to 24 hours in advance and refrigerated; add 15-20 minutes to baking time if baking from cold. Do not freeze, as the dairy may separate and potatoes may become grainy.
- Prep Time: 17 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 380
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: scalloped potatoes, au gratin, cheesy potatoes, side dish, holiday recipes, comfort food, easy recipes, yukon gold potatoes, cheddar cheese, gruyere cheese