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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes baked until tender, layered in a rich cream sauce and finished with a golden Gruyère and cheddar crust. Thin Yukon gold slices bake into soft, creamy layers with a bubbly top and plenty of melty cheese.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes, peeled and very thinly sliced
Cream sauce
  • 3 cup heavy cream
  • 1 cup whole milk
  • 3 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 1.5 tsp Salt plus pepper to taste
  • 0.25 tsp pepper
Cheese and finishing
  • 2 cup Gruyere, shredded
  • 1 cup sharp cheddar, shredded
  • 4 tbsp unsalted butter for greasing the dish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 375F. Butter a 9x13 baking dish.
Make the cream mixture
  1. Whisk cream, milk, garlic, Dijon, thyme, nutmeg, 1-1/2 teaspoons salt, and pepper until well combined. Use the mixture right away so it coats the potatoes evenly.
Layer and bake
  1. Layer the potatoes in overlapping rows in the dish and pour the cream mixture over. Press the potatoes down to submerge so the top layers soften as they bake.
  2. Cover tightly with foil. Bake for 50 minutes at 375F so the potatoes begin to tenderize.
  3. Uncover and scatter both cheeses over the top. Bake 18-22 more minutes at 375F until the top is golden, bubbling, and the potatoes are completely tender.
Rest and serve
  1. Rest the scalloped potatoes for 10 minutes before serving. This helps the cream sauce thicken slightly so the layers slice cleanly.

Notes

For the best texture, keep potato slices very thin and aim for even thickness so every layer cooks through at the same rate. Store leftovers in the refrigerator up to 3 days; reheat covered in a 325F oven until hot throughout. Freezing is not recommended because the cream can break when thawed. For a lighter option, swap half the heavy cream for evaporated milk while keeping the cheese the same for a still-creamy bake.