Description
A rich and creamy scalloped potato dish bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, thinly sliced
- 2 tablespoons butter
- 1 shallot, finely chopped (or 1/2 small onion)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme)
- 1/8 teaspoon ground nutmeg (optional)
- Extra cheese for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Peeled and thinly slice potatoes into 1/8-inch rounds.
- In a saucepan over medium heat, melt butter. Add shallots and garlic; sauté until soft.
- Sprinkle in flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Slowly whisk in heavy cream. Add salt, pepper, thyme, and nutmeg. Simmer until thickened.
- Stir in cheddar and Gruyère cheeses. Mix until melted and smooth.
- Layer half the potatoes in the baking dish, pour over half the cheese sauce. Repeat with remaining potatoes and sauce.
- Sprinkle additional cheese on top if desired.
- Bake uncovered for 45–55 minutes or until golden and bubbly.
- Let rest for 10–15 minutes before serving.
Notes
- For extra flavor, consider adding crispy bacon bits.
- This dish can be prepared a day in advance; just reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg