Description
Classic scalloped potatoes baked in a creamy, herb-infused cheese sauce until tender and bubbling, perfect as a comforting side dish for any meal.
Ingredients
Potatoes
- 3 pounds russet potatoes, peeled
Cream Sauce
- 4 tablespoons (½ stick) salted butter, cut into pieces
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 cup chicken or vegetable stock
- 1 teaspoon minced fresh thyme, plus more for serving
- 2 ½ teaspoons sea salt, divided
- 1 teaspoon freshly cracked black pepper, plus more for serving
- ½ teaspoon ground nutmeg
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese, divided
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (205°C) with a rack in the center position. Grease a 9 x 13-inch casserole dish with butter or cooking spray to prevent sticking.
- Slice Potatoes: Using a mandolin, slice the peeled russet potatoes very thinly to about ⅛-inch thickness. Transfer the slices immediately into a large bowl of cold water to remove excess starch and prevent browning. Rinse the potatoes well in the water, then place them on a dry dish towel and pat completely dry to avoid watery sauce.
- Make Roux and Garlic Base: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Sprinkle the flour evenly over the butter and garlic, stirring constantly to form a roux. Cook this mixture for 1 to 2 minutes to eliminate the raw flour taste.
- Add Stock and Herbs: Slowly pour in the chicken or vegetable stock while whisking continuously to avoid lumps. Add the minced thyme, 1 teaspoon of salt, freshly cracked black pepper, and ground nutmeg. Continue whisking until the sauce thickens and reduces slightly, about 3 minutes.
- Incorporate Milk and Cheese: Increase the heat to medium-high and gradually add the milk in small batches, whisking continuously to create a smooth cream sauce. Continue cooking for about 5 minutes until the sauce thickens further and is well incorporated. Reduce the heat to low and stir in 1 cup of the grated sharp cheddar cheese until melted and smooth. Remove the sauce from heat.
- Layer the Potatoes: In the prepared baking dish, arrange one-third of the potato slices in an even layer. Sprinkle with ½ teaspoon of salt. Pour one-third of the cream sauce evenly over the potatoes. Repeat layering with half of the remaining potatoes, another ½ teaspoon salt, and half of the remaining sauce.
- Add Final Cheese Layer and Bake: Top the layered potatoes with the remaining 1 cup of sharp cheddar cheese. Cover the casserole dish with foil and bake on the center rack of the oven for 35 minutes. Then remove the foil and continue baking uncovered for about 40 minutes more, until the potatoes are tender and the cheese topping is bubbly and golden brown.
- Rest and Serve: Remove the scalloped potatoes from the oven and cover loosely to rest for 15 minutes, which allows the sauce to thicken up. Garnish with fresh thyme leaves and a sprinkle of freshly cracked black pepper before serving.
Notes
- To make ahead, bake the casserole covered for 60 minutes, then cool completely with foil on and refrigerate.
- Before reheating, remove from fridge 30 to 45 minutes prior. Bake covered at 400°F until warmed through, about 45 minutes.
- Using russet potatoes provides a creamy texture; Yukon Gold can be a substitution for a slightly waxier bite.
- Vegetarian option: use vegetable stock instead of chicken stock.
- For a richer sauce, substitute half the milk with heavy cream.
