Best Scalloped Potatoes Recipe
Scalloped potatoes are a classic side dish for a reason. They’re rich, creamy, carb-forward, and the perfect accompaniment to any large format meat.
- 2 tbsp butter divided, room temp
- 2 lbs potatoes Yukon Gold preferred, about 4
- 1 cup heavy cream
- 1 cup whole milk
- 3 cloves garlic crushed
- 1/2 tbsp fresh thyme
- 4 oz Gruyère cheese coarsely grated, about 1.5 heaping cups
Heat the oven to 375°F. Generously butter a small 2 quart baking dish. Peel the potatoes and slice into 1/8 inch thick rounds.
Place the potatoes with the cream, milk, garlic, and thyme into a large pot. Season with salt and freshly ground pepper. Bring to a boil over high heat then reduce to medium and simmer for 1 minute. Remove from the heat and let stand for 10 minutes.
Spoon 1/3 of the potato mix into the prepared dish and sprinkle with 1/2 of the cheese. Add another 1/3 of the potatoes and top with cheese. Dot with butter. Finish on a potato layer and loosely cover with foil.
Bake until the potatoes are tender and cooked through, 35-40 minutes. Remove the foil and broil until bubbly and brown, 3-5 minutes. Let rest for 15-30 minutes before serving.
Calories: 251kcal | Carbohydrates: 13.3g | Protein: 8.7g | Fat: 18.8g | Saturated Fat: 11.4g | Cholesterol: 62mg | Sodium: 121mg | Potassium: 339mg | Fiber: 0.9g | Sugar: 2.6g