Description
This classic Scalloped Potatoes recipe features tender Yukon gold potatoes baked in a creamy garlic-infused cheese sauce. Perfectly layered and baked to a golden finish, this comforting casserole is ideal as a hearty side dish for family dinners and special occasions.
Ingredients
Scale
Potatoes
- 2.5 pounds Yukon gold potatoes, sliced about ⅛ inch thick
Cream Sauce
- ¼ cup butter
- 1 tablespoon garlic, minced
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons onion powder
- 1 teaspoon Dijon mustard
- 1.5 teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon thyme
- 1 cup Gruyère cheese
Instructions
- Preheat and prepare dish: Preheat the oven to 400°F. Grease a 9×13-inch baking dish using cooking spray and set aside.
- Prepare potatoes: Peel the Yukon gold potatoes and keep them submerged in water to prevent browning until ready to slice.
- Make the cream sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until aromatic. Reduce heat to low. Add the flour and cook for about one minute, stirring constantly to avoid browning.
- Add liquids and seasonings: Gradually pour in the milk while continuously stirring the mixture with a wooden spatula to ensure a lump-free sauce. Once all milk is incorporated, stir in the chicken broth, onion powder, salt, pepper, thyme, and Dijon mustard. Let the sauce simmer gently for 2 to 3 minutes until it thickens further.
- Add cheese: Remove the saucepan from heat and stir in the Gruyère cheese until the sauce becomes smooth and creamy.
- Slice potatoes: Drain the peeled potatoes and use a mandoline slicer to cut them into 1/8-inch thick slices for even cooking.
- Assemble the casserole: Arrange half of the potato slices evenly in the prepared baking dish. Pour one-third of the cream sauce over the potato layer. Add the remaining potatoes on top and pour the remaining sauce over them, spreading evenly.
- Bake covered: Loosely cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes.
- Bake uncovered: Remove the foil and continue baking uncovered for an additional 20 to 25 minutes, until the potatoes are tender and the top is set with golden spots.
- Rest and serve: Let the casserole rest for 10 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- Keeping the potatoes submerged in water prevents oxidation and browning before baking.
- Use a mandoline slicer for uniformly thin slices to ensure even cooking.
- Gruyère cheese adds a rich, nutty flavor and creates a creamy sauce; you can substitute with Swiss cheese if desired.
- Covering with foil during the first stage of baking helps cook potatoes evenly by trapping steam.
- Resting the dish after baking improves texture and makes serving easier.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
