Description
This classic Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a creamy, flavorful cheese sauce made with garlic, Dijon mustard, and Gruyère cheese. The dish is baked to golden perfection, making it a comforting side that’s perfect for family meals or holiday gatherings.
Ingredients
Units
Scale
Potatoes
- 2.5 pounds Yukon gold potatoes, sliced about 1/8″ thick
Sauce
- 1/4 cup butter
- 1 tablespoon garlic, minced
- 1/4 cup flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons onion powder
- 1 teaspoon Dijon mustard
- 1.5 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon thyme
- 1 cup Gruyère cheese
Instructions
- Preheat and Prepare Dish: Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with 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 minced garlic and sauté for 30 seconds until aromatic. Reduce heat to low and add flour, cooking for about one minute without letting it brown. Gradually whisk in milk to avoid lumps, stirring continuously until smooth. Stir in chicken broth, onion powder, Dijon mustard, salt, pepper, and thyme. Let the sauce simmer gently for 2-3 minutes until it thickens.
- Add Cheese to Sauce: Remove the saucepan from heat and stir in the Gruyère cheese until the sauce is smooth and creamy.
- Slice Potatoes: Drain the potatoes and slice them uniformly about 1/8 inch thick using a mandoline or sharp knife for even cooking.
- Assemble the Casserole: Layer half of the sliced potatoes evenly in the prepared baking dish. Pour one-third of the cream sauce over the potatoes. Add the remaining potato slices on top and pour the remaining sauce evenly over them.
- Bake Covered: Loosely cover the casserole dish with aluminum foil and bake for 45 minutes to allow the potatoes to cook through and soften.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 20-25 minutes until the top is set and golden brown in spots.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- Using Yukon gold potatoes provides a creamy texture that holds well during baking.
- Ensure potatoes are sliced evenly to promote uniform cooking.
- If you prefer a thicker sauce, simmer it a little longer before adding cheese.
- Substitute vegetable broth and a plant-based cheese to make this dish vegetarian.
- The dish can be prepared in advance and baked when ready to serve.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
