Creamy Scalloped Potatoes
Layers of thinly sliced potatoes baked in a rich, creamy sauce until tender and golden. This classic comfort side dish features a velvety texture with crispy top edges, making it perfect for holiday meals or special family dinners.
Prep Time : 20 min
Cook Time : 1 hr
Servings : 4
20 min
1 hr
4
Ingredients
For the Scalloped Potatoes
• 900g russet potatoes, thinly sliced
• 300ml heavy cream
• 150ml whole milk
• 30g unsalted butter — this one on Amazon
• 20g all-purpose flour
• 4g sea salt — this one on Amazon
• 2g black pepper
• 2g garlic powder
• 1g nutmeg
• 50g gruyere cheese, grated — this one on Amazon
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Directions
- Prepare the Cream Sauce
Use a medium saucepan (2L) over medium heat. Melt 30g butter, add 20g flour, and whisk constantly for 1 minute to cook out raw flour taste (you want a smooth paste, not browning). Gradually pour in 300ml cream and 150ml milk while whisking continuously to prevent lumps; once fully added, cook 3–4 minutes until the sauce thickens enough to lightly coat the back of a spoon. - Season the Sauce
Season with 4g salt, 2g black pepper, 2g garlic powder, and 1g nutmeg. Stir in 50g gruyere until melted and smooth, then remove from heat; keeping it off high heat prevents separation. If the sauce looks too thick, whisk in a small splash of milk (use milk from the recipe) until it’s pourable but still creamy. - Layer the Potatoes
Preheat oven to 180°C (350°F). Butter a 20x25cm baking dish. Slice potatoes thinly and evenly (about 900g total)—aim for ~3mm slices so they cook through at the same time; overlap slightly in each layer so there are no gaps. Pour one-third of the sauce over the first layer, pressing gently with a spoon so sauce slips between slices, then repeat for a total of three layers, finishing with sauce on top. - Bake Until Golden
Cover tightly with foil and bake 45 minutes until potatoes are close to tender (a knife should slide in with only slight resistance). Remove foil and bake 15 minutes more until the top is golden and the sauce bubbles around the edges. Rest 10 minutes before serving—this allows the sauce to thicken and set so slices don’t collapse when served.
*Notes :
- Uniform slicing is the difference between silky and uneven. Thick slices stay firm while thin slices overcook, and you end up with a watery, broken sauce. If you have a mandoline, use it carefully for consistent thickness.
- The roux needs a full minute of whisking. That short cook prevents a raw flour taste and gives the sauce structure so it thickens in the oven instead of staying thin. Add dairy gradually—dumping it in all at once is how lumps happen.
- Foil is for tenderness; uncovered baking is for browning. If the top browns quickly but the center is still firm, re-cover with foil and bake 10 more minutes, then uncover again to finish coloring. Work off doneness, not just timer.
- This dish improves with a short rest. The bubbles you see at the edges are liquid in motion; resting calms everything and thickens the sauce. Cutting too early almost always yields a runny plate.
Nutrition Facts
( per serving )
Calories
~574 kcal
Protein
9 g
Fat
28 g
Carbs
46 g
Calories
~574 kcal
Protein
9 g
Fat
38 g
Carbs
46 g
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Creamy Scalloped Potatoes
Ingredients
Method
- Use a medium saucepan (2L) over medium heat. Melt 30g butter, add 20g flour, and whisk constantly for 1 minute to cook out raw flour taste (you want a smooth paste, not browning). Gradually pour in 300ml cream and 150ml milk while whisking continuously to prevent lumps; once fully added, cook 3–4 minutes until the sauce thickens enough to lightly coat the back of a spoon.
- Season with 4g salt, 2g black pepper, 2g garlic powder, and 1g nutmeg. Stir in 50g gruyere until melted and smooth, then remove from heat; keeping it off high heat prevents separation. If the sauce looks too thick, whisk in a small splash of milk (use milk from the recipe) until it’s pourable but still creamy.
- Preheat oven to 180°C (350°F). Butter a 20x25cm baking dish. Slice potatoes thinly and evenly (about 900g total)—aim for ~3mm slices so they cook through at the same time; overlap slightly in each layer so there are no gaps. Pour one-third of the sauce over the first layer, pressing gently with a spoon so sauce slips between slices, then repeat for a total of three layers, finishing with sauce on top.
- Cover tightly with foil and bake 45 minutes until potatoes are close to tender (a knife should slide in with only slight resistance). Remove foil and bake 15 minutes more until the top is golden and the sauce bubbles around the edges. Rest 10 minutes before serving—this allows the sauce to thicken and set so slices don’t collapse when served.