The Ultimate Recipe for Homemade Creamy Scalloped Potatoes

There are side dishes, and then there are legends. If you are looking for the gold standard of comfort food a dish that can steal the show from the main course at any holiday gathering or Sunday dinner you have found it. This recipe delivers the quintessential experience of Creamy Scalloped Potatoes: perfectly tender potato slices swimming in a rich, velvety, deeply flavored cream and cheese sauce, crowned with a bubbly, golden-brown crust. Forget grainy, watery, or unevenly cooked versions; this detailed guide will teach you the professional techniques required to achieve perfection every single time.

Mastering Creamy Scalloped Potatoes is a rewarding culinary achievement. Unlike simpler mashed potatoes or quick roasted vegetables, this dish demands patience and precision, particularly in sauce-making and slicing. We start with a classic Béchamel the mother sauce that provides the foundation of creaminess and elevate it with sharp white cheddar or Gruyère, along with essential aromatic spices like onion powder and a hint of nutmeg. The result is pure decadence. Prepare to impress your family and friends with the creamiest, most satisfying potato side dish they have ever tasted. This is the definition of savory, cheesy bliss, baked to absolute perfection.

The secret lies not just in the ingredients, but in the technique: achieving thin, uniform potato slices and ensuring the cream sauce is perfectly seasoned and thick enough to cling to every layer. Follow these steps closely, and your homemade Creamy Scalloped Potatoes will become your most requested recipe.

Why You’ll Love This Recipe for Homemade Creamy Scalloped Potatoes

While many recipes for potato casseroles exist, our method for creating truly Creamy Scalloped Potatoes stands head and shoulders above the rest. This isn’t just a simple mix-and-bake; it’s a commitment to flavor and texture that transforms humble potatoes into an elegant, soul-warming masterpiece. You will find several undeniable reasons why this specific recipe will become your go-to:

The Velvety Texture of the Sauce

The foundation of any spectacular scalloped dish is the sauce. We don’t simply pour cream over the potatoes; we build a classic, robust Béchamel (a roux-thickened milk sauce) and enrich it further with heavy cream and high-quality cheese. This meticulous process ensures the sauce maintains its thickness and luxurious mouthfeel even after an hour of high-heat baking. Cheap cheddar or pre-shredded cheese can often lead to a greasy, separated sauce. By using a sharp white cheddar or Gruyère and melting it into the finished Béchamel, we guarantee an irresistibly smooth, homogenous result that adheres beautifully to the thinly sliced potatoes.

Perfectly Tender, Never Mushy, Potatoes

The key to perfect texture in scalloped potatoes is uniformity. By requiring potatoes to be sliced exactly 1/8-inch thick preferably using a mandoline we ensure every single slice cooks at the same rate. This eliminates the common issue where some slices remain hard while others turn to mush. Furthermore, the combination of covered baking (to steam and tenderize the potatoes) followed by uncovered baking (to brown the top) provides the ideal environment for a fork-tender interior and a delicious, crisp exterior crust. If you usually reach for side dishes like The Best Mashed Potatoes, prepare for this baked dish to offer a delightful textural contrast.

A Flavor Profile that Elevates the Dish

Many recipes neglect the subtle yet critical aromatics. While salt, pepper, and cheese provide baseline flavor, this recipe introduces garlic powder, onion powder, and, most importantly, ground nutmeg. Nutmeg is the classic, secret ingredient used in French cuisine (like Gratin Dauphinois) to brighten the dairy notes, transforming the sauce from merely salty to sophisticated and complex. This layered seasoning profile ensures that every bite of these Creamy Scalloped Potatoes is bursting with depth.

Ideal for Make-Ahead Meals and Holiday Hosting

While best served fresh after the required resting period, this dish is surprisingly resilient for make-ahead cooking. You can prepare the sauce entirely a day ahead and store it in the fridge, or assemble the entire casserole (up to Step 6) and refrigerate it. This flexibility makes it a host’s dream, reducing stress when preparing large meals, such as Thanksgiving or Christmas dinner. Few side dishes offer this level of quality and convenience.

Why You Should Master This Classic Potato Bake

Beyond simple enjoyment, mastering the process of making truly spectacular Creamy Scalloped Potatoes elevates your home cooking skills. This is a foundational technique that crosses into classic French gastronomy, and knowing how to execute it perfectly separates the novice cook from the confident culinary enthusiast. If you can conquer this casserole, you can conquer nearly any cream-based dish.

The Power of the Roux

This recipe emphasizes the creation of a proper roux, which is a cooked mixture of equal parts fat (butter) and flour. A common mistake in home cooking is not cooking the flour long enough. By patiently stirring the roux for 2-3 minutes, you eliminate the raw, pasty flour taste that can ruin a delicate cream sauce. Furthermore, the roux acts as a stable thickener, guaranteeing your sauce will not separate or thin out in the oven. Understanding and executing this Béchamel technique is essential not only for these potatoes but also for gravies, other casseroles (like a Classic Creamy Broccoli Casserole), and many other French-inspired dishes.

Achieving the Perfect Potato Layering

The layering method detailed in Step 5 and 6 is crucial for structural integrity and even cooking. By arranging the 1/8-inch potato slices in overlapping, even layers, you create channels for the cream sauce to flow and circulate. Seasoning each layer lightly ensures that the flavor permeates the entire dish, not just the top layer. The gentle pressing after the final layer ensures maximum contact between the potatoes and the liquid, promoting tenderization from the steam and sauce absorption.

The Importance of Resting

One of the most overlooked steps is the rest period (Step 9). When you pull the Creamy Scalloped Potatoes from the oven, the sauce is still actively bubbling and slightly liquid. If you cut into the dish immediately, the sauce will run everywhere, and the potatoes will collapse. Allowing the casserole to rest for 15 to 20 minutes outside the oven is non-negotiable. During this time, the sauce continues to thicken and sets firmly around the potato slices, resulting in beautiful, clean cuts that hold their shape when served. This professional finish transforms the presentation of the dish entirely.

A Healthier Approach to Comfort Food

While scalloped potatoes are inherently decadent, making them from scratch allows you complete control over the ingredients. You are using fresh potatoes, real butter, high-quality milk, and zero artificial stabilizers or preservatives found in boxed mixes. This dedication to real, whole ingredients ensures that even though this is rich comfort food, it offers superior flavor and nutritional quality compared to mass-produced alternatives. Investing the time in this recipe is an investment in quality.

Ingredients and Essential Utensils for Perfect Creamy Scalloped Potatoes

Success in this recipe hinges on using the correct ingredients and having the right tools for preparation, especially when it comes to uniform slicing.

The Essential Components (Detailed Ingredients List)

The ingredient list is straightforward, but the quality and preparation of each component make a major difference in the final texture and taste of the Creamy Scalloped Potatoes.

For the Potatoes:

• 5 pounds Russet or Yukon Gold potatoes: Selection is critical. Yukon Golds hold their shape slightly better and are naturally creamier, making them excellent for scalloped potatoes. Russets, while starchier, absorb the cream sauce beautifully. Whichever you choose, ensure they are peeled and, most importantly, sliced uniformly.
• 2 teaspoons kosher salt (divided): We use this in stages. A generous amount is needed to season the sauce, but light pinches are also essential between the layers of potatoes to ensure the flavor penetrates.
• 1 teaspoon black pepper (divided): Freshly ground black pepper adds a sharper aromatic profile than pre-ground pepper.

For the Cream Sauce (Béchamel):

• ½ cup (1 stick) unsalted butter: The base fat for the roux. Unsalted butter gives you maximum control over the dish’s overall salinity.
• ½ cup all-purpose flour: Used to create the roux. It must be equal parts butter and flour to create a medium-thickness sauce suitable for baking.
• 4 cups whole milk, warmed slightly: The backbone of the Béchamel. Crucial Tip: Warming the milk prevents the roux from seizing up and becoming lumpy when the cold liquid hits the hot butter/flour mixture. Whole milk provides the necessary fat for richness.
• 1 cup heavy cream: This is stirred in at the end to maximize the richness and decadent mouthfeel. It also helps stabilize the sauce during the long bake time.
• 1 ½ teaspoons kosher salt: This is the primary seasoning for the 4+ cups of liquid base.
• 1 teaspoon freshly ground black pepper: For depth and warmth.
• 1 teaspoon garlic powder & ½ teaspoon onion powder: These dried spices disperse evenly throughout the liquid, providing a deep, savory background flavor without the risk of fresh garlic burning or overpowering the dish.
• ¼ teaspoon ground nutmeg (optional, but highly recommended): Do not skip this! Nutmeg is the hallmark spice in French cream sauces; it cuts through the richness of the dairy and adds complexity.
• 1 ½ cups shredded sharp white cheddar or Gruyère cheese, divided: Gruyère is traditional for gratin-style dishes; it melts beautifully and offers an earthy, nutty flavor. Sharp white cheddar provides tang and excellent meltability. Ensure you shred the cheese yourself from a block, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

Tools for Success: Preparing for the Ultimate Potato Bake

Having the correct equipment is almost as important as the ingredients, especially for ensuring uniform texture in this classic recipe. Don’t underestimate the role of these tools in crafting truly exceptional Creamy Scalloped Potatoes.

Essential Cooking Utensils:

1. Mandoline Slicer: Highly recommended. The difference between a perfectly baked casserole and a half-cooked, hard one is the thickness of the potato slices. Manually slicing 5 pounds of potatoes to a consistent 1/8-inch thickness is extremely challenging. A mandoline makes this task quick, precise, and guarantees the uniform slicing of potatoes necessary for success. Safety Note: Always use the safety guard!
2. 9×13-inch Baking Dish: This standard rectangular size is perfect for the volume of 5 pounds of potatoes, allowing for proper layering and even heat distribution.
3. Large, Heavy-Bottomed Saucepan or Dutch Oven: Necessary for preparing the roux and Béchamel. A heavy bottom prevents the butter from burning during the roux stage and helps maintain even heat while thickening the sauce.
4. Whisk: Essential for incorporating the flour into the butter (roux) and, more critically, for whisking the milk into the roux without creating lumps.
5. Aluminum Foil: Needed for the initial covered bake to trap steam and promote quick tenderizing of the raw potato slices.

Step-by-Step Guide to Achieving the World’s Best Creamy Scalloped Potatoes

Follow these steps exactly to ensure your potatoes are tender, your sauce is creamy, and the final dish is the epitome of comfort food excellence. Remember, precision is key when making these homemade Creamy Scalloped Potatoes.

Step 1: Preparation and Preheating

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Crucially, prepare your potatoes. If you haven’t already, peel and slice all 5 pounds of potatoes uniformly to approximately 1/8 inch thick. If you sliced them manually or ahead of time, pat the slices dry with a kitchen towel to remove excess surface starch. Removing this starch helps the cream sauce adhere better and prevents the final dish from tasting “pasty.”

Step 2: Prepare the Roux (The Flavor Base)

In your large, heavy-bottomed saucepan, melt the ½ cup of unsalted butter over medium heat. Once the butter is completely melted and slightly foamy, whisk in the ½ cup of all-purpose flour. Continue to whisk vigorously until a smooth paste, known as the roux, forms. Important: Cook this roux, stirring constantly, for 2 to 3 minutes. This cooking time is non-negotiable as it eliminates the raw, unpleasant taste of uncooked flour. The goal is a white or pale blond roux; do not let it brown.

Step 3: Create the Cream Sauce (The Béchamel)

Ensure your 4 cups of whole milk are slightly warm (you can microwave it briefly or gently heat it on the stovetop). Gradually pour the warm milk into the roux a little bit at a time, whisking constantly. Initially, the mixture will be very thick, but as you continue adding milk and whisking, it will smooth out. Once all the milk is incorporated, raise the heat slightly (to medium-low) and continue to whisk frequently until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon (about 5 to 7 minutes). This thickness ensures the sauce doesn’t run excessively during baking.

Step 4: Season and Finish the Sauce

Remove the pan from the heat immediately. Stir in the heavy cream, the 1 ½ teaspoons of kosher salt, the 1 teaspoon of black pepper, the garlic powder, onion powder, and the ground nutmeg. Stir until fully combined and fragrant. This seasoning blend transforms the Béchamel into a rich, savory cream sauce.

Next, incorporate the cheese: add 1 cup of the shredded sharp white cheddar or Gruyère cheese (reserve the remaining ½ cup for the topping). Stir until the cheese is completely melted and the sauce is uniform, silky, and creamy. Tip: Taste the sauce now and adjust salt or pepper as necessary. Remember, the potatoes themselves are bland and rely on this sauce for flavor.

For more comfort food inspiration, check out my No-Boil Crock Pot Macaroni and Cheese recipe, which shares the same dedication to creamy sauce perfection.

Step 5: Layer the Potatoes – First Pass

Begin arranging the sliced potatoes in your prepared 9×13-inch baking dish. This first layer is critical. Overlap the slices slightly, covering the bottom of the dish entirely, creating an even foundation. Lightly sprinkle this potato layer with a small pinch of the remaining salt and pepper. Pour approximately one-third of the cream sauce evenly over this first layer, ensuring the sauce flows between the gaps and reaches the bottom.

Step 6: Complete the Layers

Repeat the layering process two more times:

• Place the second layer of sliced potatoes, sprinkle with seasoning, and pour over another one-third of the cream sauce.
• Finally, place the last layer of potatoes and pour the remaining cream sauce over the top, making sure the entire surface is covered.

Gently press down on the potatoes with the back of a spoon or spatula. This action ensures all potato slices are fully submerged or coated in the rich, creamy sauce, which prevents them from drying out or remaining hard during baking. Ensure your dish is ready for the oven!

If you’re looking for presentation ideas for this dish or other savory bakes, follow my board here: See More Recipes Pinterest.

Step 7: Initial Baking (Covered Tenderization)

Cover the baking dish tightly with aluminum foil. This step is essential because it traps steam, effectively steaming the dense potato slices and allowing them to cook thoroughly without drying out the top crust. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. After one hour, the potatoes should be partially cooked and the sauce will be bubbling vigorously.

Step 8: Final Baking (Uncovered Browning)

After 60 minutes, carefully remove the foil. The steam will be hot! Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the potatoes. Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes. The dish is finished when the potatoes are fork-tender (test deeply with a fork), the sauce is bubbly, and the top crust is a beautiful golden brown and caramelized.

Step 9: Rest and Serve

Remove the finished Creamy Scalloped Potatoes from the oven. Do not skip this step! Let them rest on a wire rack for at least 15 to 20 minutes before attempting to slice or serve. Resting allows the super-hot sauce to cool slightly, thicken further, and fully absorb back into the potato layers. This prevents the dish from running apart when you serve slices, maintaining its structure and creamy consistency.

Tips, Troubleshooting, and Delicious Variations (Customizing Your Bake)

Even with the most precise recipe, kitchen variables (oven temperature fluctuations, cheese humidity, potato starch levels) can sometimes interfere. Here is how to ensure success and how to adapt your Creamy Scalloped Potatoes for different dietary needs or flavor preferences.

Troubleshooting Common Scalloped Potato Mistakes

1. My Potatoes Are Still Hard!

If your potatoes are still firm after the recommended baking time, the issue is almost always uneven or overly thick slicing. If they are slightly hard, cover them again and bake for an extra 15-20 minutes. If they are severely hard, increase the oven temperature to 400°F (200°C), cover tightly, and bake for another 20 minutes to force the steaming process. Always ensure your slices are 1/8 inch or thinner next time.

2. My Sauce is Grainy or Separated.

A grainy sauce usually results from cheese reacting poorly to high heat. This often happens if the cheese is added when the Béchamel is boiling, or if you used pre-shredded cheese. Always add the cheese off the heat (Step 4) and ensure you shred it yourself. Separation can also happen if the dish is cooked too hot; keeping the oven at 375°F and covering initially helps maintain an even cooking temperature.

3. The Dish is Too Runny.

Runniness is usually caused by insufficient cooking time, leading to too much residual moisture, or skipping the crucial resting period. Always allow the full 15-20 minutes of rest. If the sauce still seems thin, next time ensure you cook the Béchamel until it truly coats the back of a spoon before adding the cheese and cream.

Delicious Variations and Substitutions

Flavor Variations

• Garlic Lover’s Dream: Instead of relying only on garlic powder, sauté 2 cloves of finely minced fresh garlic in the butter for 30 seconds before whisking in the flour (Step 2).
• Smoked Scalloped Potatoes: Replace the sharp white cheddar with smoked Gouda or smoked provolone for an intense, smoky flavor that pairs perfectly with ham or barbecue.
• Herbaceous Layers: Stir 1 tablespoon of finely chopped fresh thyme and rosemary into the cream sauce before layering (Step 4).
• Adding Protein: For a hearty main dish, scatter finely diced cooked ham or crisp bacon pieces between the potato layers.

Dietary Substitutions for Creamy Scalloped Potatoes

• Gluten-Free Scalloped Potatoes: Replace the all-purpose flour in the roux with an equal amount of certified gluten-free all-purpose flour blend or use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) added to the hot milk (skip the roux entirely, stir the slurry in at the end of Step 3). Note: The texture will be slightly different without a traditional roux, but still rich.
• Low-Lactose Option: Use lactose-free whole milk and heavy cream. Note that the overall richness may vary slightly.
• Vegan Creamy Scalloped Potatoes: Replace butter with vegan butter sticks. Replace whole milk and heavy cream with full-fat cashew milk or a professional-grade oat cooking cream. Replace the cheese with a high-quality vegan melting cheese blend (use extra nutritional yeast in the sauce for a cheesy depth).

Nutritional Insights and Comfort Food Benefits

While Creamy Scalloped Potatoes is rightly categorized as rich comfort food, understanding its components allows us to appreciate its nutritional contributions and why it provides such satisfying sustenance.

Macronutrient Breakdown (Approximate Values Per Serving)

Given the large batch size (5 lbs of potatoes) and the richness of the dairy, a standard 12-serving estimate for this dish provides significant calories, primarily from complex carbohydrates and saturated fats. Please note these are general estimates and depend heavily on serving size:

Benefits of the Core Ingredients

Potatoes (Complex Carbohydrates and Nutrients)

Potatoes often get a bad reputation, but they are a nutrient-dense food. When cooked with the skin on (though we peel them for this gratin), they are excellent sources of Vitamin C, B6, and potassium a crucial electrolyte often associated with bananas. The primary benefit of the potato in this dish is its provision of complex carbohydrates, which are necessary for sustained energy. Cooking and cooling starches, as happens during the resting period of the scalloped potatoes, slightly increases the amount of resistant starch, which benefits gut health.

Dairy (Calcium and Vitamin D)

The whole milk, heavy cream, and cheddar/Gruyère cheese are fantastic sources of calcium, essential for bone health. They also provide significant amounts of Vitamin D and Vitamin K, which aid in calcium absorption and overall skeletal maintenance. The high-fat content of whole dairy ensures that the fat-soluble vitamins (A, D, E, K) found in the milk and cream are properly absorbed by the body.

The Power of Comfort Food

Beyond the measurable nutrients, Creamy Scalloped Potatoes fulfills the important role of comfort food. Dishes high in carbohydrates and fat can stimulate the release of feel-good neurotransmitters like serotonin. Preparing and sharing a classic, successful dish like this contributes positively to emotional well-being and connection. Especially during holidays, this type of rich, traditional cooking provides warmth and nostalgia that simple, fast-food options cannot replicate. While moderation is key, incorporating these homemade scalloped potatoes into your meal planning is a treat that offers both energy and emotional satisfaction.

Conclusion: Achieving Comfort Food Perfection

The journey to creating truly memorable Creamy Scalloped Potatoes is a rewarding one. This recipe is not just about combining dairy and potatoes; it’s about applying classic culinary techniques from mastering the roux to ensuring precision slicing that elevate a simple side dish into a holiday-worthy centerpiece. We have unlocked the secrets to a velvety, non-grainy cream sauce, and guaranteed tender, uniformly cooked potato layers that hold their shape perfectly upon serving.

By following the detailed steps, particularly the initial covered bake and the critical resting period, you ensure that the rich, cheesy flavors permeate every single slice. The combination of high-quality ingredients, from the sharp cheese to the hint of nutmeg, delivers a savory complexity that homemade versions often lack. Whether you are serving this alongside a holiday roast or enjoying it as the main attraction on a cozy winter night, these Creamy Scalloped Potatoes promise absolute satisfaction.

We encourage you to try this recipe, perhaps alongside another hearty bake like the French Onion Broccoli Cheese Casserole. Once you taste the difference that careful technique makes, you will never go back to basic methods. Gather your ingredients, grab that mandoline, and prepare for the ultimate comfort food experience. Don’t forget to let us know in the comments how these phenomenal Creamy Scalloped Potatoes turned out!

Creamy Scalloped Potatoes with Gruyère

Rich, creamy, and decadent scalloped potatoes featuring five pounds of thinly sliced potatoes baked in a velvety Béchamel sauce infused with sharp white cheddar or Gruyère cheese.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Main Course, Side Dish

Cuisine American, French

Servings 12 servings

Calories 505 kcal

Equipment

• 9x13 inch Baking Dish
• Mandoline Slicer (Recommended)
• Large Heavy-Bottomed Saucepan or Dutch Oven
• Whisk

Ingredients

  

For the Potatoes

• 5 pounds Russet or Yukon Gold potatoes, peeled and uniformly sliced 1/8-inch thick A mandoline slicer is highly recommended for uniform slicing.
• 2 teaspoons kosher salt divided
• 1 teaspoon black pepper divided

For the Cream Sauce (Béchamel)

• 1/2 cup unsalted butter or 1 stick
• 1/2 cup all-purpose flour
• 4 cups whole milk warmed slightly
• 1 cup heavy cream
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg optional, but highly recommended
• 1 1/2 cups shredded sharp white cheddar or Gruyère cheese divided

Instructions

 

Preheat and Sauce Preparation

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Ensure all potatoes are sliced to the same thickness (approximately 1/8 inch) and patted dry to remove excess starch.
• In a large, heavy-bottomed saucepan or Dutch oven, melt the ½ cup of butter over medium heat. Once the butter is fully melted and foamy, whisk in the ½ cup of all-purpose flour until a smooth paste, or roux, forms. Cook the roux for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste. Do not let the roux brown.
• Slowly and gradually pour the warm milk into the roux, whisking constantly until the mixture is smooth and lump-free. Continue to whisk until the sauce thickens enough to coat the back of a spoon (about 5 to 7 minutes). Reduce the heat to low.
• Remove the pan from the heat. Stir in the heavy cream, the 1 ½ teaspoons of kosher salt (for the sauce), the 1 teaspoon of black pepper (for the sauce), the garlic powder, onion powder, and ground nutmeg. Stir until fully combined. Next, add 1 cup of the shredded cheese to the sauce and stir until the cheese is completely melted and the sauce is uniform and creamy. Taste the sauce and adjust seasonings if necessary.

Assembly and Baking

• Arrange the sliced potatoes in the prepared 9x13-inch baking dish. Create the first layer by overlapping the slices slightly, covering the bottom of the dish entirely. Lightly sprinkle this layer with a pinch of the remaining salt and pepper (from the potato ingredients). Pour approximately one-third of the cream sauce evenly over this first layer of potatoes, making sure the sauce flows between the gaps.
• Repeat the layering process two more times: place the second layer of sliced potatoes, sprinkle with seasoning, and pour over another one-third of the cream sauce. Finally, place the last layer of potatoes and pour the remaining cream sauce over the top. Gently press down on the potatoes with the back of a spoon to ensure all slices are submerged in the sauce.
• Cover the baking dish tightly with aluminum foil. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. Baking covered ensures the potatoes cook fully and tenderize without the top crust drying out or burning.
• After 60 minutes, carefully remove the foil. Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the potatoes. Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes, or until the potatoes are fork-tender, the sauce is bubbly, and the top crust is golden brown and caramelized.
• Remove the scalloped potatoes from the oven and let them rest on a wire rack for at least 15 to 20 minutes before serving. Resting allows the sauce to fully set and absorb back into the layers, which prevents the dish from running apart when sliced.

Notes

For a richer, nuttier flavor, use Gruyère cheese. If using a high-starch potato like Russet, ensure you rinse or pat the slices thoroughly dry before layering; this helps prevent the sauce from breaking down during the long bake time. The resting period (Step 9) is crucial for the perfect texture.

Keyword cheesy potatoes, comfort food, gratin, holiday side, scalloped potatoes