Scalloped Potatoes
Thinly sliced potatoes bake in a rich, creamy garlic sauce with melted cheddar until tender and bubbling. This classic side dish is comforting enough for holidays yet simple enough for a weeknight dinner.
Prep: 25 min · Cook: 75 min · Yield: 8 · Method: Oven
Ingredients
- 3.5 pounds russet potatoes
- 4 tablespoons unsalted butter
- 3 cloves garlic
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1.5 cups sharp cheddar cheese
Cooking instructions
- Heat the oven to 375°F. Butter a 9-by-13-inch baking dish. (about 5 min) — 375°F
- Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. (about 3 min) — Medium heat
- Gradually whisk in the milk and cream until smooth. Add the salt and pepper, then simmer, whisking often, until slightly thickened, about 4 minutes. Do not boil. (about 5 min) — Medium heat
- Peel the potatoes and slice them 1/8 inch thick. Arrange half of the slices in an even layer in the prepared dish, overlapping slightly. (about 8 min)
- Pour half of the sauce over the potatoes and sprinkle with half of the cheese. Add the remaining potato slices, pour over the remaining sauce, and sprinkle with the remaining cheese. (about 5 min)
- Cover the dish tightly with foil and bake until the potatoes are nearly tender when pierced with a thin knife, 50 to 55 minutes. (about 55 min) — 375°F
- Remove the foil and bake until the top is deeply golden and the sauce is bubbling, 20 to 25 minutes more. (about 25 min) — 375°F
- Rest for 10 minutes before serving so the sauce can set slightly. (about 10 min)