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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes with thin Yukon gold layers baked until tender and topped with a golden, bubbling gruyere-cheddar crust. Made with a garlic-Dijon cream sauce for rich, sliceable comfort baked in a classic 9x13 dish.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and sauce
  • 3 lb Yukon gold potatoes peeled and very thinly sliced
  • 3 garlic minced
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 2 cup Gruyere shredded
  • 1 cup sharp cheddar shredded
  • 4 tbsp unsalted butter
  • 1.5 tsp salt divided; plus more to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375F and butter a 9x13 baking dish.
  2. In a bowl, whisk the heavy cream, whole milk, garlic, Dijon mustard, thyme, nutmeg, 1-1/2 teaspoons salt, and pepper until smooth.
Assemble the layers
  1. Layer the very thinly sliced potatoes in overlapping rows in the baking dish.
  2. Pour the cream mixture over the potatoes.
  3. Press the potatoes down to submerge them, then cover tightly with foil.
Bake and finish
  1. Bake for 50 minutes at 375F, keeping the dish covered.
  2. Uncover the dish and scatter the Gruyere and sharp cheddar over the top.
  3. Bake 18-22 more minutes at 375F until the top is golden, bubbling, and the potatoes are completely tender.
Rest and serve
  1. Rest the scalloped potatoes for 10 minutes before serving.

Notes

For the best tender layers, slice the Yukon gold potatoes very thin and keep them packed down so the cream mixture reaches every layer. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until hot throughout. Freezing is not recommended for the creamiest texture after thawing. For a dairy-light swap, use evaporated milk plus a reduced amount of cheese and expect a less rich, softer bake.