Description
Creamy, rich scalloped potatoes made with tender layers of Yukon Gold potatoes and a luscious milk and cream sauce. A perfect comforting side dish for any occasion.
Ingredients
Scale
- 2 1/2 pounds Yukon Gold potatoes, thinly sliced
- 1 tablespoon unsalted butter (plus more for greasing)
- 1 cup chopped yellow onion
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- Pinch of nutmeg (optional)
- 1/2 cup shredded Gruyère cheese (optional)
Instructions
- 1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
- 2. Peel and thinly slice potatoes (about 1/8 inch thick).
- 3. Melt butter in a saucepan and sauté onion for 5–7 minutes until soft.
- 4. Stir in flour and cook for 1–2 minutes to form a roux.
- 5. Gradually whisk in milk, then cream, until smooth and thickened.
- 6. Season with salt, pepper, and nutmeg.
- 7. Layer half of the potatoes in the baking dish.
- 8. Pour half of the sauce over the potatoes.
- 9. Add remaining potatoes and top with remaining sauce.
- 10. (Optional) Sprinkle half of the cheese on top.
- 11. Cover with foil and bake for 45 minutes.
- 12. Remove foil, add remaining cheese if using, and bake 20–30 minutes until golden and tender.
- 13. Let rest for 10–15 minutes before serving.
Notes
Slice potatoes evenly for proper cooking. Let dish rest before serving to thicken sauce.
- Prep Time: 20 minutes
- Cook Time: 65-75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450
- Sugar: Approx. 3-5g
- Sodium: Approx. 400-800mg
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 3-5g
- Protein: Approx. 8-12g