Dijon Scalloped Potatoes
Transform your comfort food game with these rich and creamy Dijon Scalloped Potatoes, an irresistibly cheesy side dish perfect for any occasion. Thinly sliced Russet potatoes are baked to perfection in a luscious, velvety sauce made with whole milk, heavy cream, and Dijon mustard, enhanced by the savory flavors of Gruyere and Parmesan cheeses. Fresh thyme and a hint of garlic lend an aromatic depth that complements the creamy layers. Topped with a golden, bubbling crust, this dish is as visually stunning as it is delicious. Ideal for holiday gatherings, Sunday dinners, or anytime you crave an elevated take on a classic casserole, these scalloped potatoes are easy to prepare and guaranteed to impress. Perfectly balanced in flavor and texture, they’ll be the star of your table.
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Recipe Information
Ingredients
- 2.5 pounds Russet potatoes
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 2.5 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 1 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves
- 1.5 cups Shredded Gruyere cheese
- 0.5 cups Shredded Parmesan cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray and set aside.
Peel and thinly slice the potatoes (about 1/8-inch thick). Use a mandoline slicer for even slices if you have one. Place the slices in a large bowl of cold water to prevent them from browning while preparing the sauce.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Sprinkle the flour into the saucepan, whisking constantly to make a roux. Cook the roux for 1-2 minutes until lightly golden.
Gradually add the milk and heavy cream to the saucepan, whisking constantly to avoid lumps. Bring the mixture to a simmer, stirring frequently, until it thickens (approximately 3-4 minutes).
Whisk in the Dijon mustard, salt, pepper, and thyme. Remove the saucepan from the heat and stir in 1 cup of the Gruyere cheese until melted and smooth. Reserve the remaining 1/2 cup Gruyere cheese and the Parmesan cheese for topping.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potato slices in the prepared baking dish, overlapping slightly.
Pour half of the Dijon cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and sauce, ensuring all slices are covered.
Sprinkle the reserved Gruyere cheese and Parmesan cheese evenly over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 30-40 minutes, or until the potatoes are tender and the top is golden and bubbling.
Let the dish rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 6587 mg | 286% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 43.1 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 3011 mg | 232% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7466 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
