Scalloped Potato Gratin
Indulge in the creamy decadence of Scalloped Potato Gratin, a classic side dish that layers thinly sliced Russet potatoes with a rich, velvety cheese sauce for an irresistible combination of comfort and elegance. This recipe features a luxurious blend of Gruyere and Parmesan cheeses, enriched with whole milk, heavy cream, and a hint of nutmeg to create a sauce that’s both creamy and flavorful. Fresh thyme and garlic add a subtle aromatic depth, while the golden, bubbly crust provides the perfect finishing touch. Baked to perfection in just over an hour, this gratin is the ultimate accompaniment to holiday dinners, Sunday roasts, or any meal where you want to impress. Perfectly cheesy, irresistibly creamy, and delightfully simple to make, this potato gratin is bound to become a new family favorite!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 Garlic cloves, minced
- 1.5 cups Gruyere cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 1 tablespoon Olive oil or additional butter (for greasing)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter and set aside.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Place the slices in a bowl of cold water to prevent browning, then drain and pat dry before layering.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to prevent browning.
Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer.
Stir in the Gruyere cheese, Parmesan cheese, thyme, salt, black pepper, and nutmeg. Continue to stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer one-third of the potato slices evenly in the prepared baking dish, slightly overlapping the edges. Pour one-third of the cheese sauce over the potatoes, spreading it out evenly with a spatula.
Repeat with two more layers of potatoes and cheese sauce, finishing with the sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let the gratin rest for 10 minutes before serving to allow the sauce to settle. Garnish with extra thyme, if desired, and serve warm.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4641 mg | 202% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 34.1 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2829 mg | 218% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6019 mg | 128% | |
*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.
