Scalloped Potatoes Curdle Free
Indulge in the creamy, cheesy perfection of Scalloped Potatoes Curdle Free—a decadent side dish that guarantees velvety, lump-free results every time. Featuring layers of tender Russet potatoes smothered in a rich, smooth sauce made with Gruyère and Parmesan cheeses, this recipe eliminates the common curdling woes thanks to a masterfully crafted roux and the perfect balance of chicken stock and heavy cream. A hint of garlic and fresh thyme elevates the flavor, while a golden, bubbly crust adds irresistible texture. Perfect for holidays, dinner parties, or cozy family meals, this dish pairs beautifully with roasted meats or fresh salads. Easy to prepare and crowd-pleasing, it’s the ultimate comfort food done right!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Low-sodium chicken stock
- 1.5 cups Heavy cream
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Peel the potatoes and slice them into thin, uniform rounds (about 1/8-inch thick) using a knife or a mandoline slicer. Place the slices into a bowl of cold water to prevent browning and remove excess starch. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring frequently. Then, whisk in the flour and cook for another 1-2 minutes to create a roux, stirring constantly to avoid burning.
Slowly pour in the chicken stock, whisking continuously to combine. Follow with the heavy cream. Continue cooking and whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
Stir in the thyme, salt, and pepper. Remove from heat and mix in 1 cup of the Gruyère cheese. Stir until melted and combined.
Drain and pat the potato slices dry. Arrange half of the potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
Sprinkle the remaining 0.5 cup of Gruyère cheese and all of the Parmesan cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Remove the foil, increase the oven temperature to 400°F (200°C), and bake for an additional 25-30 minutes, or until the top is golden brown and bubbling.
Let the scalloped potatoes cool for 10-15 minutes before garnishing with parsley (if using) and serving. Enjoy!
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 5887 mg | 256% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 10.7 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2258 mg | 174% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5420 mg | 115% | |
*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.
