Won T Mess Up Your Oven Scalloped Potatoes
Say goodbye to oven disasters with this foolproof recipe for "Won’t Mess Up Your Oven Scalloped Potatoes." This comforting dish features thinly sliced Yukon Gold potatoes layered with a velvety, garlic-infused cheese sauce made from Gruyère, Parmesan, and a hint of fresh thyme. The secret to keeping your oven spotless? Baking the casserole on a rimmed sheet to catch any drips, so you can focus on enjoying its golden, bubbly perfection. With a rich combination of whole milk and heavy cream, this recipe achieves an irresistibly creamy texture, while simple steps like pre-coating your dish with olive oil spray ensure easy cleanup. Perfect as a show-stopping side for any holiday or cozy family dinner, these scalloped potatoes are a hassle-free way to elevate your meal.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, shredded
- 1 teaspoon Fresh thyme leaves
- as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil spray to prevent sticking.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Set aside in a bowl covered with cold water to prevent browning.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking continuously, for 1-2 minutes until the mixture turns golden and no raw flour remains.
Slowly pour in the milk and heavy cream while whisking to avoid lumps. Add the minced garlic, salt, and ground black pepper. Continue whisking until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in 1 cup of the Gruyère cheese, 1/4 cup of Parmesan cheese, and the thyme. Mix until the cheese has melted and the sauce is smooth.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer one-third of the potatoes evenly in the prepared baking dish.
Pour one-third of the cheese sauce over the potato layer, spreading it evenly to coat. Repeat this process for two more layers, ending with a final layer of cheese sauce on top.
Sprinkle the remaining 1/2 cup of Gruyère and 1/4 cup of Parmesan evenly over the top layer.
Cover the baking dish tightly with aluminum foil and place it on a rimmed baking sheet to catch any potential drips.
Bake in the preheated oven for 50 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a knife.
Allow the dish to cool for 10 minutes before serving to let the sauce thicken slightly. Garnish with additional thyme if desired and enjoy!
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 29.7 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3044 mg | 234% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4778 mg | 102% | |
*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.
