Creamy Scalloped Potatoes
Ingredients
- 4 lbs Yukon gold potatoes peeled, sliced 1/8 inch thick
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic minced
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyere or sharp cheddar cheese
Instructions
- Preheat the oven to 375F and butter a 9x13 inch baking dish.
- Melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook 1 minute until pale and bubbling.
- Slowly whisk in the cream and milk, then add the garlic, salt, pepper and nutmeg.
- Simmer 4 to 5 minutes, whisking, until the sauce thickens enough to coat the back of a spoon.
- Layer half the sliced potatoes in the baking dish, overlapping slightly.
- Pour half the cream sauce over the potatoes and sprinkle with 1 cup cheese.
- Repeat with the remaining potatoes, sauce and cheese.
- Cover tightly with foil and bake 40 minutes.
- Uncover and bake 20 to 25 more minutes until the top is golden and a knife slides through the potatoes with no resistance.
- Rest 15 minutes before serving so the sauce sets up and holds its layers when scooped.
Good to Know
Assemble the whole dish a day ahead and refrigerate unbaked; add about 15 minutes to the covered bake time since it starts cold.