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Creamy, cheesy, and irresistibly delicious, these scrumptious, cheesy scalloped potatoes will be the side dish your family and friends request for every holiday dinner.
What makes this scalloped potatoes recipe so special are the tender slices of russet potatoes initially cooked in an herb- and shallot-infused cream with a pinch of nutmeg. Then, they’re layered in a baking dish and generously topped with shredded Gouda and cheddar cheeses that gorgeously brown and bubble as the casserole bakes to perfection.
ALSO TRY: Whipped potatoes with horseradish
Traditional scalloped potato recipes call for a one-dish technique that layers slices of potatoes in a baking dish with a flavorfully infused cream. But the classic version of this potato recipe doesn’t include cheese. No cheese? Let’s change that!
Isn’t this a potatoes au gratin recipe? Yes! This indulgent rendition of scalloped potatoes essentially is an au gratin, which refers to a casserole covered in cheese. But let’s be honest: Scalloped potatoes sounds more comfort-food exciting than potatoes au gratin.
Cook’s note: Get to know a mandoline. Using a knife to cut potatoes into even slices is challenging. Some slices end up thick, others thin. Thick slices take longer to cook, and thin slices get overcooked. The solution? A mandoline. This indispensable time-saving kitchen gadget is the secret to getting extraordinarily even slices. A mandoline is a flat frame that has adjustable cutting blades. Slide vegetables, fruit, or even cheese down the frame and the blades perfectly cut it into uniform slices. Mandolines also have a blade feature to julienne foods or cut potatoes into fries.
Cook shallots in butter
In a large pot over medium heat, melt the butter. Add diced shallots and cook, stirring often, until shallots are softened.
Add cream, milk, thyme, and nutmeg
Stir in heavy cream, milk, thyme, and nutmeg. Season with salt and pepper. Bring the mixture to a simmer.
Cook the potatoes
Add sliced potatoes to the pot and cook on low heat with the lid slightly ajar. Gently stir the mixture occasionally to keep the potatoes from sticking to the pot. Cook for 30 to 35 minutes.
Transfer the potatoes to a baking dish and top with cheese
Spray a large baking dish with cooking spray. Pour the potatoes into the dish. Generously top with shredded smoked Gouda and cheddar cheeses.
Bake
Bake the scalloped potatoes at 375 F for 20 to 25 minutes or until the cheese is golden and bubbly. Place the dish under the broiler for 3 to 4 minutes to deliciously brown the cheese.
Serve
Garnish with fresh thyme and serve.
The perfect side dish
Toasted cheesy goodness right out of the oven!
Who could resist this decadent dish?
Creamy rich and tender potatoes
This will become an instant favorite!
Cheesy scalloped potatoes
Yield 8 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 shallots, diced
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon fresh or dried thyme, plus extra for garnish
- 1/4 teaspoon ground nutmeg
- salt to taste
- freshly ground black pepper to taste
- 4 pounds russet potatoes, peeled, thinly sliced
- 8 ounces smoked Gouda cheese, shredded
- 8 ounces cheddar cheese, shredded
Instructions
- Preheat the oven to 375 F.
- In a large pot over medium heat, melt the butter and cook the shallots, stirring often, until softened.
- Add the cream, milk, thyme, and nutmeg. Season with salt and pepper, stir, and bring the mixture to a simmer.
- Add the potatoes and cook on low heat with lid slightly ajar, until tender, 30 to 35 minutes. Stir occasionally. Be careful not to allow mixture to cook too fast and stick.
- Coat a large baking dish with nonstick cooking spray.
- Pour the potato mixture into the baking dish. Top with the shredded cheeses.
- Bake for 20 to 25 minutes or until the top is slightly golden.
- Place the scalloped potatoes under the broiler for 3 to 4 minutes to caramelize the cheese.
- Remove and let the potatoes rest for at least 15 minutes.
- Sprinkle with extra thyme as a garnish.
- Serve warm.
Courses Sides
