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Creamy Cheddar and Gruyère Scalloped Potatoes Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Description

Classic scalloped potatoes layered with a creamy, cheesy béchamel sauce made from butter, garlic, thyme, and a blend of cheddar and gruyere cheeses. This comforting casserole is baked until golden brown and tender, perfect as a savory side dish for any meal.

Ingredients

Potatoes

  • 2 pounds russet potatoes (sliced about ⅛” thick)

Sauce

  • 3 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme (minced)
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 ½ cups shredded cheddar cheese (divided)
  • 1 ½ cups shredded gruyere cheese (divided)
  • ¼ teaspoon nutmeg (dried or freshly grated)

Topping

  • ½ cup panko breadcrumbs

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease an 11×7 or 8×8 inch baking dish with nonstick cooking spray to prevent sticking.
  2. Arrange potatoes: Add the sliced potatoes to the prepared dish, arranging them vertically or laying flat horizontally to cover the dish evenly.
  3. Melt butter: In a medium saucepan over medium heat, melt the 3 tablespoons of butter until fully liquified but not browned.
  4. Sauté garlic and thyme: Add the minced garlic and fresh thyme to the melted butter and cook together for about 1 minute until fragrant.
  5. Create roux: Stir in the 3 tablespoons of all-purpose flour into the butter mixture, whisking constantly for 1 minute until it thickens and forms a roux base.
  6. Add milk: Gradually pour in the 1 ½ cups of milk while whisking continuously to avoid lumps, forming a smooth béchamel sauce.
  7. Thicken sauce: Continue cooking the béchamel for about 3 minutes until it thickens enough to coat the back of a spoon.
  8. Melt cheese and add nutmeg: Stir in ½ cup shredded cheddar, ½ cup shredded gruyere, and the ¼ teaspoon of nutmeg into the sauce until the cheese is completely melted and combined.
  9. Season sauce: Taste the sauce and season with salt and freshly ground pepper to your preference.
  10. Combine sauce and potatoes: Pour the béchamel sauce evenly over the potatoes in the baking dish, spreading it between and around the slices. If the potatoes are lying flat, gently stir the sauce to coat all pieces thoroughly.
  11. Cover and bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes to allow potatoes to soften.
  12. Add cheese and breadcrumbs: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar and gruyere cheeses evenly on top, then sprinkle the ½ cup panko breadcrumbs over the cheese layer.
  13. Finish baking: Return the uncovered dish to the oven and bake for an additional 40 to 50 minutes or until the top is golden brown and crispy and the potatoes are fork-tender.
  14. Garnish and serve: Optionally, garnish with freshly chopped parsley before serving for a pop of color and fresh flavor.

Notes

  • Use freshly grated cheeses for the best melting quality and flavor.
  • Russet potatoes work best for baking due to their starchy texture.
  • Check doneness by piercing potatoes with a fork; they should be tender without resistance.
  • To prepare ahead, assemble everything but the final cheese and breadcrumb topping, refrigerate, then add the topping and bake when ready.
  • For a richer sauce, substitute part of the milk with cream.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/creamy-cheddar-and-gruyere-scalloped-potatoes-recipe/