Description

This classic scalloped potatoes recipe offers a creamy, cheesy comfort dish perfect for family meals or gatherings. Layers of thinly sliced Yukon Gold or Russet potatoes are baked in a rich cream sauce made from butter, milk, and sharp cheeses, enhanced with sautéed onions, fresh herbs, and seasonings. The result is a golden bubbly crust with tender, flavorful potatoes inside. A dairy-free variation is also provided using vegan cheese and olive oil.

Ingredients

Scale

Potatoes and Vegetables

3 pounds Yukon Gold or Russet potatoes
1 medium onion, finely chopped
Optional: Shallots or leeks, finely chopped (1/2 cup)
Optional: 1-2 cloves garlic, minced

Dairy and Alternatives

1 cup sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
For dairy-free option: 1 1/2 cups vegan cheese or 1/4 cup nutritional yeast
1 cup heavy cream
1 cup whole milk or non-dairy milk (almond or oat milk)

Thickening and Fats

2 tablespoons unsalted butter (use olive oil for dairy-free alternative)
2 tablespoons unsalted butter (additional, or olive oil for dairy-free)
2 tablespoons all-purpose flour or cornstarch for thickening (cornstarch preferred for gluten-free)
1 tablespoon olive oil (for dairy-free option)

Seasonings

1 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground
1 teaspoon fresh thyme or rosemary, chopped

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the scalloped potatoes.
Prepare Potatoes: Wash and peel the potatoes thoroughly. Slice them thinly to about 1/8 inch thickness for even cooking.
Sauté Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions (and optional shallots or leeks) and sauté until translucent, about 5 to 7 minutes. Remove from heat and set aside.
Make Cream Sauce: In the same skillet, melt another 2 tablespoons of butter. Stir in 2 tablespoons of flour to form a roux and cook for about 1 minute. Gradually whisk in 2 cups of milk (or non-dairy alternative) and bring to a gentle simmer. Stir continuously until the sauce thickens, around 5 minutes. Add salt, pepper, and fresh herbs to taste.
Layer Ingredients: Grease a baking dish with butter or olive oil. Layer half of the sliced potatoes evenly. Top with half of the sautéed onions, then half of the shredded cheeses. Pour half of the cream sauce over the layers. Repeat this layering process with the remaining potatoes, onions, cheese, and finish with the cream sauce.
Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through.
Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes until the potatoes are tender, and the top becomes golden brown and bubbly.
Rest and Serve: Let the scalloped potatoes rest for about 10 minutes before serving to allow the sauce to set and improve texture.

Notes

If using a dairy-free option, substitute butter with olive oil and cheeses with vegan cheese or nutritional yeast.
For a gluten-free version, cornstarch can replace flour for thickening the sauce.
Thin slicing the potatoes is crucial for even and thorough cooking.
Fresh herbs like thyme or rosemary add aromatic flavor, but feel free to adjust based on preference.
Letting the dish cool slightly before serving improves slicing and serving consistency.