Description

This delicious scalloped potatoes recipe creates a creamy, cheesy, and comforting dish perfect for any meal. Layers of thinly sliced Yukon Gold or Russet potatoes are baked with sautéed onions and a rich cream sauce made from butter, milk, and cheese. The gratin comes together with a golden, bubbly top and tender potatoes inside, ideal as a hearty side or main dish. The recipe also offers a dairy-free option using vegan cheese and non-dairy milk, making it versatile for various dietary preferences.

Ingredients

Potatoes and Vegetables

Yukon Gold or Russet potatoes, peeled and sliced thinly (about 1/8 inch thick) – 4 large potatoes
Medium onion, finely chopped – 1
Shallots or leeks (optional) – 1/2 cup, finely chopped
Garlic (optional), minced – 2 cloves

Dairy and Cheese

Sharp cheddar cheese, grated – 1 1/2 cups
Gruyère cheese, grated – 1 cup
Heavy cream – 1 cup
Whole milk or non-dairy milk (such as almond or oat milk) – 2 cups
Unsalted butter – 4 tablespoons
Vegan cheese or nutritional yeast (for dairy-free option) – 2 cups or 1/4 cup nutritional yeast
Olive oil (for dairy-free option) – 2 tablespoons

Thickening and Seasoning

Cornstarch or all-purpose flour (for thickening) – 2 tablespoons
Salt – to taste (~1 teaspoon)
Black pepper – to taste (~1/2 teaspoon)
Fresh herbs (like thyme or rosemary), chopped – 1 tablespoon

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s properly heated when you’re ready to bake the scalloped potatoes.
Prepare the potatoes: Wash, peel, and slice the potatoes very thinly, about 1/8 inch thick, to ensure even cooking and a creamy texture.
Sauté the onions: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onions (and optional shallots or garlic if using) and cook until translucent and soft, about 5-7 minutes. Remove the skillet from heat and set aside.
Make the cream sauce: In the same skillet, melt another 2 tablespoons of butter (or olive oil for dairy-free). Stir in 2 tablespoons of flour to create a roux, cooking for about 1 minute. Slowly whisk in 2 cups of whole milk or your chosen non-dairy milk, bringing the mixture to a gentle simmer. Continue stirring for about 5 minutes until the sauce thickens. Season with salt, pepper, and fresh herbs.
Assemble the dish: Grease a baking dish and layer half of the sliced potatoes evenly on the bottom. Top with half of the sautéed onions and then half of the cheeses (or vegan cheese). Pour half of the cream sauce over this layer. Repeat the layering with remaining potatoes, onions, cheese, and finish with the remaining cream sauce on top.
Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to start cooking and the flavors to meld.
Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes. This step browns the top, making it golden and bubbly while ensuring the potatoes are tender.
Rest before serving: Allow the scalloped potatoes to cool for about 10 minutes after removing them from the oven. This rest time helps the dish set and makes it easier to serve.

Notes

For a dairy-free version, substitute butter with olive oil, cheese with vegan cheese or nutritional yeast, and milk with almond or oat milk.
Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier bite.
To add extra flavor, include minced garlic with the onions or sprinkle paprika on top before baking.
Letting the dish rest before serving helps it firm up for cleaner slices.
You can prepare the dish a day ahead, keeping it covered in the fridge, then bake when ready.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: scalloped potatoes, creamy potatoes, cheesy gratin, comfort food, baked potatoes, side dish