Creamy Scalloped Potatoes
Layered Yukon golds in garlic cream sauce under a golden cheese top—the Christmas roast side that disappears first at USA holiday tables. Bake until bubbling and potatoes are tender throughout.
🛒Ingredients
- 3 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded Gruyère or sharp cheddar
- 2 tablespoons butter for the dish
- 2 tablespoons chopped chives or parsley
🔧Kitchen Tools Needed
- 9×13 baking dish
- Saucepan
- Mandoline or sharp knife
- Foil
📝Instructions
- 1
Heat oven to 375°F. Butter a 9×13-inch baking dish.
- 2
Warm cream, milk, garlic, salt, pepper, and nutmeg in a saucepan until steaming (do not boil).
- 3
Layer half the potatoes, pour half the cream, sprinkle half the cheese; repeat with remaining potatoes, cream, and cheese.
- 4
Cover with foil; bake 40 minutes. Uncover and bake 25–35 minutes more until potatoes are fork-tender, sauce is bubbling, and top is golden.
- 5
Rest 15 minutes; garnish with chives. Refrigerate leftovers within 2 hours up to 4 days; reheat covered to 165°F.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Russets OK?
Yes—starchier and creamier; slice evenly so they cook at the same rate.
Make ahead?
Assemble, cover, refrigerate up to 24 hours; add 10–15 minutes bake time from cold.
Lighter version?
Use half-and-half; sauce will be thinner but still tasty.
Food safety?
Bake until bubbling hot throughout; chill leftovers within 2 hours; reheat to 165°F.
