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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes with thin Yukon Gold layers baked in a garlic-Dijon cream sauce, then finished with a golden bubbling Gruyère and cheddar crust. Expect tender, fully cooked potato layers with a rich, creamy bake and an appetizing browned top.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

potato layer
  • 3 lb Yukon gold potatoes Peeled and very thinly sliced (use a mandoline for even thickness).
  • 1 salt To taste; used in the cream mixture and to season between layers.
  • 1 black pepper To taste; used in the cream mixture.
cream sauce
  • 3 garlic Minced.
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter Use some to butter the dish; reserve remaining butter as listed.
  • 2 tbsp unsalted butter Additional amount reserved for buttering as needed.
cheese topping
  • 2 cup Gruyere Shredded.
  • 1 cup sharp cheddar Shredded.

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and season the sauce
  1. Preheat the oven to 375°F and butter a 9x13 baking dish for easy release and browning.
  2. Whisk heavy cream, whole milk, garlic, Dijon mustard, fresh thyme, nutmeg, 1-1/2 teaspoons salt, and pepper until smooth and evenly combined.
Assemble the scalloped potatoes
  1. Layer the very thin Yukon Gold potatoes in overlapping rows in the dish, creating an even, packed layer for consistent tenderness.
  2. Pour the cream mixture over the potatoes and press the potatoes down to help submerge them in the sauce.
  3. Cover tightly with foil to prevent drying and to keep the potatoes cooking through.
Bake and brown the cheese
  1. Bake for 50 minutes at 375°F, then uncover and scatter both Gruyère and cheddar over the top.
  2. Bake uncovered for 18 to 22 more minutes at 375°F until the top is golden, bubbling, and the potatoes are completely tender.
Rest and serve
  1. Rest the scalloped potatoes for 10 minutes before serving so the cream thickens and layers set slightly.

Notes

For the best texture, slice the potatoes very thin and keep the layers packed so they steam in the cream and cook evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 325°F until hot. Freezing is not recommended because the cream sauce can break when thawed. If you want a lighter option, use half-and-half in place of the heavy cream (the flavor remains classic but the sauce may be slightly less rich).