Name: Scalloped Potatoes Gratin
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced; 2 tbsp unsalted butter; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 1/2 cups shredded Gruyère cheese; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1/4 tsp ground nutmeg (optional); Fresh thyme or parsley, for garnish (optional)

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This scalloped potatoes gratin features thinly sliced potatoes baked in a creamy sauce until tender and golden, offering a rich and satisfying side dish.

Why You’ll Love This Recipe

The layered potatoes absorb the creamy sauce and develop a golden crust, creating a luxurious texture that complements roasted meats or holiday meals.

ingredients

potatoes, thinly sliced
heavy cream or milk
garlic
cheese (such as Gruyère or cheddar)
butter
salt
black pepper
fresh herbs

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

Preheat the oven and butter a baking dish.
Arrange potato slices in overlapping rows.
Season with salt and pepper, and add minced garlic.
Pour cream or milk over the potatoes.
Sprinkle grated cheese evenly on top.
Bake until the potatoes are tender and the top is golden brown.
Allow to rest briefly before serving.

Servings and timing

Serves: 6
Preparation: 20 minutes
Baking: 1 hour
Total: 1 hour 20 minutes

Variations

• Add thinly sliced onions for added sweetness.
• Use different cheeses for varied flavours.
• Include cooked bacon bits for a savoury twist.

storage/reheating

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at low temperature until warmed through.

FAQs

Why are my potatoes not tender?

Ensure even slicing and bake until fully cooked; cover with foil if browning too fast.

Can I use milk instead of cream?

Yes, though cream yields a richer texture.

Should I peel the potatoes?

Peeling is optional based on preference.

Can I prepare this ahead?

Yes, assemble and refrigerate before baking.

How do I prevent a watery sauce?

Pat potatoes dry and use the correct cream‑to‑potato ratio.

What herbs pair well?

Thyme, rosemary, or parsley enhance flavour.

Can I make this dairy‑free?

Use dairy‑free milk and cheese substitutes.

Is this gluten‑free?

Yes, if no flour is added to the sauce.

Can this be frozen?

Freezing may alter texture; fresh baking is preferred.

What cheese melts best?

Gruyère and cheddar offer creamy melt and flavour.

Conclusion

This scalloped potatoes gratin is a classic, comforting side that elevates any meal with its rich, creamy layers.

Scalloped Potatoes Gratin

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Scalloped Potatoes Gratin is a rich and comforting side dish made with thinly sliced potatoes layered in a creamy, cheesy sauce and baked to golden perfection.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 6–8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant, about 1 minute.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk and cream, and cook until the sauce thickens, about 5–7 minutes.
Stir in salt, pepper, and nutmeg (if using), then mix in 1 cup Gruyère and 1/4 cup Parmesan until melted and smooth.
Layer half of the sliced potatoes in the prepared dish. Pour half the cheese sauce over the potatoes.
Repeat with remaining potatoes and sauce, smoothing the top evenly.
Sprinkle remaining 1/2 cup Gruyère and 1/4 cup Parmesan over the top.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes until golden and bubbly.
Let rest 10 minutes before serving. Garnish with herbs if desired.