Description
This recipe for Easy Creamy Scalloped Potatoes is a classic comfort food dish, perfect for any occasion. Thinly sliced potatoes are baked in a rich, creamy sauce until tender and golden brown. It’s simple to make and always a crowd-pleaser!
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese, divided
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and heavy cream. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in salt, pepper, and nutmeg.
- Layer a third of the potatoes in the prepared baking dish. Top with a third of the onion mixture and a third of the cheese.
- Repeat layers twice.
- Pour the cream sauce evenly over the potatoes.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a spicier dish, add a pinch of cayenne pepper.
- You can substitute other cheeses, such as cheddar or provolone.
- If the potatoes brown too quickly, tent with foil during the last part of baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 30g
- Protein: 10g
