Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes
Ingredients
For the Scalloped Potatoes
- 5 Yukon Gold potatoes, peeled and thinly sliced
- 4 ounces butter
- 1/2 onion, diced
- 1 tablespoon kosher salt
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 12 fluid ounces heavy cream
- 12 fluid ounces chicken stock
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 cup cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded, for topping
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat the oven to 350°F. Peel and thinly slice the Yukon Gold potatoes using a mandoline or a very sharp knife.
⏱️ 10 min•🌡️ 350
- 2
In a large saucepan or Dutch oven, melt the butter over medium heat.
⏱️ 2 min
- 3
Add the diced onion to the melted butter and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the kosher salt and minced garlic, and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min
- 6
Gradually whisk in the heavy cream until smooth, then gradually whisk in the chicken stock until fully incorporated.
⏱️ 3 min
- 7
Add the chopped fresh rosemary, nutmeg, and cayenne pepper to the sauce. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
⏱️ 7 min
- 8
Remove the saucepan from the heat and stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth.
⏱️ 2 min
- 9
Arrange a layer of the thinly sliced potatoes in the bottom of a 9x13 inch baking dish. Pour about one-third of the cheese sauce evenly over the potato layer.
⏱️ 3 min
- 10
Repeat with another layer of potatoes and another one-third of the cheese sauce. Finish with a final layer of potatoes and the remaining cheese sauce.
⏱️ 3 min
- 11
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 50 min•🌡️ 350
- 12
Remove the aluminum foil from the baking dish. Evenly sprinkle the shredded Gruyère cheese over the top of the potatoes.
⏱️ 1 min
- 13
Return the dish to the oven and broil for about 3-5 minutes, or until the Gruyère cheese is golden brown and bubbly. Keep a close eye on it to prevent burning.
⏱️ 5 min
- 14
Remove from the oven, let rest for a few minutes, then garnish with fresh chopped chives before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Scalloped Potatoes
For the Scalloped Potatoes
- 5 Yukon Gold potatoes, peeled and thinly sliced
- 4 ounces butter
- 1/2 onion, diced
- 1 tablespoon kosher salt
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 12 fluid ounces heavy cream
- 12 fluid ounces chicken stock
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 cup cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded, for topping
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat the oven to 350°F. Peel and thinly slice the Yukon Gold potatoes using a mandoline or a very sharp knife.
⏱️ 10 min•🌡️ 350 - 2
In a large saucepan or Dutch oven, melt the butter over medium heat.
⏱️ 2 min - 3
Add the diced onion to the melted butter and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the kosher salt and minced garlic, and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min - 6
Gradually whisk in the heavy cream until smooth, then gradually whisk in the chicken stock until fully incorporated.
⏱️ 3 min - 7
Add the chopped fresh rosemary, nutmeg, and cayenne pepper to the sauce. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
⏱️ 7 min - 8
Remove the saucepan from the heat and stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth.
⏱️ 2 min - 9
Arrange a layer of the thinly sliced potatoes in the bottom of a 9x13 inch baking dish. Pour about one-third of the cheese sauce evenly over the potato layer.
⏱️ 3 min - 10
Repeat with another layer of potatoes and another one-third of the cheese sauce. Finish with a final layer of potatoes and the remaining cheese sauce.
⏱️ 3 min - 11
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 50 min•🌡️ 350 - 12
Remove the aluminum foil from the baking dish. Evenly sprinkle the shredded Gruyère cheese over the top of the potatoes.
⏱️ 1 min - 13
Return the dish to the oven and broil for about 3-5 minutes, or until the Gruyère cheese is golden brown and bubbly. Keep a close eye on it to prevent burning.
⏱️ 5 min - 14
Remove from the oven, let rest for a few minutes, then garnish with fresh chopped chives before serving.
⏱️ 2 min