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The Ultimate Cheesy Scalloped Potatoes Recipe

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3.9 from 4 reviews

Classic and utterly comforting, this Ultimate Cheesy Scalloped Potatoes recipe features thinly sliced gold russet potatoes baked in a rich bechamel sauce infused with garlic and thyme, layered with melty gruyere and parmesan cheeses, resulting in a golden, bubbly, and creamy casserole perfect as a hearty side dish for any meal.

Ingredients

Potatoes

  • 4 pounds gold russet potatoes, washed

Bechamel Sauce

  • 4 tablespoons Vermont Creamery Cultured Butter with Sea Salt, divided
  • 1 tablespoon all purpose flour
  • 1/2 cup heavy cream
  • 3/4 cup chicken stock
  • 2 cloves garlic, minced
  • 1 ½ teaspoons fresh thyme, minced (or 2 teaspoons dried thyme)

Cheeses

  • 8 ounces shredded gruyere cheese, divided
  • ¼ cup parmesan cheese, finely shredded

Instructions

  1. Prepare the baking pan: Grease a 9 x 13 inch baking pan thoroughly with 2 tablespoons of Vermont Creamery Cultured Butter with Sea Salt, ensuring that you cover all corners to prevent the potatoes from sticking during baking.
  2. Slice the potatoes: Using a sharp knife or mandolin, slice the gold russet potatoes very thinly, approximately 1/16th of an inch thick, or as thinly as possible to ensure even cooking and layering.
  3. Make the bechamel sauce: In a large saucepan over medium-low heat, melt the remaining 2 tablespoons of cultured butter. Whisk in the all-purpose flour to create a roux and cook for about one minute to eliminate the raw flour taste. Gradually whisk in the heavy cream and chicken stock, continuing to stir for 3–5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the minced garlic and thyme, then allow the sauce to cool slightly.
  4. Combine potatoes and cheese: In a large bowl, mix the sliced potatoes with half of the shredded gruyere cheese. Pour the slightly cooled bechamel sauce over the potatoes and cheese, tossing gently with your hands to evenly coat all the slices with the sauce and cheese.
  5. Assemble the casserole: Take handfuls of the coated potato slices and arrange them upright in the buttered baking pan, creating three columns until all the potatoes are placed. Pour any remaining bechamel sauce over the top. Sprinkle the remaining half of the gruyere cheese and the parmesan cheese evenly over the assembled potatoes. Cover the pan tightly with aluminum foil to prevent the top from browning too quickly.
  6. Bake the potatoes: Place the covered pan in a preheated oven at 400°F. Bake for 30 minutes, then carefully remove the foil and bake for an additional 30 minutes or until the bechamel sauce is bubbling, the potatoes are tender, and the top is golden brown.
  7. Rest and serve: After baking, let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken slightly and make serving easier.

Notes

  • Use a mandolin for consistently thin potato slices to ensure even cooking.
  • Allow the bechamel sauce to cool slightly before mixing with potatoes to prevent premature cooking of the potato slices.
  • Covering with foil prevents the cheese from browning too fast; remove the foil midway for a golden crust.
  • Letting the dish rest after baking improves the texture and makes it easier to slice.
  • For a vegetarian version, substitute chicken stock with vegetable broth.

Find it online: https://cookedbysarah.com/the-ultimate-cheesy-scalloped-potatoes-recipe/