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Scalloped Potatoes

scalloped potatoes in a casserole dish with layers of sliced potatoes and cream sauce covered with melted cheese
  • Serves:  8
  • Prep Time:  30 min
  • Cook Time:  1 hr 25 min

Ingredients

  • 3 pounds russet potatoes, peeled
  • 4 tablespoons (½ stick) salted butter, cut into pieces
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 cup chicken or vegetable stock
  • 1 teaspoon minced fresh thyme, plus more for serving
  • 2 ½ teaspoons sea salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving
  • ½ teaspoon ground nutmeg
  • 2 cups whole milk
  • 2 cups grated sharp cheddar cheese

Method

  1. Preheat the oven to 400°F with a rack in the center position. Fill a large bowl with cold water. Grease a 9 x 13-inch casserole dish with butter or cooking spray.
  2. Using a mandolin, slice the potatoes ⅛-inch thick and transfer them directly into the bowl of water. Give them a good rinse in the water, place them on a dry dish towel and pat until very dry.
  3. In a large skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the butter, stir to combine and cook for 1 to 2 minutes. 
  4. Very slowly pour in the chicken stock, stirring to combine. Add the thyme, 1 teaspoon of salt, pepper and nutmeg, whisking to combine, until mixture becomes very thick, about 3 minutes.
  5. Increase heat to medium-high. Working in small batches slowly add the milk, whisking continuously, until the sauce has thickened and milk is fully incorporated, about 5 minutes. Reduce heat to low and stir in 1 cup of the cheese until fully combined. Remove from heat.
  6. In the baking dish, arrange ⅓ of the potatoes in an even layer. Sprinkle with ½ teaspoon of salt. Pour ⅓ of the cream sauce over the top. Repeat with half the remaining potatoes, ½ teaspoon salt and ½ the remaining sauce. Top with remaining 1 cup cheese, cover and bake on center rack for 35 minutes. Uncover and bake until the potatoes are soft and the cheese is bubbling, about 40 more minutes. 
  7. Remove from the oven, cover and allow to rest for 15 minutes. Top with thyme leaves and freshly cracked pepper before serving. 

Notes

To make ahead, cook covered for 60 minutes, cool completely with foil on, and refrigerate. Remove 30 to 45 minutes before reheating and bake covered at 400°F until warmed through, about 45 minutes.