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Creamy Scalloped Potatoes Au Gratin

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A rich and comforting scalloped potatoes au gratin recipe featuring creamy layers of sharp cheddar and Gruyère cheese, perfect for Easter dinner or any special occasion.

Ingredients

Scale
  • 2 pounds (900 grams) russet potatoes, peeled and thinly sliced
  • 4 tablespoons (57 grams) unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 2 cloves garlic, minced
  • 1 ½ cups (170 grams) sharp cheddar cheese, shredded
  • 1 cup (115 grams) Gruyère cheese, shredded
  • 1 teaspoon fresh thyme leaves (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ cup (about 30 grams) panko breadcrumbs (optional)
  • 1 tablespoon melted butter (for breadcrumbs topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter your baking dish to prevent sticking and help the top crisp up.
  2. Peel and slice 2 pounds (900 grams) of russet potatoes into thin, even slices about 1/8 inch (3 mm) thick using a mandoline slicer or sharp knife. Place the slices in a large bowl.
  3. Add 1 teaspoon salt and ½ teaspoon freshly ground black pepper to the potatoes. Toss gently to coat each slice evenly. Set aside.
  4. In a medium saucepan over medium heat, melt 4 tablespoons (57 grams) unsalted butter. Whisk in 3 tablespoons all-purpose flour and stir constantly for about 2 minutes until pale golden and nutty-smelling.
  5. Gradually pour in 2 cups (480 ml) whole milk and 1 cup (240 ml) heavy cream, whisking continuously to avoid lumps. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened.
  6. Stir in 2 minced garlic cloves, 1 ½ cups (170 grams) shredded sharp cheddar, 1 cup (115 grams) shredded Gruyère cheese, and 1 teaspoon fresh thyme leaves (if using). Continue stirring until cheese melts and sauce is smooth. Adjust salt and pepper to taste.
  7. Pour a small amount of cheese sauce to coat the bottom of the baking dish. Arrange a layer of potato slices over it, overlapping slightly. Spoon more sauce on top to cover. Repeat layers until all potatoes and sauce are used, finishing with a generous layer of sauce.
  8. If desired, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the top for a crunchy crust.
  9. Cover the dish loosely with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 20-25 minutes until the top is golden brown and bubbly and potatoes are tender when pierced with a fork.
  10. Let the scalloped potatoes rest for 10 minutes before serving to thicken and make slicing easier.

Notes

Slice potatoes evenly about 1/8 inch thick for consistent cooking. Whisk sauce slowly to avoid lumps and simmer gently to thicken without burning. Cover with foil during baking to steam potatoes, then remove foil to crisp the top. Leftovers store well in the fridge for 3 days and freeze well before baking for up to 2 months.

Nutrition

Keywords: scalloped potatoes, au gratin, creamy potatoes, Easter dinner, cheesy potatoes, comfort food, potato casserole

Find it online: https://yumnode.com/creamy-scalloped-potatoes-au-gratin-easy-recipe-for-perfect-easter-dinner/