Scalloped Potatoes with Roasted Garlic
This luxurious side dish transforms humble ingredients into pure comfort. Creamy potatoes are layered with a rich, mellow roasted garlic sauce and two types of cheese, then baked until golden and bubbly. It is the perfect cozy addition to any meal, from a weeknight dinner to a holiday feast.
- Prep Time: 30min
- Cook Time: 1h 15min
- Total Time: 1h 45min
- Yield: 8 servings 1x
- Category: dinner
- Method: baking
- Cuisine: American
Ingredients
Scale
- 3 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 whole heads of garlic
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded Gruyère cheese, divided
- 1 cup shredded sharp white cheddar cheese, divided
- 1 tsp fresh thyme leaves, plus more for garnish
- ½ tsp freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F. Slice the top off each garlic head, drizzle with olive oil, wrap in foil, and roast for 40-45 minutes until soft. Let cool, then squeeze the roasted garlic paste into a bowl. Reduce oven temperature to 375°F.
- While garlic roasts, peel and thinly slice potatoes. Place slices in a large bowl of cold water to prevent browning and rinse off starch.
- In a large saucepan, melt butter over medium heat. Add sliced onion and cook until soft, about 5 minutes. Sprinkle in flour and cook, stirring, for 1-2 minutes to make a roux.
- Slowly whisk in the milk and cream until smooth. Bring to a gentle simmer, stirring frequently, until sauce thickens, about 5-7 minutes. Remove from heat.
- Stir the roasted garlic paste, 1 cup Gruyère, ½ cup cheddar, thyme, nutmeg, salt, and pepper into the sauce. Taste and adjust seasoning.
- Drain the potato slices and pat them very dry with a clean kitchen towel.
- In a greased 9×13 inch baking dish, spread a thin layer of sauce. Arrange a third of the potatoes in an even, overlapping layer. Spoon a third of the remaining sauce over the top. Repeat layers two more times, ending with sauce.
- Top with the remaining ½ cup Gruyère and ½ cup cheddar.
- Cover the dish tightly with foil and bake at 375°F for 45 minutes. Uncover and bake for another 25-35 minutes, until the top is browned and bubbly and a knife slides easily through the potatoes.
- Let the casserole rest for 15 minutes before serving. Garnish with extra fresh thyme if desired.
Notes
For a lighter version, swap heavy cream for more whole milk. You can assemble the casserole a day ahead, cover, and refrigerate; add 10-15 minutes to the bake time. Ensure potatoes are patted dry to prevent a watery sauce. The sauce must be well-seasoned before assembling.
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 6
- Sodium: 300
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 14
- Cholesterol: 70