Scalloped Potatoes

Scalloped potatoes are what I make when I need comfort food or if I really want to impress my dinner guests. There’s a lot of nostalgia around this dish — maybe your grandmother made a version of scalloped potatoes with onions or used a white sauce as a base — but the end result is always hearty and undeniably delicious. 

My classic version uses just six ingredients and pairs it with an incredibly easy cooking method. The cozy casserole bakes up with a golden-brown top and super-tender sliced potatoes that are suspended in a creamy, thyme-flecked sauce. Once you try this version, I promise you’ll never need another scalloped potato recipe ever again.

• You only need 6 easy-to-find ingredients to make this delicious classic.
• This recipe doesn’t call for making a roux or a separate sauce, all you need to do is just combine everything together.

Both scalloped potatoes and potatoes au gratin are casseroles made by baking sliced potatoes in cream or milk. Scalloped potatoes were traditionally baked in infused milk without cheese, whereas potatoes au gratin layered cheese and sometimes other ingredients in between the potatoes. But to be honest, the lines have blurred considerably over the years and recipes for both may have a lot of overlapping ingredients. I personally can’t imagine a sliced potato casserole without cheese, so this version of scalloped potatoes contains two layers of cheese.

• Russet potatoes. Russet potatoes are the best to use here because they cook up very tender and have a lot of starch to help thicken the sauce. Go for bigger potatoes so that you spend less time peeling and slicing.
• Half-and-half. You need richness for the sauce, so half-and-half is the perfect liquid to cook the potatoes in.
• Cheese. Even though you don’t need a lot, Gruyère or white sharp cheddar cheese takes the scalloped potatoes over the top, so don’t be tempted to skip it.

1. Prep the potatoes. Peel and thinly slice russet potatoes (aim for 1/8-inch-thick slices). Use a mandoline if you have one for the most evenly cut slices, otherwise a sharp chef’s knife will also work.
2. Warm the potatoes in the sauce. Heat the potatoes, half-and-half, and seasonings together on the stovetop until the dairy comes to a simmer. This jump-starts the cooking process and helps the potatoes cook up more evenly once they go into the oven.
3. Assemble in the baking dish. Layer the potatoes, sauce, and cheese in a casserole dish, and then top with small pats of butter.
4. Bake. Bake until the potatoes are tender, the top is browned, and the sauce is bubbling all over. Let rest for a few minutes for the sauce to thicken (plus it’s really really hot!).

• No half-and-half? Use 1 3/4 cups each whole milk and heavy cream instead.
• Gruyère or white sharp cheddar cheese are my favorite cheeses here, but you can also use Comté or gouda instead.
• Fresh thyme gives the scalloped potatoes a lovely flavor, but you can also use dried thyme. 

• The scalloped potatoes can be completely made up to 2 days ahead. Let cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate. Drizzle with a little milk or half-and-half, and reheat uncovered in a 350°F oven until warmed through, 30 to 40 minutes.
• Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or low oven with a splash of milk until warmed through.

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