Description
This Irresistibly Creamy Scalloped Potatoes recipe is perfect for every occasion, featuring thinly sliced Russet potatoes baked in a rich, cheesy milk sauce infused with fresh thyme and subtle spices. The result is a golden, fork-tender dish with a luscious creamy texture and a wonderful balance of savory flavors.
Ingredients
Scale
Potatoes
- 3 lbs Russet potatoes (starchy variety perfect for achieving that creamy texture)
Dairy
- 2 cups Whole milk (rich and creamy, ideal for sauce; 2% or almond milk works too)
- 1-2 cups Cheese, shredded (Cheddar, Gruyère, or Parmesan recommended)
Seasonings
- Salt, to taste (enhances flavors)
- Pepper, to taste (enhances flavors)
- Fresh thyme, a few sprigs (infuses vibrant herbal notes)
- 1 tsp Garlic powder (optional, enhances flavor)
- 1/4 tsp Nutmeg (optional, adds warmth)
- Cayenne, a pinch (optional to add spice)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even cooking and perfect browning of the potatoes.
- Prepare Potatoes: Peel the Russet potatoes if you prefer, then slice them very thinly, about 1/8-inch thick, so they cook evenly and absorb the creamy sauce.
- Layer Potato Base: Grease a baking dish and lay half of the potato slices evenly across the bottom, creating a solid base layer.
- Add First Seasoning Layer: Sprinkle half of the shredded cheese over the potatoes, add salt, pepper, and distribute the fresh thyme sprigs for infused herbal notes.
- Second Potato Layer: Add the remaining sliced potatoes on top, creating a second layer of thinly sliced potatoes.
- Pour Milk: Gently drizzle the milk over the layered potatoes, which will soak in and create the creamy sauce while baking.
- Top Seasonings: Finish by adding the rest of the shredded cheese and sprinkle the additional seasonings—garlic powder, nutmeg, cayenne if using, salt, and pepper—over the surface.
- Bake: Place the baking dish in the preheated oven and bake for 45-60 minutes, until the top is golden brown and the potatoes are fork-tender, meaning they easily pierce through the layers.
- Rest and Serve: Let the scalloped potatoes sit for a few minutes after baking to set the creamy texture before serving.
Notes
- Russet potatoes are best for creamy scalloped potatoes due to their starchy texture.
- You can substitute whole milk with 2% milk or a non-dairy alternative like almond milk for a lighter version.
- Adjust cheese type and quantity based on preference; Gruyère provides a nutty richness, while Cheddar adds sharpness.
- Fresh thyme can be replaced with dried thyme or other fresh herbs like rosemary for a different flavor.
- Optional spices like garlic powder, nutmeg, and cayenne add layers of flavor but can be omitted for simplicity.
- Letting the dish rest before serving helps the sauce thicken and improves slicing.
