Adam GALLAGHER
2026-03-18T11:06:19-04:00

Thinly sliced potatoes layered in a rich, garlicky cream sauce and baked until golden and bubbling — a reliable, deeply satisfying gratin that works as a centrepiece side for any occasion.
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Classic Scalloped Potatoes

Yields: 6–8 servings | Prep: 20 minutes | Bake: 60–70 minutes

Scalloped potatoes — or gratin dauphinois in the French tradition — are one of the most quietly elegant dishes in the comfort food canon. Thinly sliced starchy potatoes are layered in a garlicky, nutmeg-scented cream and baked low and slow until the sauce thickens into something almost custard-like and the top turns deeply golden. The following recipe prioritises technique over complexity: no roux, no flour, no fuss. The cream reduces and sets on its own, provided the potatoes are sliced consistently and the dish is given adequate time to rest before serving.

Ingredients

1.5 kg (about 3 lbs) starchy potatoes (Yukon Gold or Russet), peeled and sliced 3mm (⅛ inch) thin

2 cups (480ml) heavy cream

1 cup (240ml) whole milk

3 garlic cloves, minced or finely grated

1 tsp fine sea salt

½ tsp freshly ground black pepper

¼ tsp freshly grated nutmeg

2–3 sprigs fresh thyme or 1 bay leaf (optional, for infusion)

1 tbsp unsalted butter, for the dish

1 cup (100g) grated Gruyère or aged cheddar (optional, but recommended)

Instructions

1. Preheat and prepare. Preheat your oven to 175°C (350°F). Generously butter a 9×13-inch (23×33 cm) baking dish.

2. Infuse the cream. Combine the cream, milk, garlic, salt, pepper, nutmeg, and thyme or bay leaf (if using) in a medium saucepan over medium-low heat. Warm until steaming, then reduce the heat to the lowest setting and allow the aromatics to steep for 10–15 minutes. Do not allow it to boil. Remove the herb sprigs or bay leaf before using. This infusion step bonds the flavour compounds to the fat in the cream, ensuring a more consistent, rounded taste in every layer.

3. Slice and layer immediately. Slice the potatoes directly into a bowl — do not soak them in water. Soaking strips away the surface starch that emulsifies the cream and helps the sauce set. Arrange one-third of the potato slices in the buttered dish, overlapping slightly like roof tiles. Pour one-third of the warm cream mixture evenly over the layer. Repeat twice more, finishing with cream on top. Press the potatoes down gently with a spatula to submerge them as much as possible.

4. Add cheese and cover. Scatter the grated cheese evenly over the top if using. Cover the dish tightly with foil — a snug seal traps steam and ensures the potatoes cook through before the top browns.

5. Bake covered. Bake at 175°C (350°F) for 45 minutes. The potatoes should be nearly tender at this stage.

6. Uncover and finish. Remove the foil and bake for a further 15–25 minutes, until the top is deeply golden and a thin knife or skewer slides through the centre with no resistance. If the top is browning too quickly before the potatoes are fully tender, re-cover loosely and continue baking.

7. Rest before serving. Allow the gratin to rest for at least 15 minutes before slicing. The cream continues to set as it cools slightly — cutting too early will result in a loose, soupy dish.

Kitchen Notes

Potato selection: Starchy varieties (Yukon Gold, Russet) are preferred. Waxy potatoes hold their shape but release less starch, which means the sauce will not thicken as effectively.

Slicing consistency: A mandoline set to 3mm (⅛ inch) is the most reliable tool. Uneven slices cook at different rates. For an even more melt-in-the-mouth texture closer to a true gratin dauphinois, 2mm slices produce a noticeably silkier result.

Do not soak the potatoes: Unlike fries, where soaking removes starch to prevent browning, scalloped potatoes rely on that surface starch to emulsify the cream. Slice directly and layer promptly.

Acid balance: A splash of dry white wine or 1 tsp of Dijon mustard whisked into the cream before pouring cuts through the richness of the Gruyère and heavy cream, making the dish feel lighter and more balanced.

The vertical stack: For a better crust-to-cream ratio, try standing the potato slices vertically on their edges in the dish rather than laying them flat. This creates more surface peaks that catch the heat, resulting in more golden, crispy bits across the top.

The jiggle test: When you shake the dish gently, the centre should move slightly but not slosh. If it ripples like liquid, it needs more time uncovered.

Make-ahead: Scalloped potatoes reheat exceptionally well. Assemble and bake fully, cool completely, then refrigerate for up to 2 days. Reheat covered at 160°C (325°F) for 20–25 minutes until warmed through.

Variations

Gratin Dauphinois (Classic French)

Omit the cheese entirely and use all cream (no milk). The result is richer, silkier, and more traditional. A single grated garlic clove rubbed directly into the buttered dish before layering adds a subtle depth without sharpness.

Vegan Version

Replace the cream and milk with full-fat coconut cream or an unsweetened oat cream (such as oat barista blend). Substitute the butter with olive oil and omit the cheese or use a cashew-based alternative. The sauce will be slightly less rich but still sets well due to the potato starch.

Ancient Grain Twist (Celeriac or Parsnip)

Substitute half the potato quantity with thinly sliced celeriac or parsnip for a more textured, earthy profile. Note that these root vegetables have higher water content and less starch than potatoes — increase the uncovered baking time by 5–10 minutes to allow the extra moisture to evaporate and the sauce to tighten.