Classic Scalloped Potatoes
Founders
7-8 servings
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)
Directions
- Preheat and prepare. Preheat your oven to 175°C (350°F). Generously butter a 9×13-inch (23×33 cm) baking dish.
- 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.
- 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.
- 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.
- Bake covered. Bake at 175°C (350°F) for 45 minutes. The potatoes should be nearly tender at this stage.
- 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.
- 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.