A recipe for the best cheesy and creamy scalloped potatoes, featuring sliced Russet potatoes, Gouda Cheese, and Gruyere Cheese. The perfect addition to any family-style or holiday meal!
Many of our dinnertime sides were quick-fixes, pre-packaged or canned, and I can remember the excitement that would fester within my little body on the nights my mother announced we would be having scalloped potatoes with our dinner. Even if they did come from a box, I adored those thin, little slices of potato, drenched in a melty cheese sauce, and in my youthful opinion, cooked to bubbly perfection. Little did I know then, those boxed potatoes couldn’t even hold a candle to real-deal, creamy scalloped potatoes.
HOW TO MAKE THE BEST CREAMY SCALLOPED POTATOES
I’ve done quite a bit of experimenting when it comes to scalloped potatoes, and I’ve found the best way to make Creamy Scalloped Potatoes home is to begin on the stovetop and then move to the oven to finish baking. I first came across this method via is Emeril’s scalloped potatoes, and after trying various methods, I can assure you, there is no better way to get evenly cooked scalloped potatoes; especially if you do not have a mandoline, and your knife skills are not stellar.
START WITH A SIMMER
Allowing the sliced potatoes to simmer, submerged in cream on the stovetop before transferring to an au gratin dish, allows each potato to soften up, rather than just those across the top and the sides of the dish, and ensures the potatoes in the middle of the au gratin dish from will not be under-done. A problem that often occurs when cooking scalloped potatoes solely in the oven.
Once the scalloped potatoes have simmered away in the cream, they are then removed and placed in the au gratin dish in two layers, with a generous amount of cheese in the middle and on top. The potatoes are covered and baked for 20 minutes. Then, the foil is removed and they are allowed to bake 10 minutes more to develop that beautiful, golden color.
HOW LONG TO COOK SCALLOPED POTATOES IN THE OVEN
Because this method of cooking scalloped potatoes first begins on the stove-top, the time spent in the oven is much less than traditional cooking methods and requires no more than 30 minutes in the oven.
MAKING THE POTATOES EXTRA CREAMY
So how do you make creamy scalloped potatoes? Well, I hate to say it, but the answer is heavy whipping cream. I’ve tried scalloped potatoes with a roux, I’ve tried them with milk, I’ve tried them with half and half, and trust me when I say, if you want perfectly creamy scalloped potatoes, you should bite the bullet, and use cream and only cream.
The fat content in the cream helps to prevent curdling and creates a luscious sauce that makes scalloped potatoes the decadent treat that it is.
BEST CHEESES FOR SCALLOPED POTATOES
This recipe was developed over time, tested over and over again until the formula was just right. The cheeses play in important role in the flavor of the potatoes — the mixture of Gouda and Gruyere give the sauce a beautiful complexity and a whole lot of stretchy cheesy goodness.
I serve these Creamy Scalloped Potatoes up every Christmas day, alongside roasted prime rib and spinach, and at big family dinners throughout the year. People not only go crazy for them, but they also go back for seconds as well. Which brings me to the next point: They feed a crowd, making them absolutely perfect for entertaining. They are total perfection, I love them, my family loves them and I promise, you will love them too. Please, enjoy.
Which brings me to the next point: They feed a crowd, making them absolutely perfect for entertaining. They are total perfection, I love them, my family loves them and I promise, you will love them too. Please, enjoy.
5 MORE POTATO RECIPES YOU’LL LOVE
- Loaded Mashed Potato Casserole features buttery mashed potatoes with cream cheese, crispy thick-cut, bacon, freshly grated Cheddar, and chopped green onions. The perfect make-ahead side dish casserole!
- The Best Mashed Potatoes Recipe is easier than you think! These classic mashed potatoes are made extra smooth and creamy thanks to a couple of simple ingredients, and the trick to the lightest, fluffiest potatoes ever!
- Garlic-Parmesan Smashed Potatoes feature baby gold potatoes (or red potatoes) smashed and smeared with a garlic-Parmesan butter, then roasted to crispy perfection.
- Twice-Baked Potatoes with Havarti and Dill features a new take on twice-baked potatoes, with big flavor thanks to Havarti and Dill.
- Cheesy Bacon Ranch Potatoes require no dressing and no packet! Just a little seasoning and you’ve got a perfect batch of crispy, oven-baked Cheesy Bacon Ranch Potatoes.
A recipe for the best cheesy and creamy scalloped potatoes, featuring sliced Russet potatoes, Gouda Cheese, and Gruyere Cheese.
- 3 pounds Russet potatoes about 3 medium-sized potatoes
- 4 cups heavy whipping cream
- 2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 2 cups freshly grated Gouda (or Smoked Gouda) cheese
- 2 cups freshly grated Gruyere cheese
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Preheat the oven to 400° and have ready a large, greased au gratin pan.
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Rinse and peel the potatoes. Using either a sharp knife or a mandoline, cut the potatoes in slices no thicker than an 1/8". Transfer to a medium-sized saucepan and pour over cream, salt and pepper. Stir and place over medium-high heat. Bring to a simmer.
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Reduce heat to maintain a constant simmer, placing lid slightly ajar. Watch pot so that it does not boil over. Stir occasionally, and remove from the heat once the potatoes are fork tender, about 12 minutes.
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In a small bowl, combine the two cheeses and mix together. Set aside until ready to use.
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Using a skimmer or a slotted spoon, transfer half of the potatoes to the prepared pan, and sprinkle with half of the cheese. Do not discard of the cooking liquid. Add the remaining potatoes and sprinkle over the rest of the cheese. Pour the cream evenly over the potatoes and cover with aluminum foil.
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If possible, transfer the prepared pan to a heavy duty baking sheet to keep any drippings from hitting the floor of your oven. Bake for 20 minutes. Remove the foil and bake for 10 minutes more, until golden and bubbly. Allow to cool for 10-15 minutes, serve and enjoy.
Can these potatoes be made in advance and refrigerated? If so, are there any modifications to the instructions?
Thank you.
Because of the potatoes par-cook on the stovetop in dairy, I would not suggest making them ahead. Dairy sometimes has a tendency to separate once chilled and reheated, especially when there’s no binder (like flour or cornstarch) to keep it all together would be negatively effected. I’m sure the flavor would still be delicious, but my ultimate concern is the consistency of the dish and overall texture. I wish I had better news for you, Lenetta! I’ll have to do some experimenting with a make-ahead recipe for you 😉
I made these and they were wonderful….except…I had a huge amount of fat, I guess from the cheese, floating on top. Is there a specific cheese brand that you used? I would love to make them again, but hesitate because of the fat floating on top.
Hi Laura! Because of the cream and the cheese, there is going to be fat across the top regardless of the cheese you use. I usually lay a few paper towels across the top as soon as they come out of the oven and then lift them up after a second or two. This will absorb pretty much all of the grease 🙂 Hope this helps!