Creamy Golden Scalloped Potatoes (Printer-Friendly Version)
Tender, cheesy potato layers baked to golden perfection with a creamy garlic sauce and melted cheddar cheese.
# Required Ingredients:
→ Potatoes
01 -
900 grams Yukon Gold or Russet potatoes, peeled and thinly sliced (approx. 3 mm thickness)
→ Sauce
02 -
45 grams unsalted butter
03 -
2 cloves garlic, minced
04 -
30 grams all-purpose flour
05 -
360 milliliters whole milk
06 -
240 milliliters heavy cream
07 -
5 grams salt
08 -
2 grams black pepper, freshly ground
→ Cheese
09 -
200 grams sharp cheddar cheese, freshly grated
→ Garnish (optional)
10 -
Fresh thyme or parsley, chopped
# Step-by-Step Instructions:
01 -
Peel the potatoes and slice them uniformly to approximately 3 mm thickness using a mandoline or sharp knife.
02 -
Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk and heavy cream until the mixture is smooth and thickened. Season with salt and black pepper.
03 -
In an oven-safe baking dish, arrange a layer of sliced potatoes, then pour a portion of the cream sauce over them followed by a sprinkle of shredded cheddar. Repeat layering until all ingredients are used, finishing with a top layer of cheese.
04 -
Cover the dish tightly with aluminum foil and bake in a preheated oven at 190°C for 45 minutes. Remove the foil and continue baking uncovered for an additional 25–30 minutes until the top is golden and bubbly.
05 -
Allow the potatoes to rest for 10 minutes post-baking to thicken the sauce and facilitate easier slicing.
# Handy Cooking Tips:
01 -
For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free blend or cornstarch. Uniform potato slices ensure even cooking.