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Scalloped Potatoes

Scalloped Potatoes

By Courtney HillSeptember 20, 2024

  • Makes
    2 to 4 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    30 minutes active, plus cooling
  • Rating

This recipe for scalloped potatoes is designed to be easily scaled up to serve as many as 12 (see below). The ingredients are basic, but the finished dish is rich and elegant enough for a holiday spread. Be sure to use Yukon Gold potatoes, which have the ideal waxy-starchy balance, along with a buttery color and flavor. If you own a mandoline, it will make easy work of slicing the potatoes into even ⅛-inch rounds. We like the salty, nutty notes of Parmesan or Asiago sprinkled onto the potatoes midway through baking, but if you’d prefer the gooeyness of a melty cheese, try Gruyère or provolone.

Tip

Don’t skip heating the cream with the seasonings. This allows the seasonings to infuse the cream, and warms the potatoes to kickstart cooking. If the cream is cold when poured on, the potatoes take considerably longer to bake.

Ingredients
  • 1

    pound Yukon Gold potatoes, unpeeled, sliced ⅛ inch thick

  • 1

    cup heavy cream

  • ¾

    teaspoon Dijon mustard

  • ⅛

    teaspoon freshly grated nutmeg

  • Kosher salt and ground black pepper

  • 1

    bay leaf or thyme sprig (optional)

  • 1

    ounce Parmesan or Asiago cheese, finely grated (½ cup; see headnote)

Step 1

Heat the oven to 375°F with a rack in the middle position. In a 1-quart baking dish, shingle in the potato slices; they will be tightly packed.

Step 2

In a saucepan, combine the cream, mustard, nutmeg, 1 teaspoon salt, ⅛ teaspoon pepper and bay (if using). Bring to a simmer over medium, stirring, then immediately pour over the potatoes. Cover tightly with foil and set on a rimmed baking sheet to catch bubble-overs. Bake until the tip of a knife inserted into the potatoes meets just a little resistance, 40 to 45 minutes.

Step 3

Remove from the oven and uncover the baking dish. Sprinkle the Parmesan evenly over the surface. Bake, uncovered, until golden brown, another 20 to 25 minutes. Cool on a wire rack for about 20 minutes before serving.

Step 4

To serve 6 to 8: Follow the recipe using 2 pounds Yukon Gold potatoes, 2 cups heavy cream, 1½ teaspoons Dijon mustard, ¼ teaspoon nutmeg, 2 teaspoons kosher salt, ¼ teaspoon black pepper, 2 bay leaves or thyme sprigs (optional) and 2 ounces (1 cup) finely grated Parmesan or Asiago cheese. Use a 1½-quart baking dish (such as an 8-inch square baking dish) and increase the covered baking time to 50 to 60 minutes.

Step 5

To serve 10 to 12: Follow the recipe using 3 pounds Yukon Gold potatoes, 3 cups heavy cream, 2¼ teaspoons Dijon mustard, ⅜ teaspoon nutmeg, 1 tablespoon kosher salt, ⅜ teaspoon black pepper, 3 bay leaves or thyme sprigs (optional) and 3 ounces (1½ cups) finely grated Parmesan or Asiago cheese. Use a 3-quart baking dish (such as a 9-by-13-inch baking dish) and increase the covered baking time to 50 to 60 minutes.