🥔🧀 Scalloped Potatoes (Potato Gratin)
Scalloped potatoes—also known as potato gratin—is a creamy, cheesy baked dish made with thinly sliced potatoes layered in a rich sauce and baked until golden and bubbly.
đź›’ Ingredients
- 4–5 large potatoes (Russet or Yukon Gold)
- 2 tbsp butter (for greasing + sauce)
- 2 cloves garlic, minced 🧄
- 2 cups milk (or half milk, half cream for richness)
- 1 cup heavy cream (optional but recommended)
- 1 1/2 cups shredded cheese (cheddar, Gruyère, or mozzarella mix) 🧀
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme or rosemary (optional 🌿)
- Optional: parmesan for topping
🍳 Instructions
1. Prep potatoes
- Peel and slice potatoes very thin (about 2–3 mm)
- Keep slices in cold water to prevent browning
2. Make creamy sauce
In a pan:
- Melt butter
- Add garlic and cook briefly
- Stir in flour to form a light roux
- Slowly whisk in milk and cream
- Cook until slightly thickened
- Add salt, pepper, and herbs
- Stir in half the cheese
3. Assemble
- Grease a baking dish
- Layer potatoes evenly
- Pour some sauce over each layer
- Repeat until all potatoes are used
Top with remaining cheese (and parmesan if using)
4. Bake
- Cover with foil and bake at 180°C (350°F) for 45 minutes
- Remove foil and bake another 20–25 minutes until golden and bubbly
5. Rest & serve
Let it sit for 10 minutes before serving so it sets nicely.
🍽️ Tips
- Use a mandoline slicer for even potatoes
- Don’t rush baking—slow cooking makes it creamy
- Add bacon or onions for extra flavor 🥓
- Gruyère gives a more authentic French gratin taste
🧠Difference (quick note)
- Scalloped potatoes: traditionally creamy, often no cheese
- Potato gratin: usually includes cheese and richer sauce
If you want, I can also make:
- a quick 30-minute scalloped potato version
- a restaurant-style ultra-cheesy gratin recipe
- or a slow cooker creamy potatoes version
