Cheesy Scalloped Potatoes
Creamy, cheesy scalloped potatoes with a golden, crispy-edged top. The potatoes simmer in a half-and-half sauce on the stove first, then bake and broil in a 9x13 dish. Easy to make ahead.
Servings 10 to 12
Calories 363kcal
Equipment
- 9x13-inch baking dish
- Large Dutch oven or wide heavy pot (5 1/2 quarts or larger)
- Mandoline slicer (optional) or sharp knife
- Whisk, flat spatula, and pastry brush
Ingredients
- 4 pounds russet potatoes , peeled and thinly sliced
- 3 tablespoons butter divided, plus more for the dish
- 1 small yellow onion finely chopped
- 2 tablespoons all-purpose flour
- 3 1/2 cups half-and-half
- 2 teaspoons table salt
- 1/2 teaspoon black pepper
- 4 sprigs fresh thyme (or 1/2 teaspoon dried)
- 2 bay leaves
- 6 ounces sharp cheddar , shredded and divided
- fresh parsley for garnish (optional)
Instructions
- Heat the oven to 400°F. Butter a 9x13-inch baking dish.
- Peel the potatoes and slice them about 1/8 inch thick. Don't rinse them.
- In a large Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the onion and cook about 5 minutes, until soft. Sprinkle in the flour and stir for 1 minute.
- Slowly whisk in the half-and-half until smooth. Add the salt, pepper, thyme, bay leaves, and potatoes.
- Bring to a gentle simmer (never a hard boil), then cover and cook 10 to 15 minutes, gently turning the potatoes from the bottom every few minutes, until a paring knife slides into a slice with a little resistance.
- Remove the thyme stems and bay leaves. Taste the sauce and add more salt if needed.
- Spoon most of the potatoes and sauce into the baking dish and spread evenly. Sprinkle with about two-thirds of the cheddar. Press gently so the sauce settles.
- Lay the remaining whole slices across the top in overlapping rows so they sit on top of the sauce.
- Melt the remaining butter and brush it over the top slices. Scatter the rest of the cheddar along the seams between the rows.
- Bake uncovered 25 to 30 minutes, until bubbling around the edges. Broil 2 to 4 minutes, watching closely, until the potato edges are golden and the cheese is browned in spots.
- Let rest 10 minutes. Sprinkle with parsley and serve.
Notes
- Extra-saucy version: Use 4 cups half-and-half, skip the shingling and butter brushing, and spread all the cheese over the top. Bake the same way, then broil 2 to 3 minutes.
- Forgot the flour? Whisk it into 1/2 cup cold half-and-half, stir it into the simmering potatoes, and simmer at least 5 minutes more.
- Lactose free: Use lactose-free half-and-half. Aged cheddar and butter are naturally very low in lactose.
- Richer version (untested): Replace the half-and-half with 2 1/2 cups heavy cream plus 1 cup whole milk, and skip the flour.
- Garlic: Add 1 to 2 minced cloves with the onion if you like.
- Smaller batch: Halve everything and use an 8x8 dish.
- Make ahead: Bake, cool no more than 1 hour, cover, and refrigerate up to 2 days. Reheat covered at 350°F for 30 minutes, then uncovered 15 minutes, until hot and bubbling.
- Keep warm: Hold in a 200°F oven, loosely tented with foil, for up to 2 hours. Uncover for the last 10 minutes.
- Storage: Refrigerate leftovers, covered, up to 4 days. Freezing isn't recommended.
- Reheating: Microwave single servings about 1 minute, or reheat the dish covered at 350°F until hot.
Nutrition
Calories: 363kcal | Carbohydrates: 39g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 664mg | Potassium: 898mg | Fiber: 3g | Sugar: 5g | Vitamin A: 598IU | Vitamin C: 12mg | Calcium: 240mg | Iron: 2mg
