Homemade Scalloped Potatoes
Homemade scalloped potatoes are rich and creamy, layered with Gruyère, Parmesan, and russet potatoes for a classic side dish that works just as well on a holiday table as it does for Sunday dinner.
Servings: 12 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ cups sliced shallot
- 1 ½ teaspoons kosher salt separated
- 4 cloves garlic minced
- 1 cup chicken stock (or vegetable stock for vegetarian option)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 4 ounces Parmesan cheese grated
- 6 ounces Gruyère cheese shredded
- 2 ½ pounds russet potatoes
- chopped fresh chives to garnish
Instructions
- Prepare: Preheat the oven to 350°F. Butter a 3-quart or 9 x 13-inch baking dish and set aside.
- Prepare the shallot mixture: In a large skillet, melt the butter over medium heat. Add the shallot and ½ teaspoon of salt. Sauté until the shallot is softened and beginning to brown, 6-8 minutes. Add the garlic and sauté for 1 minute. Remove the skillet from the heat.1 ½ cups sliced shallot, 4 cloves garlic, 1 ½ teaspoons kosher salt, 2 tablespoons unsalted butter
- Make the cream mixture: In a large measuring glass, combine the chicken stock, heavy cream, Dijon mustard, nutmeg, ½ teaspoon of salt, and ½ teaspoon of black pepper. Whisk together and set aside.1 ½ teaspoons kosher salt, 1 cup chicken stock (or vegetable stock for vegetarian option), 1 cup heavy cream, 1 tablespoon Dijon mustard, ½ teaspoon ground nutmeg, 1 teaspoon freshly ground black pepper
- Prepare the cheese: In a small bowl, combine the Gruyere and Parmesan cheese, and set aside.4 ounces Parmesan cheese, 6 ounces Gruyère cheese
- Prepare the potatoes: Using a mandoline or sharp knife, slice the potatoes into ¼-inch-thick slices.2 ½ pounds russet potatoes
- Assemble: Layer half of the potatoes into the prepared baking dish. Make sure they are even, but have no regard for design. Sprinkle with the remaining ½ teaspoon of salt and ½ teaspoon of pepper. Add half of the shallot mixture on top, as well as half of the cheese mixture. Repeat with the remaining potatoes, followed by the remaining shallot mixture. Pour the cream mixture over the top, letting it soak in, and finish by sprinkling the remaining cheese over the top.
- Bake: Cover with foil and bake in the preheated 350°F oven for 30 minutes. Uncover and continue baking for 25-35 minutes until the potatoes are tender and the cheese is golden. Once finished, remove from the oven and cool for 10 minutes before serving. Garnish with chives and serve.chopped fresh chives
Video
Nutrition
Serving: 1serving | Calories: 202kcal