Why did my scalloped potatoes come out watery?

Watery results almost always come from slices that went in wet or a sauce that never thickened on the stove. Pat the slices dry after draining them, simmer the sauce until it thickly coats a spoon, and always give the baked dish its full fifteen minute rest so the sauce can settle.

What is the difference between scalloped potatoes and au gratin potatoes?

Traditionally, the scalloped version is baked in a cream sauce without cheese, while au gratin adds cheese and often a crisp crumb top. This recipe leans into the cheesy style most families expect, with cheddar and Gruyere melted into the sauce and Parmesan on top.

Can I assemble scalloped potatoes the night before Thanksgiving?

Yes, and it is the easiest way to protect your oven schedule. Assemble the dish completely, cover it tightly, and refrigerate it for up to twenty four hours. Add ten to fifteen minutes to the covered bake the next day, since the dish starts cold.

How do I know scalloped potatoes are done without a thermometer?

Slide a thin knife into the very center of the dish. If it goes in and comes out with no resistance, the slices are tender and the dish is done. The edges should also bubble slowly and the top should show deep golden spots.

Can I freeze scalloped potatoes?

You can, though the sauce is at its best fresh. Freeze the baked and cooled dish, wrapped tightly, for up to two months, then thaw it overnight in the refrigerator. Reheat it covered at 325°F until hot in the center, and uncover it for the last ten minutes.

Cheesy Scalloped Potatoes With Creamy Layers And A Golden Top

Ingredients

Scale

1 tablespoon unsalted butter, for the dish
3 pounds (1.4 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 8 medium potatoes)
2 tablespoons unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1/4 cup (30 g) all-purpose flour
2 cups (480 ml) whole milk, at room temperature
1 cup (240 ml) heavy cream
1 teaspoon Dijon mustard
1 teaspoon fine salt, plus more for seasoning the layers
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves, plus extra to serve
2 cups (230 g) shredded sharp cheddar cheese, divided
1/2 cup (55 g) shredded Gruyere cheese
2 tablespoons grated Parmesan, for the top

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Instructions

Heat the oven to 375°F (190°C). Butter a 9 by 13 inch baking dish. Peel the potatoes and slice them 1/8 inch thick, ideally on a mandoline. Keep the slices in a bowl of cold water while you work so they do not brown.
Melt the 2 tablespoons butter in a large saucepan over medium heat. Cook the onion with a pinch of the salt for 5 to 6 minutes, until soft and sweet. Add the garlic and cook 30 seconds more.
Sprinkle the flour over the onion and stir for 1 minute to cook off the raw taste. Slowly pour in the milk, whisking constantly, then pour in the cream. Simmer gently for 3 to 4 minutes, whisking now and then, until the sauce thickly coats the back of a spoon.
Take the pan off the heat. Stir in the Dijon mustard, the salt, the pepper, the nutmeg, and the thyme. Add 1 1/2 cups of the cheddar and all of the Gruyere, a handful at a time, stirring until melted and completely smooth.
Drain the potato slices and pat them dry. Arrange one third of the slices in the dish, overlapping them slightly. Spoon over one third of the sauce. Repeat twice more, finishing with sauce.
Sprinkle the remaining 1/2 cup cheddar and the Parmesan over the top. Cover the dish tightly with foil.
Bake covered for 45 minutes. Remove the foil and bake 25 to 30 minutes more, until the top is deep golden in spots, the edges bubble slowly, and a knife slides into the center with no resistance.
Rest at least 15 minutes before serving. The sauce thickens as it stands. Scatter a few thyme leaves over the top and serve warm.

Author: Chef Jordan
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes