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Creamy Scalloped Potatoes Au Gratin Recipe Easy Crispy Cheese Crust

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A comforting and easy-to-make scalloped potatoes au gratin with tender potato slices in a luscious cheesy sauce topped with a crispy golden cheese crust.

Ingredients

Scale
  • 2 pounds (900 grams) russet potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (can substitute gluten-free flour)
  • 2 cups (480 ml) milk, whole or 2%
  • 1 cup (240 ml) heavy cream
  • 2 cloves garlic, minced
  • 2 cups (8 ounces / 225 grams) sharp cheddar cheese, shredded
  • ½ cup (50 grams) Parmesan cheese, grated
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Butter your baking dish generously to prevent sticking and add flavor.
  2. Peel and slice the russet potatoes about 1/8-inch (3 mm) thick. Use a mandoline slicer or a sharp knife for uniform slices.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes, stirring constantly, until it forms a smooth paste and smells slightly nutty (roux).
  4. Slowly whisk in the milk and heavy cream, avoiding lumps. Continue whisking until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes.
  5. Stir in the minced garlic, grated Parmesan, salt, pepper, and thyme if using. Remove from heat and fold in 1 ½ cups (6 ounces / 170 grams) of shredded cheddar cheese until melted and smooth.
  6. Layer half of the potato slices in the baking dish, overlapping slightly. Pour half the cheese sauce over the potatoes, spreading evenly.
  7. Repeat with the remaining potatoes and sauce.
  8. Sprinkle the remaining ½ cup (2 ounces / 55 grams) of shredded cheddar cheese evenly over the top to create the crispy crust.
  9. Bake uncovered for 45 to 55 minutes until edges bubble and the top is golden and crispy. Check tenderness with a knife.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

If the cheese crust browns too fast, tent loosely with foil after 30 minutes. If the sauce is too thick before baking, whisk in a splash more milk to loosen it. Rest the dish 10 minutes before serving for easier slicing. Use gluten-free flour to make it gluten-free. For a vegan version, substitute dairy ingredients with plant-based alternatives.

Nutrition

Keywords: scalloped potatoes, au gratin, cheesy potatoes, comfort food, crispy cheese crust, easy side dish

Find it online: https://evabake.com/creamy-scalloped-potatoes-au-gratin-recipe-easy-crispy-cheese-crust/