This easy scalloped potatoes recipe is the perfect side dish to accompany your next hearty meal or holiday feast! Thinly sliced potatoes roasted with a flavorful creamy white sauce.
- 3 1/2 pounds Yukon Gold potatoes, sliced thinly
- 2 tablespoons Colavita Roasted Garlic Extra Virgin Olive Oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken stock
- 8 ounces freshly grated gruyère cheese, divided
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- Freshly chopped chives, for garnish, optional
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish with butter/spray and set aside.
- Place sliced potatoes into a large bowl and drizzle with roasted garlic olive oil. Use your hands to thoroughly rub oil into all potatoes. Let sit to infuse together while you prepare the cream sauce.
- In a medium-sized sauté pan, melt butter over medium heat. Once butter has melted completely, whisk in flour and stir until all flour has dissolved. Then pour in milk and chicken stock and continue stirring. Let mixture come up to a slight simmer, about 2 minutes.
- Sprinkle in half of the gruyère cheese and all of the parmigiano-reggiano cheese, continue stirring until all cheese has melted nicely into the cream. Season the cream sauce with salt, pepper, and paprika; mixing until well combined. Then remove the cream sauce from the heat.
- Layer the potatoes, upright and in a vertical row, into the prepared baking dish. Repeat until all potatoes are nestled inside of the baking dish. Pour cream sauce all over tops of potatoes. Then use your fingers or a spoon to spread sauce between potato crevices, if necessary.
- Sprinkle remaining 1 cup of gruyère cheese all over the top of scalloped potatoes.
- Cover the baking dish with aluminum foil and bake dish for 30 minutes. Then remove the foil and bake dish again for another 30-35 minutes or until top is golden brown and edges are crispy.
- Let scalloped potatoes cool down for at least 10 minutes.
- Garnish with chives, if desired. Serve warm and enjoy!
- You can replace chicken stock with vegetable broth/stock, if desired.
- Scalloped potatoes will keep in the refrigerator for up to three days stored in an airtight container.
Keywords: sides, potatoes, scalloped potatoes