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Scalloped Potatoes

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Try our lighter version of Scalloped Potatoes with a rich, nutty flavor from Gruyère cheese — but made with milk instead of heavy cream! Perfect for holiday dinners or any occasion!

A close-up of scalloped potatoes gratin nestled in a white dish. The delicacy features thinly sliced potatoes layered, adorned with herbs and a perfectly golden crust. It rests gracefully on a yellow and white checkered cloth.

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What I Love About These Scalloped Potatoes

For many of us, having a holiday ham without scalloped potatoes is almost unthinkable. There are just some pairings that are made in heaven.

While scalloped potatoes have never been considered light fare, this recipe is “lightened up” with milk instead of heavy cream. I’ve also paired down the prep time so you can spend more time with family and friends!

A flavor boost of Gruyère cheese instead of cheddar or Swiss brings a rich, slightly nutty flavor to the scalloped potatoes. I hope this will become a perennial favorite at your table. For a more traditional side, see a variation in the “notes” section of the recipe card below.

Ingredients

Ingredient measurements are below, but here is a list of what you will need:

  • Potatoes: My preferred potato is the waxy Yukon Gold for its creamy texture and buttery flavor, but some prefer a starchy russet. Gold potatoes will hold their shape better in the dish, and russet potatoes will help thicken the sauce.
  • Cheese: Use a combination of shredded Gruyère cheese (for the very best flavor) and shredded sharp cheddar.
  • Milk: While heavy cream is traditional, I’m lightening the recipe by substituting a 2% or whole milk.
  • Butter: Both salted and unsalted butter work well.
  • Leeks: Thinly slice the white and pale green parts.
  • Aromatics: Minced garlic, fresh thyme leaves (or substitute dried thyme), salt and freshly ground black pepper
  • All-purpose flour: for thickening the béchamel sauce.

How to Make This Classic Dish

Preheat the oven to 350°F and generously butter a 9-by-13-inch baking dish.

Step 1: Make the Sauce

In a large frying pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, about 5 minutes. Add garlic and continue cooking until tender, about 2 minutes more.

Sprinkle in flour and saute for an additional 1 minute. Whisk in the milk and 1 teaspoon of the thyme leaves. Continue cooking for another 1-2 minutes or until the sauce begins to simmer and thicken. Remove from the heat.

Step 3: Assemble the dish

Peel the potatoes and slice them as thinly as possible; a mandoline helps slice potatoes evenly and quickly. Then, even spread one-third of the potatoes in the baking dish, season with one-third of the salt and pepper mixture, and top with one-third of the Gruyère and cheddar cheese. Repeat until you have three layers. Finish with the remaining potatoes and cheese, and season with salt and pepper.

Pour the milk mixture evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.

Step 4: Bake

Bake for 1 hour, remove foil, and continue baking until the potatoes are tender, coated with a creamy sauce, and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve warm. Garnish with one teaspoon of thyme leaves remaining.

Variation

For a classic version of scalloped potatoes, omit the leeks and substitute with 1/4 cup minced onions—Substitute Gruyère cheese for 2 cups sharp cheddar cheese.

Frequently Asked Questions

Can I make these Scalloped Potatoes ahead?

Yes! Simply assemble the potatoes, allow them to cool, and store them in the refrigerator up to a day ahead, then bake from cool.

How can I adapt this recipe to make classic Scalloped Potatoes?

Omit the leeks and substitute with 1/4 cup minced onions — substitute Gruyère cheese for 2 cups sharp cheddar cheese.

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Close-up of a dish of scalloped potatoes in a white baking dish. These scalloped potatoes are sliced thinly, baked to a golden-brown, and garnished with black pepper and thyme sprigs. The texture is creamy and bubbly.

Scalloped Potatoes Recipe

Try our lighter version of scalloped potatoes with a rich, nutty flavor. Perfect for holiday dinners or any occasion.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings

Equipment

Ingredients 

  • 2 tablespoons unsalted butter
  • 1 cup chopped leeks white and pale green parts, thinly sliced
  • 2 garlic cloves minced or pressed
  • 3 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 4 lbs. Yukon Gold potatoes or baking potatoes, thinly sliced and peeled if desired
  • 1 ½ cups shredded Gruyère cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 teaspoons thyme leaves
  • 3 cups milk I prefer whole or 2%

Instructions

  • Preheat the oven to 350°F and generously butter a 9-by-13-inch baking dish.
  • In a large skillet, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, about 5 minutes. Add garlic and continue cooking until tender, about 2 minutes more. Sprinkle in flour and saute for an additional 1 minute. Whisk in the milk and 1 teaspoon of the thyme leaves. Continue cooking for another 1-2 minutes or until the sauce begins to simmer and thicken. Remove from the heat.
  • Peel the potatoes if desired and thinly slice them into rounds. Spread one-third of the potatoes in an even layer in the prepared baking dish and season with one-third of the salt and pepper mixture. Top with one-third of the Gruyère and cheddar cheese. Repeat until you have 3 layers. Finish with the remaining potatoes and cheese, season with the remaining salt and pepper.
  • Pour the milk mixture evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.
  • Bake for 1 hour. Remove foil; continue baking until the potatoes are tender, coated with a creamy sauce and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve hot. Garnish with remaining thyme leaves.

Notes

  1. Variation: For a classic version of scalloped potatoes, omit the leeks and substitute 1/4 cup minced onions. Substitute Gruyère cheese for 2 cups sharp cheddar cheese.

Nutrition

Calories: 381kcal | Carbohydrates: 48g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 858mg | Potassium: 1164mg | Fiber: 5g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 47mg | Calcium: 460mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Side
Cuisine: American
Keyword: scalloped potatoes recipe

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