Creamy Scalloped Potatoes: The Ultimate Comfort Food Recipe

There are side dishes, and then there are legends. If you are searching for the undisputed king of comfort food side dishes, look no further than these glorious, decadent Creamy Scalloped Potatoes. This recipe transforms humble potatoes into an awe-inspiring, oven-baked masterpiece. We’re talking about perfectly thin potato slices, swimming in a rich, buttery Béchamel sauce, infused with savory seasoning, and crowned with a golden, bubbly layer of sharp cheese. This isn’t just a dish; it’s an experience one that promises velvety texture, deep flavor, and guaranteed smiles around the dinner table, especially during the holidays.

Many recipes for scalloped potatoes fall flat, resulting in either a dry top, a watery bottom, or potatoes that remain frustratingly crunchy. But this method guarantees success by focusing on two critical components: precision slicing and a perfectly seasoned, stabilized cream sauce. We use a combination of whole milk and heavy cream to create unparalleled richness, fortified by a hint of nutmeg and sharp cheddar that truly sets these potatoes apart. Whether you are hosting a festive gathering or simply craving the ultimate cozy meal, learning how to make the best homemade Creamy Scalloped Potatoes will be a skill you use again and again. Get ready to ditch the box mixes forever and embrace the art of real potato indulgence.

Why You Will Love These Creamy Scalloped Potatoes

If you need convincing that this is the definitive recipe for cheesy, glorious potato gratin, consider the sensory experience this dish offers. It’s more than just starch and cheese; it is a symphony of contrasting textures and balanced flavors. The key difference between great scalloped potatoes and mediocre ones lies in the ratio of creaminess to structure, and this recipe nails it every time.

First, let’s talk texture. When prepared correctly, these Creamy Scalloped Potatoes achieve the holy grail of potato dishes: slices that are fully cooked through, tender enough to cut with the side of a fork, yet still maintain their distinct, beautiful layered shape. The mandoline slicer, which we stress is essential, ensures every slice is uniform at 1/8 inch. This uniformity is vital for even cooking and guarantees that no rogue, undercooked potato slices interrupt your moment of comfort.

Secondly, the flavor profile is complex yet familiar. While many recipes rely only on salt and pepper, we incorporate subtle but powerful aromatics. Garlic powder and onion powder provide a foundational savoriness without the risk of burnt fresh garlic. Crucially, we add a touch of ground nutmeg. While optional, nutmeg elevates the Béchamel from merely creamy to truly sophisticated, providing a warmth and depth often found in classic European gratins. This subtle spice plays perfectly against the sharpness of the white cheddar or Gruyère cheese we incorporate directly into the sauce, creating a thick, cohesive, and deeply flavorful liquid that binds the dish together.

Finally, the sheer versatility of this recipe is unmatched. While it absolutely shines as a holiday centerpiece alongside a glazed ham or roast turkey, these homemade scalloped potatoes are equally perfect for a Sunday dinner or a special weeknight treat. It is a dish that speaks volumes about care and effort, making it a wonderful way to treat family and friends. The covered bake followed by an uncovered blast ensures the sauce remains lush and molten inside, while the top develops that irresistible, golden, caramelized crust the kind that makes everyone fight for the corner piece. This recipe doesn’t just promise deliciousness; it delivers absolute, creamy perfection.

Why You Should Try Making These Homemade Scalloped Potatoes

Choosing to make Creamy Scalloped Potatoes from scratch, using this specific method, is an investment in culinary excellence. If you usually reach for the boxed version, preparing this dish will demonstrate the transformative power of quality ingredients and classical French technique (the Béchamel base). Mastering this comfort food classic elevates your cooking repertoire significantly and guarantees a result that is superior in both taste and presentation.

This recipe teaches fundamental cooking principles, particularly the proper creation of a roux and Béchamel sauce. The roux a mixture of cooked butter and flour is the essential thickener that ensures your cream sauce is rich and stable, preventing it from separating or becoming watery during the long bake time. When you successfully temper the warmed milk into the roux, you create a smooth, velvety foundation for the final dish. This technique is easily transferable to other creamy soups or sauces, such as our creamy white sauce pasta.

Moreover, trying this recipe allows you to control the quality of the cheese and seasonings. Instead of artificial flavoring, we use real, sharp, savory cheeses like Gruyère or white cheddar. Gruyère, in particular, melts beautifully and offers an earthy, nutty flavor that complements the potato’s starchiness perfectly, transforming the entire potato casserole into a sophisticated side. This attention to high-quality dairy and aromatic spices results in a depth of flavor that a pre-packaged product simply cannot replicate.

For those who love hearty, satisfying food, these rich cream sauce potatoes offer a density and comfort that few other dishes can match. They are truly the ultimate expression of potato love. Imagine the satisfying moment when you finally dig into the pan, pulling out a serving that holds its shape, thick with sauce and perfectly tender potatoes. If you appreciate dishes like cheddar garlic herb potato soup or loaded potato soup, the intensity of flavor and creaminess in this scalloped potato dish will completely win you over. It’s a rewarding cooking project that yields breathtaking results, solidifying its place as a staple in your recipe rotation.

Essential Ingredients and Tools for Baking Creamy Scalloped Potatoes

Success with Creamy Scalloped Potatoes begins long before the oven preheats. It starts with selecting the right ingredients and ensuring you have the necessary kitchen tools for precision work. This isn’t a complex recipe, but accuracy in measurement and preparation makes all the difference in achieving that signature creamy texture and savory flavor.

Ingredients Breakdown: Achieving the Perfect Potato Casserole

Here is a detailed look at the ingredients required, focusing on why each element is crucial for this specific recipe:

For the Potatoes:

• 5 pounds Russet or Yukon Gold potatoes: The choice between Russet and Yukon Gold is important. Russets (high starch) break down slightly more, helping thicken the sauce naturally, while Yukon Golds (medium starch) hold their shape beautifully and provide a buttery flavor. Either works, but ensure they are fresh and firm.
• 2 teaspoons kosher salt (divided) & 1 teaspoon black pepper (divided): Seasoning the sauce is essential, but equally important is seasoning the potato layers individually. This ensures the flavor penetrates every bite, not just the creamy topping.

For the Cream Sauce (Béchamel):

• ½ cup (1 stick) unsalted butter & ½ cup all-purpose flour: This 1:1 ratio is the foundation of a classic roux. Using equal parts fat and flour ensures the Béchamel is stable and silky smooth.
• 4 cups whole milk, warmed slightly: Using whole milk provides the necessary fat content for a rich mouthfeel. Crucial Tip: Warming the milk slightly prevents lumps when incorporating it into the roux and speeds up the thickening process.
• 1 cup heavy cream: Heavy cream elevates the luxuriousness of the sauce, providing an unmistakable richness that separates these rich cream sauce potatoes from standard recipes.
• 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper: These are the baseline seasonings for the Béchamel. Always use freshly ground pepper for superior flavor.
• 1 teaspoon garlic powder & ½ teaspoon onion powder: These dried spices blend seamlessly into the sauce, providing savory depth without the moisture or potential bitterness of fresh sautéed garlic or onions.
• ¼ teaspoon ground nutmeg (optional, but highly recommended): This is the secret weapon of classic French cuisine. Nutmeg cuts through the richness of the dairy and enhances the overall savory quality of the sharp cheese. Do not skip this for truly authentic flavor!
• 1 ½ cups shredded sharp white cheddar or Gruyère cheese (divided): Sharp white cheddar offers tanginess and excellent meltability. Gruyère provides a nutty, complex flavor that is traditional in potato gratins. We divide the cheese 1 cup goes into the sauce for stability and flavor, and ½ cup goes on top for the perfect golden crust.

Recommended Tools for Recipe Success

While many home kitchens are equipped with the basics, mastering these Creamy Scalloped Potatoes requires a few specific items to ensure precision and ease of preparation.

1. Mandoline Slicer (Highly Recommended): This is arguably the most critical tool for this recipe. Achieving that uniform 1/8-inch thickness across 5 pounds of potatoes by hand is incredibly time-consuming and difficult. A mandoline ensures every potato slice cooks at the same rate, resulting in perfect tenderness throughout the potato casserole. Investing in a safe, high-quality mandoline is non-negotiable for professional results.
2. 9×13-inch Baking Dish: This standard casserole size is necessary to allow for the three distinct layers of potatoes and cream sauce. Ensure it is deep enough to handle the volume of ingredients. Glass or ceramic dishes are preferred for even heating.
3. Large, Heavy-Bottomed Saucepan or Dutch Oven: Essential for preparing the roux and Béchamel. A heavy bottom prevents the flour and butter from scorching during the cooking of the roux, which is a common mistake that ruins the flavor of the cream sauce.
4. Whisk: Necessary for smooth incorporation of the flour into the butter and, most importantly, for whisking in the milk gradually to prevent lumps in the Béchamel.
5. Measuring Cups and Spoons: Accuracy is vital in sauce making. Precise measurements of butter, flour, and milk are key to achieving the correct sauce consistency.
6. Aluminum Foil: Used for the initial covered baking stage (Step 7), which traps moisture and steam, ensuring the thick potato slices fully tenderize before the crust forms.

Having these tools ready simplifies the process immensely, making the preparation of these easy scalloped potatoes much more enjoyable and guaranteeing a flawless outcome.

Detailed Recipe Steps: Mastering the Art of Scalloped Potatoes (800-900 words)

Following these steps precisely ensures your potatoes are tender, your sauce is thick, and the overall dish is a stunning success.

Step 1: Preparation and Preheating

Preheat your oven to the required temperature of 375°F (190°C). Lightly grease a standard 9×13-inch baking dish. Preparation is paramount here: the potatoes must be peeled and sliced uniformly. Use a mandoline slicer set to 1/8 inch thickness. This uniformity is crucial for even cooking. After slicing, pat the potatoes dry using a kitchen towel or paper towels. Removing excess surface starch prevents the final dish from becoming gummy and helps the sauce adhere better to the potato slices.

Step 2: Prepare the Roux (The Foundation of the Cream Sauce)

In your large, heavy-bottomed saucepan, melt the ½ cup of unsalted butter over medium heat. Once the butter is completely melted and slightly foamy this indicates the water content has evaporated it’s time for the flour. Whisk in the ½ cup of all-purpose flour immediately. Whisk continuously until a smooth, thick paste (the roux) forms. Cook this roux for 2 to 3 minutes, stirring constantly. This step is essential: cooking the flour removes the raw, chalky taste, but be meticulous do not allow the roux to brown. We want a white roux for this light-colored cream sauce.

Step 3: Create the Cream Sauce (The Béchamel)

The transition from roux to Béchamel requires patience. Slowly and gradually pour the warmed whole milk into the roux, whisking aggressively and constantly as you pour. If you dump the milk in too quickly, lumps are guaranteed. Start with a splash, whisk until smooth, then add more. Continue this process until all 4 cups of milk are incorporated and the mixture is entirely smooth and lump-free.

Increase the heat slightly and bring the sauce to a gentle simmer. Continue whisking regularly until the sauce thickens enough to coat the back of a spoon this typically takes 5 to 7 minutes. A perfectly cooked Béchamel is thick enough to hold its shape for a moment when the whisk is lifted. Reduce the heat to the lowest setting.

Step 4: Season and Finish the Sauce

Remove the saucepan from the heat immediately after it has thickened. Stir in the 1 cup of heavy cream. Now, season heavily: add the 1 ½ teaspoons of kosher salt, 1 teaspoon of black pepper, the garlic powder, onion powder, and the critical ¼ teaspoon of ground nutmeg. Stir until everything is fully combined and aromatic.

Next, incorporate the cheese. Add 1 cup of the shredded sharp white cheddar or Gruyère cheese. Stir vigorously until the cheese is completely melted and the sauce is uniform, silky, and luxuriously creamy. Taste the sauce at this stage! Since potatoes absorb a tremendous amount of seasoning, the sauce should taste slightly over-seasoned now to ensure the final dish is flavorful. Adjust salt or pepper if needed.

Step 5: Layer the Potatoes and Sauce

This layering technique is crucial for a beautiful presentation and even cooking. Start arranging the sliced potatoes in your prepared baking dish. Create the first layer by slightly overlapping the slices (like dominoes), ensuring the entire bottom of the dish is covered. Lightly sprinkle this layer with a pinch of the remaining salt and pepper remember, seasoning every layer prevents bland spots.

Pour approximately one-third (about 1.5 cups) of the rich cream sauce evenly over this first layer of potatoes. Use a rubber spatula to ensure the sauce flows between the gaps and coats the top layer of potatoes thoroughly.

Step 6: Complete the Layers

Repeat Step 5 twice more. Place the second layer of sliced potatoes, sprinkle lightly with seasoning, and pour over another one-third of the cream sauce. Finally, arrange the last layer of potatoes meticulously, ensuring they cover the surface. Pour the remaining cream sauce over the top layer. Gently press down on the potatoes with the back of a spoon. This ensures that the top slices are submerged or at least fully moistened by the sauce, preventing them from drying out or burning during the initial bake. This step is key to tender, uniform results.

Step 7: Initial Baking (Covered Tenderization)

Cover the baking dish tightly with aluminum foil. This creates a steamy environment that cooks the dense potato slices without evaporating the precious moisture in the cream sauce. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. Do not peek too often; the trapped heat is doing the heavy lifting by tenderizing the potatoes fully.

Step 8: Final Baking (Uncovered Golden Crust)

After the full 60 minutes, carefully remove the aluminum foil. The potatoes should be nearly tender. Sprinkle the remaining ½ cup of shredded cheese evenly over the top layer. Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes. The Creamy Scalloped Potatoes are finished when a fork slides through the thickest part of the potatoes easily (fork-tender), the sauce is actively bubbling up the sides, and the top crust is a beautiful golden brown and caramelized.

Step 9: Rest and Serve

This is perhaps the most difficult, yet most essential, step. Remove the scalloped potatoes from the oven and let them rest on a wire rack for at least 15 to 20 minutes before serving. Resting allows the super-hot sauce to cool slightly, thicken further, and reabsorb back into the potato layers. If you cut into the dish immediately, the sauce will run everywhere. Resting ensures the dish holds its structural integrity beautifully when sliced, delivering that perfect, cohesive square of creamy, cheesy potato delight.

Troubleshooting and Variations for Creamy Scalloped Potatoes

Even seasoned cooks can encounter challenges with potato gratins. Addressing common issues and offering delicious alternatives ensures this recipe remains a reliable favorite. These tips will help you perfect your easy scalloped potatoes technique and tailor the recipe to any dietary need or taste preference.

Avoiding Common Mistakes: Expert Tips

1. Preventing Runny Sauce

A watery or runny sauce is the most frequent complaint. This usually stems from two issues: improper roux/Béchamel preparation or insufficient resting time.

• Roux Thickness: Ensure you cook the Béchamel until it clearly coats the back of a spoon before adding the cheese. If the base sauce is too thin, it won’t hold up during the potato’s slow cooking process.
• Potato Starch: While we pat the potatoes dry (Step 1), some starch will still be released. Ensure you press the potatoes down gently (Step 6) so the sauce fully surrounds them, encouraging the sauce to thicken naturally during the bake.
• The Rest is Key: Never skip the 15-20 minute rest period (Step 9). This is non-negotiable for a structurally sound dish. The heat continues to cook the sauce, allowing the starches and fats to fully set.

2. Dealing with Undercooked Potatoes

Crunchy potatoes are often a result of uneven slicing or removing the foil too early.

• Uniform Slicing: Reiterate the importance of the 1/8-inch thickness provided by the mandoline. Thicker slices (¼ inch or more) require significantly longer baking times.
• Covered Baking: The first 60 minutes must be covered tightly (Step 7). This traps the steam, ensuring gentle, thorough cooking. If your potatoes are still crunchy after the full baking time, cover the dish again and return it to the oven for an extra 10–15 minutes.

Delicious Variations on the Classic

Cheese Alternatives and Boosts

While sharp cheddar and Gruyère are phenomenal, you can customize the cheese blend for your preferred flavor profile:

• Smoked Gouda: Adds a deep, smoky undertone that pairs beautifully with ham or beef.
• Fontina or Mozzarella: If you prefer stretchier, milder cheese, Fontina or a low-moisture mozzarella can be substituted for part of the cheddar, though you might lose some of the sharpness.
• Parmesan Boost: For a richer, saltier crust, sprinkle 2 tablespoons of freshly grated Parmesan over the top cheese layer before the final bake.

Adding Protein and Savory Depth

Transforming these Creamy Scalloped Potatoes from a side dish into a main course is easy by adding protein layers:

• Ham or Bacon: Layer 1 cup of chopped, cooked ham or crispy bacon crumbles between the potato layers (Step 5/6). This variation is particularly popular when serving these potatoes as a brunch item or using up holiday leftovers.
• Caramelized Onions: Sautéed, sweet caramelized onions can be layered in with the potatoes to provide a complex sweetness that contrasts the salty cream sauce.
• Herb Infusion: Add 1 tablespoon of finely chopped fresh thyme or rosemary into the Béchamel sauce in Step 4 for an intensely aromatic, herby flavor.

Dietary Modifications

This recipe can be adapted for common dietary needs without sacrificing flavor.

• Gluten-Free Scalloped Potatoes: Replace the all-purpose flour in the roux (Step 2) with an equal amount of certified gluten-free all-purpose flour blend (one containing xanthan gum works best) or use cornstarch. If using cornstarch, mix 2 tablespoons of cornstarch with 4 tablespoons of cold milk, then whisk this slurry into the simmering Béchamel in Step 3 until thickened.
• Lower Fat Version: While challenging to maintain the signature richness, you can use 2% milk and light cream cheese (instead of heavy cream) to thicken the sauce slightly. However, be aware that this substitution often makes the sauce thinner and more prone to separation. For the best result, stick to whole milk and cream.

For more great recipes and ideas on how to pair these perfect potatoes with other comfort food classics, be sure to check out my Pinterest page.

Nutritional Snapshot and Benefits of Your Favorite Dish

While Creamy Scalloped Potatoes are undeniably rich and comforting, understanding the nutritional components reveals more than just indulgence. This potato casserole is a powerhouse of energy and contains several beneficial micronutrients, making it a satisfying addition to any meal, particularly those requiring sustained energy, like holiday feasts.

Disclaimer: Nutritional values are estimates based on standard serving sizes (1/12th of the 9×13 dish) and standard ingredients. Exact values will vary based on specific potato size and cheese fat content.

Estimated Nutritional Values (Per Serving)

Benefits of Key Ingredients

Potatoes (Russet or Yukon Gold)

Often unfairly labeled as simple carbs, potatoes are a nutrient-dense vegetable, especially when the skin (which we peel for this recipe) is included. Even peeled, they offer substantial benefits:

• Potassium: Potatoes are a fantastic source of potassium, which is vital for heart health, blood pressure regulation, and muscle function.
• Vitamin C: Though some Vitamin C is lost during cooking, potatoes contribute a notable amount of this essential vitamin, important for immune function and collagen production.
• B Vitamins: They provide B6, which plays a role in energy metabolism, making these homemade scalloped potatoes an excellent source of sustained energy.

Dairy (Milk, Cream, and Cheese)

The core of the rich cream sauce offers essential nutrients derived from high-quality dairy.

• Calcium: The significant amount of cheese provides a large dose of calcium, necessary for bone health and density.
• Protein: Both the milk and, especially, the cheese contribute high-quality protein, which aids in satiety and muscle repair.
• Vitamin D and A: Whole milk and cream are naturally fortified or contain Vitamin A (good for vision) and Vitamin D (crucial for calcium absorption).

While high in saturated fat due to the butter and heavy cream, consuming these creamy scalloped potatoes in moderation allows you to enjoy the unparalleled taste and nutrient benefits of real, whole ingredients. When pairing this dish, consider lighter, fresh green vegetables or lean protein to create a balanced meal.

FAQs about Creamy Scalloped Potatoes

We’ve gathered the most common questions about baking the perfect Creamy Scalloped Potatoes and provided concise, helpful answers.

Conclusion: The Perfection of Creamy Scalloped Potatoes

This recipe for Creamy Scalloped Potatoes is truly the gold standard, elevating a simple potato side dish into a holiday-worthy event. By focusing on precision slicing, mastering the foundational Béchamel sauce, and utilizing the perfect blend of sharp cheese and aromatic spices like nutmeg, you guarantee a result that is tender, cohesive, and deeply flavorful. Say goodbye to dry edges and watery centers; the secret combination of covered baking followed by an uncovered cheese crust ensures every bite delivers velvety, rich comfort.

We’ve walked through every critical step, from creating a flawless roux to the essential step of letting the dish rest. Remember, the uniform 1/8-inch thickness of the potatoes and the crucial 15-20 minute post-bake rest are the two non-negotiable elements that ensure success. Whether you opt for the nutty sophistication of Gruyère or the tangy classicism of sharp white cheddar, these homemade scalloped potatoes will quickly become the most requested side dish in your home.

If you enjoyed mastering this creamy classic, we encourage you to explore other rich and satisfying comfort meals on the blog, such as our loaded potato soup. Now that you have the knowledge and confidence to execute this recipe flawlessly, it’s time to preheat that oven and prepare for true potato perfection. We would love to hear about your experience! If you make these Creamy Scalloped Potatoes, please share your photos and comments below. Happy cooking!

CREAMY SCALLOPED POTATOES

Rich, tender, and deeply satisfying, these scalloped potatoes are baked in a luxurious cream sauce infused with sharp cheese, garlic, and nutmeg, perfect for holiday meals or comforting dinners.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 10 servings (side dish)

Course: Main Course, Side Dish

Cuisine: American, French

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes

• 5 pounds Russet or Yukon Gold potatoes Peeled and uniformly sliced 1/8-inch thick
• 2 teaspoons kosher salt Divided
• 1 teaspoon black pepper Divided

For the Cream Sauce (Béchamel)

• ½ cup unsalted butter 1 stick
• ½ cup all-purpose flour
• 4 cups whole milk Warmed slightly
• 1 cup heavy cream
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground nutmeg Optional, but recommended
• 1 ½ cups shredded sharp white cheddar or Gruyère cheese Divided

Equipment

• 9x13 inch baking dish
• Large Saucepan or Dutch Oven
• Mandoline Slicer (Recommended)
• Whisk

Method

 

The Cream Sauce and Assembly

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Ensure all potatoes are sliced to the same thickness (approximately 1/8 inch) and patted dry to remove excess starch.
2. In a large, heavy-bottomed saucepan or Dutch oven, melt the ½ cup of butter over medium heat. Once the butter is fully melted and foamy, whisk in the ½ cup of all-purpose flour until a smooth paste, or roux, forms. Cook the roux for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste. Do not let the roux brown.
3. Slowly and gradually pour the warm milk into the roux, whisking constantly until the mixture is smooth and lump-free. Continue to whisk until the sauce thickens enough to coat the back of a spoon (about 5 to 7 minutes). Reduce the heat to low.
4. Remove the pan from the heat. Stir in the heavy cream, the 1 ½ teaspoons of kosher salt, the 1 teaspoon of black pepper, the garlic powder, onion powder, and ground nutmeg. Stir until fully combined. Next, add 1 cup of the shredded cheese to the sauce and stir until the cheese is completely melted and the sauce is uniform and creamy. Taste the sauce and adjust seasonings if necessary.
5. Arrange the sliced potatoes in the prepared 9x13-inch baking dish. Create the first layer by overlapping the slices slightly, covering the bottom of the dish entirely. Lightly sprinkle the layer with a pinch of the remaining salt and pepper. Pour approximately one-third of the cream sauce evenly over this first layer of potatoes, making sure the sauce flows between the gaps.
6. Repeat the layering process two more times: place the second layer of sliced potatoes, sprinkle with seasoning, and pour over another one-third of the cream sauce. Finally, place the last layer of potatoes and pour the remaining cream sauce over the top. Gently press down on the potatoes with the back of a spoon to ensure all slices are submerged in the sauce.

Baking and Serving

1. Cover the baking dish tightly with aluminum foil. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. Baking covered ensures the potatoes cook fully and tenderize without the top crust drying out or burning.
2. After 60 minutes, carefully remove the foil. Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the potatoes. Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes, or until the potatoes are fork-tender, the sauce is bubbly, and the top crust is golden brown and caramelized.
3. Remove the scalloped potatoes from the oven and let them rest on a wire rack for at least 15 to 20 minutes before serving. Resting allows the sauce to fully set and absorb back into the layers, which prevents the dish from running apart when sliced.

Notes

For best results, use a mandoline to ensure the potato slices are perfectly uniform; this guarantees even cooking. If you want a slightly crispier top layer, broil the dish for the last 1-2 minutes, watching carefully to prevent burning.