Scalloped Potatoes


  • 6 tablespoons unsalted butter, plus softened butter for the baking dish
  • kosher salt
  • 6 medium-large russet potatoes (about 3 pounds), scrubbed, peeled in stripes, and cut crosswise into 1/4-inch-thick slices
  • 6 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 8 ounces Gruyere cheese, grated (about 2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced chives, for garnish


  1. Preheat oven to 350 degrees. Butter a 9x13-inch baking dish.
  2. Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 8 minutes. Drain thoroughly and set aside.
  3. In a medium saucepan, melt the 6 tablespoons of butter over medium heat. Add the garlic and sauté over medium-low heat until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook, stirring constantly, for 2 to 3 minutes, until lightly browned and fragrant.
  4. Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth. Add the Gruyere, 1/4 teaspoon salt, and the pepper and cook, whisking gently, until the cheese is melted.
  5. Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake until warmed all the way through and lightly browned on top, 25 to 30 minutes. Top with chives and serve.
  6. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300 degree oven.

Makes 6 to 8 servings.

Recipe from the kitchen of Joanna Gaines.


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