Name: Ina Garten Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Ingredients: 2 lbs Yukon gold potatoes, peeled and sliced 1/8-inch thick; 2 cups heavy cream; 1 cup Gruyere cheese, freshly grated; 1/2 cup Parmesan cheese, freshly grated; 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp unsalted butter, for greasing

This rich, creamy Ina Garten Scalloped Potatoes is made with Yukon gold potatoes, heavy cream, and Gruyere cheese, ready in 1 hour and 15 minutes. The golden cheese crust bubbles beautifully right as it emerges hot from the oven. I always slice my potatoes extra thin for the best texture.

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Why This Classic Works

I used to struggle with watery potato dishes until I learned the secret of layering raw potatoes directly with hot cream. The heavy cream thickens perfectly as it bakes with the starchy Yukon golds. Using a mix of Gruyere and Parmesan adds a deep, nutty flavor that regular cheddar just cannot match.

I found that grating the cheese from a block makes a massive difference in the final texture. Pre-shredded varieties always left my sauce slightly grainy, which was a frustrating lesson to learn the hard way.

Ina Garten Scalloped Potatoes Ingredients

2 lbs Yukon gold potatoes, peeled and sliced 1/8-inch thick
2 cups heavy cream
1 cup Gruyere cheese, freshly grated
1/2 cup Parmesan cheese, freshly grated
2 cloves garlic, minced
1 tsp fresh thyme leaves
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp unsalted butter, for greasing

How To Make Ina Garten Scalloped Potatoes

Prep the Oven: Preheat your oven to 400 degrees Fahrenheit and heavily butter a 9×13 inch baking dish.
Simmer the Cream: In a medium saucepan, gently heat the heavy cream, garlic, thyme, salt, and pepper until just simmering.
Layer the Potatoes: Place half the sliced potatoes in the prepared dish, slightly overlapping them in an even layer.
Add the Cheese: Pour half of the hot cream mixture over the potatoes and sprinkle with half of both cheeses.
Repeat the Process: Add the remaining potatoes, pour the rest of the cream, and top with the remaining Gruyere and Parmesan.
Bake to Perfection: Bake uncovered for 1 hour until the potatoes are tender and the top is golden brown and bubbling.

Recipe Tips

Slice evenly: Use a mandoline slicer to ensure all potatoes cook at the exact same rate.
Grate your own cheese: Pre-shredded cheese contains anti-caking agents that ruin the smooth cream sauce.
Let it rest: Allow the dish to sit for 15 minutes after baking so the sauce can thicken properly before serving.

What To Serve With Scalloped Potatoes

These creamy potatoes pair beautifully with a roasted beef tenderloin or a simple roast chicken. A crisp green salad dressed in a sharp vinaigrette helps balance the richness of the heavy cream sauce.

How To Store

Keep leftover potatoes in an airtight container in the fridge for up to 4 days. I do not recommend freezing this dish, as the heavy cream sauce will split and become grainy when thawed.

FAQs

Can I use milk instead of heavy cream?

No, substituting milk will result in a watery sauce that curdles in the oven. The high fat content of heavy cream is essential.

Do I need to boil the potatoes first?

You do not need to boil Yukon gold potatoes prior to baking. Slicing them thinly ensures they cook perfectly in the oven.

Why did my cream curdle?

Cream can curdle if the oven heat is too high or if you substituted a lower-fat dairy option. Stick to heavy cream and a 400-degree Fahrenheit oven.

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Nutrition

Calories: 450 kcal
Total Fat: 32g
Saturated Fat: 20g
Cholesterol: 110mg
Sodium: 480mg
Total Carbohydrate: 30g
Protein: 12g