Sandra This decadent Joanna Gaines Scalloped Potatoes Recipe layers thinly sliced russets with a luxurious, garlic-infused cream sauce. Baked under a bubbling blanket of nutty Gruyère and sharp Cheddar cheese, it is the ultimate creamy side dish that steals the spotlight at any holiday gathering.
Joanna Gaines Scalloped Potatoes Ingredients
The Potato Base:
- 3 lbs Russet Potatoes: Peeled and sliced 1/8-inch thick. Russets are essential because their high starch content thickens the sauce naturally.
- 1/4 cup Butter: For greasing and dotting.
The Infused Cream Sauce:
- 2 cups Heavy Cream & 1 cup Whole Milk: A rich liquid base that reduces into a velvety sauce.
- 2 cloves Garlic: Minced or smashed to infuse the dairy.
- 1 tbsp Fresh Thyme: Leaves removed from stems.
- Seasoning: 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
The Cheesy Crust:
- 1 1/2 cups Gruyère Cheese: Shredded. This Swiss cheese melts beautifully and adds a sophisticated, nutty flavor.
- 1/2 cup Sharp Cheddar Cheese: For a classic bite and golden color.
How To Make Joanna Gaines Scalloped Potatoes
- Prep the Oven: Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish to prevent sticking and add flavor to the edges.
- Slice the Potatoes: Peel the potatoes. Using a mandoline slicer (highly recommended for uniformity) or a very sharp knife, slice the potatoes into 1/8-inch rounds. Crucial Step: Do not rinse the potatoes after slicing. You need that surface starch to bind the cream sauce.
- Infuse the Cream: In a saucepan over medium-low heat, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Heat gently until the mixture is steaming and hot, but do not let it come to a rolling boil, or the dairy may separate. Remove from heat.
- Layering: Arrange half of the potato slices in an overlapping shingle pattern in the prepared baking dish. Sprinkle with half of the Gruyère and Cheddar blend. Pour half of the warm cream mixture over the cheese.
- Repeat: Layer the remaining potatoes on top. Pour the remaining cream mixture over the potatoes. Top with the rest of the cheese.
- Bake Covered: Cover the dish tightly with aluminum foil (spray the underside of the foil with oil so the cheese doesn’t stick). Bake for 40 minutes. The steam will cook the potatoes through.
- Bake Uncovered: Remove the foil. Bake for another 20–30 minutes until the cheese is deep golden brown, bubbling, and the potatoes are completely tender when pierced with a knife.
- Rest: Remove from the oven and let the dish rest for at least 15 minutes before serving. This allows the boiling sauce to thicken and set; if you cut it immediately, it will be runny.
Recipe Tips
- The Mandoline: Uniformity is the secret to perfect scalloped potatoes. If slices vary in thickness, some will be mushy while others remain raw. A mandoline ensures every slice cooks at the same rate.
- Starch Management: Unlike fries where you wash starch away, here you want to keep it. The starch released by the russets combines with the heavy cream to create a natural thickener without needing a flour roux.
- Garlic Infusion: Heating the garlic in the cream is superior to adding raw garlic between layers, as it ensures the savory flavor permeates every drop of sauce without leaving harsh, raw bits.
- Curdling: Keep the oven temperature moderate (350°F). High heat can cause the heavy cream to break and become oily.
What To Serve With Scalloped Potatoes
- Holiday Ham: The saltiness of ham pairs perfectly with the creamy, mild potatoes.
- Roast Beef: Use the potatoes to soak up beef jus.
- Asparagus: A crisp, green vegetable cuts through the heavy dairy.
- Leg of Lamb: A classic Easter dinner pairing.
How To Store Scalloped Potatoes
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce will solidify into a dense block.
- Reheat: Cover with foil and reheat in a 350°F oven for 20 minutes. Microwave reheating works but can separate the oil from the cheese.
- Freeze: While possible, freezing isn’t ideal as potatoes can become grainy and the sauce may split. If freezing, bake from frozen to reheat.
Joanna Gaines Scalloped Potatoes Nutrition Facts
- Calories: 480 kcal
- Fat: 32g
- Carbohydrates: 35g
- Protein: 14g
- Calcium: 350mg
Nutrition information is estimated per serving.
FAQs
Why are my potatoes still hard?
This usually happens if the slices were too thick or the acid in the cheese prevented softening. Ensure slices are thin (1/8 inch) and bake covered long enough to steam them.
Can I use Yukon Gold potatoes?
Yes, Yukon Golds hold their shape better and have a buttery flavor, but the sauce might be slightly thinner as they have less starch than Russets.
Is this the same as Au Gratin?
Technically, “Scalloped” means cooked in cream, while “Au Gratin” means topped with cheese/crumbs. However, modern recipes like this one often combine both elements for the best flavor.
Try More Recipes:
- Bobby Flay Twice Baked Sweet Potatoes Recipe
- Bobby Flay Scalloped Potatoes Recipe
- Bobby Flay Crispy Parmesan Potatoes Recipe
Joanna Gaines Scalloped Potatoes Recipe
Description
A rich, creamy potato bake layered with garlic-infused cream, thyme, and two types of cheese.
Ingredients
Instructions
- Preheat oven to 350°F; butter 9×13 dish.
- Slice potatoes thin (do not rinse).
- Heat cream, milk, garlic, thyme, and spices (don’t boil).
- Layer: Potatoes -> Cheese -> Cream -> Repeat.
- Bake covered 40 mins.
- Uncover; bake 20-30 mins until golden.
- Rest 15 minutes to set sauce.
Notes
- Russets provide the best thickening starch.
- Resting is mandatory to prevent runny sauce.
- Mandoline ensures even cooking.
- Gruyère adds the signature nutty flavor.
Joanna Gaines Scalloped Potatoes Recipe
