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Ina Garten Make Ahead Scalloped Potatoes

Ina Garten Make Ahead Scalloped Potatoes recipe
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Creamy, decadent scalloped potatoes with layers of tender Yukon Gold potatoes in a rich Gruyère cheese sauce, topped with a golden-brown crust. Infused with nutmeg and black pepper, this make-ahead side dish is perfect for entertaining and holidays.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups grated Gruyère cheese, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter, cut into small pieces, for topping

Instructions

  1. Preheat the oven to 375°F / 190°C. Use 1 tablespoon of the unsalted butter to generously grease a 9×13-inch baking dish, ensuring all sides are coated to prevent sticking. This creates a non-stick surface and adds flavor to the edges during baking.
  2. Peel the Yukon Gold potatoes and slice them uniformly 1/8-inch thick using a mandoline or sharp knife for even cooking. Place the slices in a large bowl of cold water to prevent oxidation and remove excess starch, which can make the dish gummy. Drain and pat dry thoroughly with paper towels before assembling.
  3. Finely dice the yellow onion and mince the garlic cloves. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of unsalted butter until it foams and begins to bubble slightly, about 2-3 minutes. Avoid browning the butter, as it can impart a bitter taste to the sauce.
  4. Add the all-purpose flour to the melted butter and whisk constantly for 1-2 minutes until a smooth paste forms and it turns lightly golden. This cooks out the raw flour taste and creates a roux, which will thicken the sauce properly without lumps.
  5. Gradually pour in the whole milk and heavy cream while whisking vigorously to incorporate the roux smoothly. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring frequently to prevent scorching on the bottom of the pan.
  6. Once simmering, reduce the heat to low and cook the sauce for 3-5 minutes, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in 1 cup of the grated Gruyère cheese until melted, then season with kosher salt, black pepper, and ground nutmeg for a warm, aromatic flavor.
  7. Arrange a single layer of the dried potato slices in the prepared baking dish, overlapping them slightly like shingles. Sprinkle half of the diced onion and minced garlic evenly over the potatoes, then pour one-third of the cheese sauce over the top, spreading it with a spatula to cover completely.
  8. Repeat the layering process with another layer of potatoes, the remaining onion and garlic, and another one-third of the sauce. Finish with a final layer of potatoes and pour the remaining sauce over the top, ensuring all potatoes are submerged to promote even cooking and creaminess.
  9. Sprinkle the remaining 1/2 cup of grated Gruyère cheese evenly over the top layer, then dot with the 1 tablespoon of small butter pieces. This adds richness and helps create a beautifully browned, crispy crust during baking.
  10. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 40 minutes, which allows the potatoes to steam and become tender without drying out. The foil traps moisture, preventing the top from over-browning too early.
  11. After 40 minutes, carefully remove the foil and continue baking uncovered for another 20-25 minutes, until the top is golden brown and bubbly, and a knife inserted into the center meets no resistance from the potatoes. If the top browns too quickly, loosely tent with foil.
  12. Remove the dish from the oven and let it rest on a wire rack for 15-20 minutes before serving. This allows the sauce to thicken further and the layers to set, making it easier to slice cleanly without falling apart.
  13. For make-ahead preparation, cool the baked scalloped potatoes completely to room temperature, then cover tightly with plastic wrap or foil and refrigerate for up to 3 days. Alternatively, freeze for up to 1 month by wrapping well in freezer-safe materials.
  14. To reheat, if refrigerated, cover with foil and bake in a preheated 350°F / 177°C oven for 25-30 minutes until heated through. If frozen, thaw overnight in the refrigerator first, then bake covered at 350°F / 177°C for 30-40 minutes, removing the foil for the last 10 minutes to crisp the top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a microwave on medium power for 1-2 minutes, or bake as instructed. For best texture, avoid overcooking during reheating to prevent separation of the sauce. Freeze for up to 1 month; thaw overnight before reheating.

Nutrition

Keywords: Ina Garten scalloped potatoes, make ahead scalloped potatoes, creamy potato gratin, cheesy potato bake, holiday side dish, potato casserole, baked potatoes, Gruyère cheese potatoes, French-inspired potatoes, comfort food, easy potato recipe, freezer-friendly potatoes

Find it online: https://inagartendishes.com/ina-garten-make-ahead-scalloped-potatoes/