Next, in a saucepan, melt the butter over medium heat. Stir in the flour to create a roux, and keep whisking for about a minute until it slightly thickens and bubbles. Then, come in with the heavy cream and whole milk. I always make sure to whisk vigorously to avoid lumps. The mixture should become smooth and creamy, and that’s when I add in the garlic powder, another pinch of salt, and lots of freshly cracked black pepper. Once it starts to simmer, I take it off the heat and fold in one and a half cups of the Gruyère cheese until it’s beautifully melty.
Now, pour the creamy mixture all over the layered potatoes, making sure everything is well coated. I then sprinkle the remaining Gruyère on top for that glorious cheesy crust we all love! Cover the baking dish tightly with aluminum foil, and pop it in the oven. After about 45 minutes, I like to carefully remove the foil to let it brown nicely. The aroma that fills my kitchen at this point is simply heavenly!
Bake for an additional 30 minutes until the cheese is golden brown, and the potatoes are tender. To check for doneness, you can poke a fork in the potatoes—they should pierce easily. When it’s done, I let it cool for a bit before serving because, let’s be honest, that bubbly cheesy goodness is super hot!
Pro Tips for Best Results
I found that one of the keys to getting those perfect scalloped potatoes is slicing the potatoes uniformly. I’ve tested this three ways, with various thicknesses, and found that around a quarter-inch thickness yields the most delightful texture—creamy yet tender.
Another tip I’ve learned is letting the dish sit for about 10-15 minutes after baking. I know it’s hard to resist diving right in, but letting it set helps the layers meld together beautifully, so you can serve it in perfect slices.
Lastly, don’t skimp on the cheese! Gruyère adds a nutty depth of flavor, but mixing in a bit of sharp cheddar can also elevate the dish. I’ve tried both ways and honestly, you can’t go wrong with extra cheese!
Common Mistakes to Avoid
Oh boy, I’ve made my share of mistakes in the kitchen! One time, I didn’t season the layers of potatoes properly and the dish ended up being a bit bland. Always, and I mean *always*, add salt and pepper as you layer the potatoes. It makes a world of difference! (See the next page below to continue…)