Joanna Gaines Scalloped Potatoes
Ingredients
- Potatoes:
- 3 lbs russet or Yukon Gold potatoes
- 2 tbsp butter for greasing
- Cream Sauce:
- 4 tbsp butter
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2½ cups whole milk warmed
- 1 cup heavy cream
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp nutmeg
- ¼ tsp paprika
- Topping:
- 1½ cups sharp cheddar shredded
- ½ cup Parmesan grated
- 2 tbsp fresh parsley chopped
- Fresh thyme leaves optional
Instructions
- Preheat oven to 375°F, grease 9x13-inch baking dish with butter
- Peel potatoes, slice into ⅛-inch rounds with mandoline or knife
- Place in cold water to prevent browning
- Melt 4 tbsp butter in saucepan over medium heat
- Add garlic, cook 1 minute until fragrant
- Whisk in flour, cook 2-3 minutes until golden and bubbling
- Gradually whisk in warm milk, ½ cup at a time
- Whisk in cream, bring to gentle simmer
- Cook 3-5 minutes until thickened
- Stir in salt, pepper, thyme, nutmeg, paprika
- Drain potatoes, pat dry
- Layer ⅓ potatoes in baking dish, season lightly
- Pour ⅓ sauce over, sprinkle with ⅓ cheddar
- Repeat with another ⅓ potatoes, ⅓ sauce, ⅓ cheddar
- Top with remaining potatoes, pour remaining sauce
- Cover tightly with foil
- Bake 45 minutes covered
- Remove foil, sprinkle remaining cheddar and all Parmesan
- Bake uncovered 25-30 minutes until fork-tender and golden
- Rest 10-15 minutes before serving
- Garnish with parsley and thyme
- Serve hot
Notes
- Slice uniformly—use a mandoline for even thickness
- Warm milk prevents lumps in sauce
- Cover first 45 minutes—prevents burning
- Let rest 10-15 minutes—sauce sets
- Shred cheese fresh—pre-shredded won't melt smoothly
- Store 4 days refrigerated
- Freeze up to 2 months
- Make ahead—assemble 24 hours before
- Test doneness—knife should pierce easily
- Yukon Gold for creamier texture
- Can leave skins on for rustic version
- Tent with foil if browning too quickly