There’s a version of scalloped potatoes that comes from a can of cream-of-something soup, and I won’t pretend I haven’t made it on a Wednesday when the day got away from me. But that’s not what Nana Ruth made. Not once. Not ever.
Jake will eat just about anything I put on the table without comment, but these scalloped potatoes are the one dish that makes him actually say something. Last Thanksgiving he went back for thirds and told Mason, “Don’t tell your mom I took the last scoop.” Mason told me immediately.
Her scalloped potatoes started with a roux — butter, flour, and patience. She’d stand at the stove whisking warm milk into that golden paste, watching it thicken the way she watched everything in her kitchen: quietly, with total certainty. Then in went the cheese, just enough nutmeg to make you wonder what that little something extra was, and fresh thyme if the garden had any left.
She sliced the potatoes so thin they were almost translucent. Those potatoes went to every Easter dinner I can remember. They showed up alongside the ham, right between the deviled eggs and the rolls, and they were always the first dish scraped clean.
This recipe is the real deal. No canned soup, no shortcuts. A from-scratch cheese sauce with sharp cheddar and a little Gruyere, three layers of thinly sliced Yukon Golds, all that creamy sauce soaking in, and then into the oven until the whole house smells like butter and Sunday.
How to Make Nana Ruth’s Scalloped Potatoes
Slice the potatoes thin. Use a mandoline if you have one — you want ⅛-inch slices. Yukon Golds are the best choice because they hold their shape and get creamy without turning to mush. Keep them in cold water while you make the sauce.
Build the cheese sauce. Melt butter in a saucepan, whisk in flour to make a roux, then slowly add warm milk. Stir until thick and smooth. Off the heat, stir in sharp cheddar, a little Gruyere if you have it, nutmeg, salt, and pepper.
Layer everything. Drain and pat the potatoes dry. Layer a third of the potatoes in a buttered 9×13 dish, pour over a third of the sauce. Repeat twice more, finishing with sauce on top. Sprinkle with extra cheese and fresh thyme.
Bake low and slow. Cover with foil and bake at 350°F for 45 minutes. Remove the foil and bake another 25-30 minutes until golden and bubbly. Let rest 10-15 minutes before serving — this lets the sauce thicken and the layers set.
These potatoes were made to sit next to a big Brown Sugar Glazed Ham or my Old-Fashioned Beef Brisket. For another side dish that holds its own, try my Creamy Asparagus Casserole. And if you want bread on the table too, my Pull-Apart Garlic Bread rounds out a holiday spread perfectly.
Nana Ruth's Scalloped Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes, sliced very thin about 1/8 inch thick
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded or extra cheddar
- 1/4 teaspoon nutmeg freshly grated if possible
- 2 teaspoons fresh thyme leaves or 1 tsp dried
- salt and black pepper to taste
Instructions
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Preheat oven to 375 degrees F. Butter a 9x13 baking dish.
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Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
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Gradually add warm milk, whisking continuously until smooth. Cook for 5 to 7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
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Remove from heat and stir in the cheddar and Gruyere until melted and smooth. Season with nutmeg, thyme, salt, and pepper.
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Layer one-third of the sliced potatoes in the prepared dish. Pour one-third of the cheese sauce over the top. Repeat with two more layers, ending with sauce on top.
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Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 25 to 30 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
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Let rest for 10 minutes before serving.
Common Questions
More Recipes You’ll Love
- Nana Ruth’s Brown Sugar Glazed Ham
- Old-Fashioned Hot Cross Buns
- Nana Ruth’s Carrot Cake (The Only Easter Dessert You Really Need)
- Nana Ruth’s Strawberry Pretzel Salad
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Big enough for Sunday soup, light enough to lift. Every kitchen needs a pot this honest.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
Casseroles, brownies, brunch bakes. I own three and somehow always need a fourth.
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