# Scalloped Potatoes

This recipe provides a detailed guide to making creamy and tender scalloped potatoes with a rich bechamel sauce and Gruyere cheese.

- Total time: 62 min
- Cuisine: French
- Category: Side
- Language: en

## Ingredients

- Organic cloves
- 3 large minced shallot
- 0.25 cup unsalted butter
- 1 pinch kosher salt
- garlic
- 3 tablespoons all purpose flour
- 0.25 cup Chardonnay
- 2.5 cups whole milk
- kosher salt
- 2 tablespoons thyme
- russet potatoes
- kosher salt
- 2 cups shredded Gruyere

## Instructions

1. Saute the shallots with a pinch of kosher salt in quarter cup unsalted butter over medium-low heat for 2 to 3 minutes.
2. Add the garlic and saute until fragrant.
3. Stir in 3 tablespoons of all-purpose flour and cook for 30 seconds.
4. Pour in a quarter cup of Chardonnay, stirring until it thickens into a paste.
5. Gradually whisk in 2 and a half cups of whole milk and kosher salt to taste.
6. Add 2 tablespoons of thyme and bring the mixture to a gentle bubble, then reduce to a simmer.
7. Cook the sauce for 10 minutes to remove the raw flour flavor, stirring occasionally to prevent sticking.
8. Clean the russet potatoes thoroughly.
9. Slice the potatoes very thinly.
10. Generously salt the sliced potatoes.
11. Blanch the potatoes until par-cooked for 2 minutes.
12. Remove the potatoes from the water and place them on a clean kitchen towel to dry.
13. Butter a casserole dish.
14. Coat the potato slices in the prepared bechamel sauce.
15. Arrange the coated potato slices tightly in the casserole dish.
16. Sprinkle 2 cups of shredded Gruyere cheese over the potatoes.
17. Cover the casserole dish tightly with foil.
18. Bake at 375 degrees Fahrenheit for 30 minutes, or until the potatoes are tender.
19. Remove the foil from the casserole dish.
20. Increase the oven temperature to 425 degrees Fahrenheit.
21. Continue baking for 20 minutes, or until the top is browned and bubbly.
22. Let the scalloped potatoes set for 15 minutes before serving.

## Equipment

- casserole dish
- kitchen towel

## Tips

- Par-cooking and salting the blanching water generously is key for best flavor and even cooking when baking.

## Source

- Original video: https://www.tiktok.com/t/ZTrtQsNTG/
- Recipe page: https://www.cliprecipe.com/recipe/2a20639f-1a2e-4e5f-b691-28ae759ad1d3
- Extracted: 2025-12-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt