Scalloped Potatoes Gratin
Prep time
Cook time
Total time
Serves: 6
  • 3 tbs butter plus a pat for greasing the pan
  • 3 tbs flour
  • 1 clove garlic, cut in half
  • 6 medium potatoes, peeled and sliced about 1/16-inch (use a mandoline, seriously)
  • 1½ cups heavy cream
  • 1 cup rich chicken stock
  • 1 cup Gouda, shredded (don't use smoked gouda as it doesn't melt well) -or- Fontina
  • 1 cup grated Parmesan cheese
  • 1 tsp salt
  • ½ tsp pepper
  • salt & pepper to taste for the sauce
  1. Preheat oven to 375 degrees F
  2. Grease a 2-2½ quart baking dish with the pat of butter
  3. Rub the cut side of the garlic around the interior of the pan; discard garlic
  4. Mix the 1 tsp salt and ½ tsp of pepper
  5. Layer the potatoes in the pan, sprinkling with the salt/pepper mixture between layers.
  6. Sauce:
  7. Melt the 3 tbs butter in a large saucepan over medium-low heat
  8. Mix the chicken stock and the cream together in a large measuring cup or bowl; set aside
  9. Carefully mix the flour into the melted butter--you want a smooth paste, not a lumpy one
  10. Let the flour/butter bubble around the sides
  11. Slowly add the cream/stock mixture, stirring constantly so there are no lumps.
  12. Bring to a boil, reduce heat and simmer for 3-5 minutes
  13. Remove the saucepan from the heat and add the shredded Gouda; stir until cheese is melted.
  14. Pour sauce over sliced potatoes in pan.
  15. Top with the grated Parmesan cheese
  16. Bake at 375 degrees F for 45-60 minutes.
  17. Remove from oven and let the casserole stand 5-10 minutes before serving
Recipe by The Midnight Baker at