Golden Cheesy Scallops

If you are looking for the ultimate comfort food, look no further than this Cheesy Scalloped Potatoes Au Gratin with Garlic Cream Sauce. This dish features thinly sliced, tender potatoes layered in a rich, velvety garlic-infused cream sauce and topped with a perfectly golden, bubbly layer of melted cheese.

Why You Will Love This Recipe

This recipe is the perfect side dish for family gatherings, holiday dinners, or a cozy weekend meal. You will love how the garlic cream sauce creates a luscious texture that clings to every single potato slice. It is a crowd-pleasing classic that balances savory, creamy, and cheesy flavors in every bite, making it a reliable staple for any home cook.

Ingredients

• 3 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Gruyere cheese
• 1 cup shredded sharp white cheddar cheese
• 2 tablespoons unsalted butter

Step-by-Step Instructions

1. Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish with butter.
2. In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Heat over medium until the mixture begins to simmer, then remove from heat.
3. Arrange one-third of the sliced potatoes in an even layer at the bottom of your prepared baking dish.
4. Sprinkle one-third of the combined cheeses over the first layer of potatoes.
5. Repeat these layers two more times until all potatoes and cheese are used, ensuring you save a generous amount of cheese for the top.
6. Pour the garlic cream mixture evenly over the entire dish.
7. Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
8. Remove the foil and bake for an additional 20 to 25 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.
9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Expert Tips / Pro Tips

For the most consistent results, use a mandoline slicer to ensure all potato slices are the same thickness. This ensures they cook evenly throughout the dish. If you do not have a mandoline, take your time with a sharp chef’s knife. Additionally, always grate your own cheese from a block rather than using pre-shredded bagged cheese, as the anti-caking agents in pre-shredded varieties can prevent the sauce from becoming perfectly smooth.

Variations & Substitutions

You can easily customize this dish to suit your preferences. If you prefer a lighter version, you can substitute half of the heavy cream with vegetable broth. For an extra layer of flavor, consider adding thinly sliced leeks or caramelized onions between the potato layers. If you want a crunchier topping, mix a half-cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese during the final 10 minutes of baking.

Serving Suggestions

These cheesy scalloped potatoes pair beautifully with roasted meats such as herb-crusted pork tenderloin, roast beef, or grilled chicken. Because the dish is quite rich, it is excellent served alongside a crisp, acidic side like a fresh arugula salad with a lemon vinaigrette or steamed green beans with a touch of sea salt to balance the creaminess.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. While this dish can be frozen, the cream sauce may separate slightly upon thawing. To reheat, cover the dish with foil and warm it in the oven at 325 degrees Fahrenheit until heated through. You can also reheat individual portions in the microwave, though the oven method provides the best texture.

Nutrition Information

FAQ

Can I prepare this dish in advance?

Yes, you can assemble the dish up to 24 hours in advance. Keep it covered in the refrigerator and simply add 10 to 15 minutes to the initial baking time to account for the cold temperature of the ingredients.

Which potato variety is best for this recipe?

Yukon Gold potatoes are ideal because they have a naturally buttery flavor and hold their shape well during the baking process, preventing the dish from becoming too mushy.

Why did my sauce curdle?

Sauce curdling often happens if the heat is too high. Ensure you only simmer the cream mixture gently and do not let it reach a rolling boil. Using heavy cream instead of lower-fat milk also helps stabilize the sauce.

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Golden Cheesy Scallops

Tender sea scallops baked to perfection in a rich garlic butter sauce, topped with a golden, bubbly layer of melted parmesan and cheddar cheese.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Seafood

Calories: 320

Ingredients Method Notes

Ingredients

  

Scallops and Seafood

• 1.5 lbs sea scallops patented dry, tough muscle removed
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 2 tbsp dry white wine optional

Cheese Topping

• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp panko breadcrumbs for crunch
• 1 tbsp fresh parsley finely chopped

Method

 

Instructions

1. Preheat your oven’s broiler to high and position the oven rack about 6 inches from the heat source.
2. Pat the sea scallops thoroughly dry with paper towels to ensure a good sear and prevent excess moisture.
3. In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, then stir in the white wine if using.
4. Arrange the dry scallops in a single layer in a oven-safe baking dish or individual ramekins, and brush them generously with the garlic butter mixture.
5. In a small bowl, combine the parmesan cheese, sharp cheddar cheese, and panko breadcrumbs.
6. Sprinkle the cheese and breadcrumb mixture evenly over the top of each scallop.
7. Place under the broiler for 3 to 5 minutes, or until the cheese is melted, bubbling, and golden brown.
8. Garnish with fresh chopped parsley and serve immediately while hot.

Notes

For the best results, use fresh sea scallops rather than frozen, and make sure they are completely dry before adding the butter and cheese.