If you love comfort food, you need this dish. The Joanna Gaines Scalloped Potatoes Recipe is a true classic.
It is creamy, cheesy, and very easy to make. Learning how to make Joanna Gaines Scalloped Potatoes is simple.
You only need a few basic pantry staples. This dish brings a cozy feeling to any dinner table.
Families everywhere love this Ingredients for Joanna Gaines Scalloped Potatoes. It is the perfect side dish for busy weeknights. You will want to make it every single week!
What Makes This Recipe Special
This recipe is famous for its incredible, rich flavor. It uses heavy cream and fresh garlic for depth. The taste is savory and very satisfying for everyone.
The texture is the best part of this dish. The potatoes are soft and tender inside. The top gets a beautiful, golden-brown crust in the oven.
It is a very easy recipe for home cooks. You do not need professional skills to succeed here. Most of the time is spent letting it bake.
Preparation takes about twenty minutes of active work. Then, the oven does the hard part for you. You can find more comfort food ideas to match this style.
Equipment List
- Large Baking Dish: This holds all the potato layers and sauce. Use a 9×13 inch size for the best results.
- Sharp Chef Knife: You need this to slice the potatoes thin. Thin slices ensure that everything cooks evenly and fast.
- Mandoline Slicer: This tool is optional but very helpful. It makes perfectly uniform potato slices in seconds.
- Medium Saucepan: You will use this to make the cheese sauce. It helps melt the butter and whisk the flour.
- Whisk: This tool keeps your cream sauce very smooth. It prevents any lumps from forming in the flour.
- Aluminum Foil: This covers the dish during the first bake. It keeps the moisture inside so potatoes soften.
Ingredients You Need for Joanna Gaines Scalloped Potatoes
- Russet Potatoes: These are high in starch and very fluffy. They soak up the cream sauce perfectly every time.
- Heavy Cream: This creates a very rich and thick sauce. It makes the dish taste like a restaurant meal.
- Garlic Cloves: Fresh garlic adds a wonderful and punchy aroma. It flavors the cream as the dish bakes.
- Unsalted Butter: This adds a smooth fat to the sauce base. It helps create a classic roux for thickening.
- All-Purpose Flour: This works with the butter to thicken. It ensures the sauce is not too watery.
- Gruyere Cheese: This cheese melts beautifully and tastes nutty. It creates a great crust on the top.
- Fresh Thyme: These herbs add a bright and earthy touch. It makes the potatoes look and taste fancy.
- Salt and Pepper: These basic spices bring out all the flavors. Always season every layer for the best taste.
How to Assemble
- Peel all your russet potatoes very carefully. Slice them into thin rounds about 1/8 inch thick. Place them in a bowl of cold water.
- Preheat your oven to 375 degrees Fahrenheit now. Grease your large baking dish with extra butter. This prevents the potatoes from sticking to sides.
- Melt your butter in the medium saucepan. Whisk in the flour to make a paste. Cook it for one minute to remove flour taste.
- Slowly pour the heavy cream into the pan. Keep whisking until the sauce becomes thick and bubbly. Add the minced garlic, salt, and pepper.
- Drain the potatoes and pat them very dry. Layer half of the slices in the baking dish. Pour half of the cream sauce over them.
- Repeat the layers with the remaining potatoes and sauce. Sprinkle the shredded Gruyere cheese over the entire top. Top it with some fresh thyme sprigs.
- Cover the dish tightly with the aluminum foil. Bake the potatoes for forty-five minutes in the oven. This softens the potatoes without burning the cheese.
- Remove the foil and bake for fifteen more minutes. The cheese should be bubbly and very golden brown. Let it sit for ten minutes before serving.
Recipe Success Tips
- Slice potatoes to the same thickness for even cooking.
- Always pat the potato slices dry before layering them.
- Use fresh garlic instead of powder for better flavor.
- Let the dish rest to let the sauce thicken.
- Grease the foil so the cheese does not stick.
- Use a high-quality cheese for a better melt.
How To Store Leftover
- You can store leftovers in an airtight container easily. Keep them in the fridge for three days. The flavors often improve the next day as they sit.
- To reheat, use the oven or a microwave. Add a splash of milk if it looks dry. This keeps the potatoes creamy and very moist again.
Sides & Pairings Suggestions
- These potatoes go great with a roasted chicken. You can also serve them next to a steak. A simple green salad balances the richness very well.
- Try serving them with steamed green beans or broccoli. The bright veggies look great next to the gold potatoes. It is a complete and very hearty meal.
Nutritions
| Nutrient | Value |
| Calories | 420 kcal |
| Total Fat | 28g |
| Carbohydrates | 34g |
| Protein | 12g |
| Sodium | 450mg |
FAQs about Joanna Gaines Scalloped Potatoes Recipe
Q: Can I use red potatoes for this recipe?
A: Yes, you can use red or Yukon Gold potatoes. They have a waxy texture and hold their shape well. The sauce may be slightly thinner than with Russets.
Q: Can I make this dish ahead of time?
A: You can assemble it a few hours early. Keep it in the fridge until you are ready. Bake it right before your guests arrive for dinner.
Q: What is the best cheese to use?
A: Joanna often uses Gruyere or sharp white cheddar cheese. Both melt well and provide a very strong flavor. You can also mix both for variety.
Q: Why are my potatoes still hard?
A: They likely need more time in the oven. Or, the slices might be too thick. Always cover with foil to trap the heat and steam.
Final Thoughts
This Joanna Gaines Scalloped Potatoes Recipe is a winner. It is the ultimate comfort food for any season. Your family will love the cheesy and creamy layers.
It is simple enough for anyone to try today. Just follow the steps and enjoy the great aroma. You can find more cooking tips to improve your skills.
Enjoy your delicious and homemade potato feast tonight!
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Joanna Gaines Scalloped Potatoes Recipe
Equipment
- Large baking dish
- Sharp Chef Knife
- Mandoline Slicer
- Whisk
- Medium saucepan
- Aluminum foil
Ingredients
- 3 Lbs Russet Potatoes
- 2 Cups Heavy Cream
- 3 Tbsp Unsalted Butter
- 3 Tbsp All-purpose Flour
- 3 Cloves Garlic
- 2 Cups Gruyere Cheese
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 Tsp Fresh Thyme
Instructions
- Peel all your russet potatoes very carefully. Slice them into thin rounds about 1/8 inch thick. Place them in a bowl of cold water.
- Preheat your oven to 375 degrees Fahrenheit now. Grease your large baking dish with extra butter. This prevents the potatoes from sticking to sides.
- Melt your butter in the medium saucepan. Whisk in the flour to make a paste. Cook it for one minute to remove flour taste.
- Slowly pour the heavy cream into the pan. Keep whisking until the sauce becomes thick and bubbly. Add the minced garlic, salt, and pepper.
- Drain the potatoes and pat them very dry. Layer half of the slices in the baking dish. Pour half of the cream sauce over them.
- Repeat the layers with the remaining potatoes and sauce. Sprinkle the shredded Gruyere cheese over the entire top. Top it with some fresh thyme sprigs.
- Cover the dish tightly with the aluminum foil. Bake the potatoes for forty-five minutes in the oven. This softens the potatoes without burning the cheese.
- Remove the foil and bake for fifteen more minutes. The cheese should be bubbly and very golden brown. Let it sit for ten minutes before serving.
Notes
- Slice potatoes to the same thickness for even cooking.
- Always pat the potato slices dry before layering them.
- Use fresh garlic instead of powder for better flavor.
- Let the dish rest to let the sauce thicken.
- Grease the foil so the cheese does not stick.
- Use a high-quality cheese for a better melt.
