Creamy Scalloped Potatoes: The Ultimate Indulgent Side Dish Recipe

There are certain dishes that define comfort food, and arguably, none does it better than a generous baking dish of hot, bubbly, and incredibly creamy scalloped potatoes. This recipe for Creamy Scalloped Potatoes takes the classic, humble potato and elevates it into a centerpiece-worthy side dish, perfect for holidays, Sunday dinners, or simply when you need a luxurious culinary escape.

Forget the grainy, separated sauces and the half-cooked, tough potato slices you might have encountered before. This guide walks you through the precise steps required to achieve unparalleled results: ultra-tender potatoes bathing in a luscious, savory sauce fortified with aromatic garlic, sweet onion, and a perfect blend of rich dairy and complex Gruyère cheese. We believe that mastering the sauce a savory roux-based masterpiece is the secret weapon here, ensuring every bite is uniformly creamy and decadent.

We’ve optimized this recipe for maximum flavor and flawless texture. We utilize a combination of heavy cream and whole milk for richness without becoming overly heavy, and we employ a crucial two-stage baking process (covered, then uncovered) to guarantee those potato slices cook fully before the cheese topping achieves a magnificent golden-brown crispness. Get ready to ditch the store-bought mixes forever and embrace the art of homemade Creamy Scalloped Potatoes. They are truly addictive, comforting, and guaranteed to earn you rave reviews from everyone at the table.

Why You’ll Fall in Love with These Creamy Scalloped Potatoes

This isn’t just another potato casserole; it’s an experience. The transformation of simple ingredients potatoes, dairy, and cheese into something truly extraordinary is what makes this dish so universally adored. If you are searching for the perfect accompaniment to roast chicken, ham, or even a simple steak, look no further. Here is why this specific recipe will become a permanent fixture in your culinary rotation:

The Unrivaled Creaminess Factor

The foundation of any great scalloped potato recipe is the sauce, and ours is engineered for maximum silkiness. By starting with a traditional roux (butter and flour) and slowly incorporating whole milk and heavy cream, we create a stable, thick base. Crucially, we enhance this base with sautéed onion and garlic, building layers of savory depth. The heavy cream prevents the sauce from thinning out during the long bake time, ensuring that when you scoop a portion, the sauce clings perfectly to every single slice of potato. This textural perfection is what sets these Creamy Scalloped Potatoes apart from dryer, less inspiring versions.

The Power of Uniform Slicing

Texture is everything in this dish. If your potatoes are sliced unevenly, some pieces will be mushy while others remain raw. We emphasize the use of a mandoline (or careful knife work) to achieve ultra-thin, uniform slices (about 1/8 inch thick). These thin slices are essential because they absorb the creamy sauce much more effectively and cook simultaneously, resulting in that delightful melt-in-your-mouth tenderness.

The Perfect Cheese Blend: Gruyère and Sharp Cheddar

While many recipes call only for cheddar, we advocate for incorporating Gruyère. Gruyère cheese offers a nutty, slightly earthy flavor profile that complements the nutmeg and pepper beautifully. It also possesses superb melting qualities, creating that gorgeous, stretchy, bubbly layer of golden-brown goodness on top, contrasting perfectly with the soft potatoes beneath. Using a sharp white cheddar alongside Gruyère provides the necessary tang and richness, resulting in a flavor profile that is robust without being overwhelming.

It’s the Ultimate Make-Ahead Side

Planning a holiday meal or a big dinner party often requires dishes that can be prepared in advance. While scalloped potatoes are best baked fresh, you can prepare all the components ahead of time. You can slice the potatoes and keep them submerged in cold water overnight, and the cream sauce can be made up to two days in advance and stored in the refrigerator. Layering and baking only takes place right before the event, saving you precious time when entertaining. This inherent flexibility makes this recipe invaluable.

Finally, the aroma alone as these potatoes bake is enough to make you fall in love. The gentle scent of melting cheese, dairy, and warming nutmeg fills your kitchen, signaling that a truly magnificent feast is imminent. These Creamy Scalloped Potatoes are more than a side dish; they are a decadent act of culinary love.

The Magic Behind Making Perfect Scalloped Potatoes (Why Try This Recipe?)

Trying this recipe isn’t just about following a set of instructions; it’s about learning the techniques that elevate a good side dish to a legendary one. For those who typically rely on simpler, less rich potato sides, diving into the world of homemade scalloped potatoes is a game-changer. Here’s why the methodology outlined in this recipe is guaranteed to deliver success.

Addressing the Sticking and Drying Problem

One of the most common complaints about scalloped potatoes is the bottom layer sticking to the pan and drying out. Our technique solves this immediately: we start with a thin layer of sauce on the very bottom of the dish. This acts as a protective, moist barrier, ensuring that even the lowest layer of potatoes cooks evenly and remains saturated in that delicious cream mixture, preventing dry edges and difficult serving.

The Crucial Role of the Roux

Many quick recipes attempt to thicken the sauce using cornstarch or rely solely on the starch released by the potatoes. While these methods work, they often result in a sauce that separates or becomes too liquidy during the long bake. Our use of a roux (a cooked mixture of butter and flour) is non-negotiable for stability. Cooking the flour for 1–2 minutes ensures the raw flavor is eliminated and provides the robust thickening power needed to hold the sauce together throughout the entire cooking process. This results in a sauce that is velvety, homogenous, and refuses to break.

The Importance of Seasoning the Layers

Potatoes are notoriously bland and require significant seasoning. If you only season the sauce, the potatoes themselves will lack flavor. Our instructions emphasize sprinkling each potato layer with salt and freshly ground pepper. This step is vital for flavor penetration. As the potatoes soften and the sauce permeates the layers, the salt draws out moisture from the potatoes, which is then reabsorbed along with the seasoning and cream, resulting in a deeply flavored dish where every bite is perfectly balanced.

Baking Method Perfection: Covered Then Uncovered

If you bake scalloped potatoes uncovered for the whole time, the cheese will burn long before the thick potato slices are tender. If you bake them covered for too long, you miss out on that beautiful golden crust. This recipe utilizes the ideal compromise: 50 minutes covered. This steaming process creates a moist environment, allowing the potatoes to cook gently to near-tenderness. Removing the foil for the final 20–30 minutes allows the excess moisture to evaporate, the sauce to tighten up, and the reserved cheese topping to melt, bubble, and achieve that irresistible caramelized finish.

For those familiar with other complex Spanish comfort foods, like making a perfectly set Tortilla de Patatas or a rich seafood dish like Paella de Mariscos, you understand that great results come from paying attention to technique. This Creamy Scalloped Potatoes recipe applies similar precision, ensuring you create a creamy, complex, and memorable side dish every time. Embrace the layers, trust the roux, and prepare for scalloped potato perfection.

Gathering Your Tools and Ingredients for Creamy Scalloped Potatoes

Success in making Creamy Scalloped Potatoes begins with preparation. Having the correct ingredients measured out (mise en place) and the right tools on hand will streamline the cooking process and ensure a stress-free experience. Note the specific requirements for the potatoes uniformity is key.

Essential Ingredients List for the Creamy Sauce

The quality of your dairy and cheese will directly impact the final flavor and texture. We recommend whole milk and fresh grating of the cheeses for the best melt and flavor.

Potatoes and Aromatics:

• 3 pounds Russet or Yukon Gold potatoes: Peeled and thinly sliced (aim for about 1/8 inch thickness). Russets offer high starch content, which helps bind the sauce, while Yukon Golds are naturally creamy and hold their shape well. Either works excellently.
• 1/2 large yellow onion: Finely minced. Sautéing the onion releases essential sweetness and depth into the sauce base.
• 2 cloves garlic: Minced. Garlic adds a necessary sharp contrast to the richness of the cream.

Dairy and Thickening Agents:

• 1 tablespoon unsalted butter: Used for sautéing the aromatics and creating the roux.
• 1/4 cup all-purpose flour: The thickening agent in the roux.
• 2 cups whole milk: Provides the bulk of the liquid and a neutral dairy flavor. (If you want an extra rich dish, half-and-half can be substituted).
• 1 cup heavy cream: Essential for stability and the luxurious, velvety mouthfeel.

Seasoning and Spices:

• 1 teaspoon salt: Plus more for seasoning the potato layers. Remember, potatoes soak up a lot of salt, so don’t be shy.
• 1/2 teaspoon black pepper: Freshly ground is always best for maximum aroma.
• 1/4 teaspoon nutmeg: Preferably freshly grated. Nutmeg is the classic, secret ingredient that cuts through the richness of the dairy, adding warmth and complexity.

Cheese (The Star):

• 2 cups (about 8 ounces) shredded Gruyère or sharp white cheddar cheese: Divided. Using fresh, high-quality cheese that you shred yourself will melt smoother and taste better than pre-shredded varieties, which often contain anti-caking agents.

Secondary Keyword Integration: Using high-quality dairy and Gruyère cheese ensures these Creamy Scalloped Potatoes achieve their signature, luxurious texture. The combination results in the perfect baked potato casserole.

Recommended Utensils for Scalloped Potatoes Success

While this recipe is straightforward, specific tools make the preparation much quicker and more precise, especially when dealing with the volume of potatoes required.

• 9×13 inch Baking Dish (or 3-Quart Equivalent): The standard size for casseroles. Ensure it has enough depth to hold all the layered potatoes and sauce without spilling over during the bubbly bake.
• Mandoline Slicer (Highly Recommended): This is the absolute best tool for achieving uniform, thin potato slices, which is the cornerstone of success for tender scalloped potatoes. If slicing by hand, you must be meticulous about consistency.
• Medium Saucepan: Necessary for preparing the cream sauce base, where the roux and dairy are combined.
• Whisk: Essential for creating a lump-free roux and smoothly incorporating the milk and cream into the sauce.
• Sharp Chef’s Knife and Cutting Board: For peeling and prepping the onion and garlic.
• Aluminum Foil: Needed for the first phase of baking to steam the potatoes.
• Measuring Cups and Spoons: Accuracy in the roux ingredients (butter and flour) is important for sauce consistency.

The total time spent preparing the ingredients for these Creamy Scalloped Potatoes is easily managed with the right equipment. The mandoline, in particular, dramatically reduces prep time and guarantees the necessary uniform slices for a tender finish, ensuring the ultimate creamy side dish.

Step-by-Step Guide to Mastering Creamy Scalloped Potatoes

Following these detailed instructions ensures your final dish is perfectly creamy, tender, and intensely flavored. Pay close attention to the layering technique and the precise timing of the baking process.

Step 1: Preparation, Slicing, and Preheating

Before you begin cooking, the oven needs to be ready, and the potatoes must be prepped correctly.

1. Preheat your oven to 375°F (190°C). This temperature allows the potatoes to cook slowly and evenly without scorching the sauce.
2. Lightly grease a 9×13 inch baking dish (or an equivalent 3-quart dish) with butter or cooking spray.
3. Crucial Slicing Step: Ensure the 3 pounds of Russet or Yukon Gold potatoes are uniformly sliced, approximately 1/8 inch thick. If using a mandoline, wear a protective glove! If you sliced the potatoes ahead of time, keep them submerged in cold water to prevent oxidation (browning). Before layering, drain them thoroughly and pat them completely dry with a clean towel or paper towels. Excess water will thin the sauce.

Step 2: Crafting the Silky Cream Sauce Base

The rich cream sauce is the heart of these Creamy Scalloped Potatoes. Taking the time to build flavor with the aromatics and roux is essential for a stable, delicious sauce.

1. In a medium saucepan, melt the 1 tablespoon of butter over medium heat.
2. Add the finely minced 1/2 large yellow onion and sauté for about 3-5 minutes, until translucent and softened.
3. Stir in the 2 cloves of minced garlic and cook for just 1 minute until fragrant. Be careful not to let the garlic brown, as this will result in a bitter flavor.
4. Whisk in the 1/4 cup of all-purpose flour. Cook this mixture (the roux) for 1-2 minutes, stirring constantly. This crucial step cooks out the raw flour taste, which is paramount for the sauce’s flavor.
5. Gradually pour in the 2 cups of whole milk and 1 cup of heavy cream while whisking continuously. This prevents the formation of lumps.
6. Bring the mixture to a gentle simmer, stirring frequently. The sauce should begin to thicken significantly within a few minutes, clinging slightly to the back of a spoon.
7. Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and the 1/4 teaspoon of nutmeg. Taste the sauce and adjust seasonings as needed. Remember, this sauce needs to be flavorful, as it’s the primary seasoning for the potatoes.

Step 3: The Art of Layering: Building Your Creamy Potato Casserole

Proper layering ensures the Creamy Scalloped Potatoes bake evenly and hold their shape.

1. The Foundation: Spread a thin layer of the cream sauce (about 1/2 cup) on the bottom of the prepared baking dish. This prevents the bottom layer of potatoes from sticking and drying out.
2. Arrange the first layer: Place one-third of the sliced potatoes in a slightly overlapping pattern over the sauce layer.
3. Season the potatoes: Sprinkle a generous pinch of salt and pepper over this potato layer.
4. Add sauce and cheese: Pour about one-third of the remaining cream sauce evenly over the potato layer. Sprinkle 1/2 cup of the shredded cheese over the sauce.
5. Repeat the Process: Repeat the layering process two more times:
   • Second potato layer, followed by seasonings, another third of the sauce, and 1/2 cup of cheese.
   • Third and final potato layer, followed by the remaining sauce. (Reserve the final 1 cup of cheese for the topping in Step 4.)

Step 4: Baking Time: Achieving Tenderness and Golden Perfection

The dual-stage baking process is key to ensuring the potatoes are tender and the topping is golden.

1. Cover the baking dish tightly with aluminum foil. Ensure the foil is secure to trap the steam.
2. Bake in the preheated 375°F (190°C) oven for 50 minutes. This steaming process allows the potatoes to cook through without burning the cheese or drying out the sauce.
3. Carefully remove the baking dish from the oven and take off the foil. Test the potatoes with a fork; they should be nearly tender but still offer slight resistance.
4. Sprinkle the remaining 1 cup of cheese evenly over the top layer.
5. Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, or until the cheese is bubbly, deeply golden brown, and the potatoes are completely fork-tender. If the cheese browns too quickly, you can loosely tent it with foil again.

Step 5: The Crucial Rest: Settling the Sauce for the Best Serve

Patience is a virtue, especially when serving a rich casserole like this.

1. Remove the Creamy Scalloped Potatoes from the oven once baked.
2. Allow them to rest, uncovered, for 10 to 15 minutes before serving. This rest time allows the temperature to stabilize, the starch to fully activate, and the sauce to settle and firm up. This step makes serving easier and ensures a truly creamier result, preventing a runny mess when you scoop.

Tips, Tricks, and Delicious Variations for Your Scalloped Potatoes

Once you’ve mastered the classic Creamy Scalloped Potatoes, you can experiment with flavor combinations and techniques to adapt this luxurious side dish for any occasion or dietary requirement.

Troubleshooting Common Scalloped Potato Mistakes

• Potatoes are still hard after baking: This is almost always due to slicing them too thick or unevenly, or not cooking them long enough in the covered phase. Ensure slices are 1/8 inch thick and always test for tenderness before removing the foil.
• The sauce is grainy or separated: This occurs if the sauce was boiled too vigorously, or if the initial roux was not cooked properly. Use medium heat and simmer gently. Also, make sure you used low-moisture, full-fat cheese, as low-fat dairy or pre-shredded cheese is more prone to breaking the emulsion.
• The dish is dry: Did you remember the layer of sauce on the bottom? Did you pat your potatoes dry before layering? Excess moisture in the potatoes can be absorbed and released, causing a dry result. If the dish seems excessively dry during the covered bake, you can carefully pour a splash (1/4 cup) of warm milk or cream around the edges.
• Over-Seasoning: While potatoes need lots of salt, remember that Gruyère and sharp cheddar are also salty. Taste the initial sauce and adjust the salt incrementally.

Flavor and Ingredient Substitutions

Customizing your potato casserole is easy with a few simple swaps:

Cheese Variations: While Gruyère is the premium choice for rich flavor, you can successfully substitute it with Swiss cheese, Provolone, or Monterey Jack for a milder flavor. For a sharp, bold flavor, increase the amount of sharp cheddar. Parmesan is also excellent when mixed into the top layer of cheese for a nutty, sharp crust.

Dairy Substitutions: For an even richer, holiday-level dish, replace the 2 cups of whole milk with half-and-half. For a slightly lighter version, you can replace the heavy cream with half-and-half, though the sauce may be slightly thinner. Do not use skim milk, as it lacks the fat necessary to prevent curdling and achieve the proper texture.

Adding Protein: Turn these Creamy Scalloped Potatoes into a complete main course by adding cooked protein layers. Try folding in 1 cup of diced cooked ham, crumbled cooked bacon, or leftover shredded smoked chicken into the cream sauce before layering. This transformation creates a hearty baked potato casserole perfect for a weeknight meal.

Gluten-Free Option: The thickening agent is the flour in the roux. Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend (ensure it contains xanthan gum) to maintain the integrity and thickness of the sauce.

For more inspiration on pairing indulgent sides with impressive main courses, especially during the holiday season, you can find many great ideas, including tips on pairing wines with rich dishes, on my Pinterest board dedicated to holiday entertaining.

Understanding the Nutritional Value of Scalloped Potatoes

As an incredibly rich and satisfying comfort food, it’s no surprise that Creamy Scalloped Potatoes are calorie-dense. While exact nutritional values depend heavily on the specific brands of dairy and cheese used, understanding the general breakdown helps in fitting this delicious dish into a balanced diet. This dish is rich in fats and carbohydrates, but also delivers significant protein and essential minerals.

For a standard serving (about 1/12th of the 9×13 dish), the approximate nutritional breakdown is:

• Calories: 400–550 kcal (Varies significantly based on cream/milk ratio)
• Total Fat: 25–35g (Primarily from the heavy cream, butter, and cheese)
• Saturated Fat: 15–20g
• Cholesterol: 70–90mg
• Sodium: 400–600mg (Dependent on the salt added and the sodium content of the cheese)
• Total Carbohydrates: 35–45g (Primarily from the potatoes)
• Dietary Fiber: 3–4g
• Sugars: 3–5g (Natural sugars from the dairy)
• Protein: 15–20g (Provided by the cheese, milk, and potatoes)

Key Ingredients and Their Benefits

While this is a celebratory dish, the core ingredients do offer valuable nutritional contributions:

Potatoes (Russets/Yukon Gold): Potatoes are often unfairly maligned. They are a complex carbohydrate source providing excellent energy. More importantly, they are packed with essential nutrients, especially Potassium. Potassium is crucial for managing blood pressure and maintaining fluid balance. A single medium potato can contain more potassium than a banana. They also provide a good source of Vitamin C, B6, and iron.

Dairy (Milk and Heavy Cream): Dairy is the primary source of calcium and Vitamin D, which are vital for bone health. Whole milk and heavy cream also contain conjugated linoleic acid (CLA), a healthy fat, and provide high-quality protein necessary for muscle repair and satiety. The fats in the cream are what make these Creamy Scalloped Potatoes so satisfying.

Cheese (Gruyère/Cheddar): Cheese is an excellent source of concentrated protein and calcium. Gruyère, in particular, contains moderate amounts of Vitamin K2, which plays a role in calcium metabolism. The protein content helps balance the high carbohydrate load, ensuring the dish is filling and nourishing, even as an indulgent side.

To make the dish marginally lighter without sacrificing the incredible flavor, you can adjust the ingredient proportions slightly. Using half-and-half instead of heavy cream (or a 1:1 mixture) will reduce the total fat and calorie count while still providing a rich, savory experience. However, for true Creamy Scalloped Potatoes perfection, the high-fat dairy is often worth the indulgence.

Frequently Asked Questions (FAQ) About Creamy Scalloped Potatoes

Conclusion: Perfect Creamy Scalloped Potatoes Every Time

The quest for the perfect, richly flavored, and reliably creamy scalloped potato casserole ends here. By adhering to the crucial techniques outlined in this comprehensive guide namely, precise, uniform potato slicing, mastering the stability of the roux-based sauce, and utilizing the essential covered-then-uncovered baking method you are guaranteed a result that transcends your expectations.

This recipe for Creamy Scalloped Potatoes is more than just a side; it is an enduring symbol of comfort and culinary generosity. Whether served alongside a holiday roast or enjoyed as the star of a casual family meal, the combination of tender, garlic-infused potatoes and the sharp, bubbly crust of Gruyère and cheddar is utterly irresistible. We’ve provided all the tools and insights needed, from ensuring a lump-free sauce to avoiding the dreaded dry bottom layer.

We encourage you to try this recipe soon. Experience the satisfaction of creating a dish that looks as spectacular as it tastes. Once you realize how easy it is to achieve this level of flavor and creaminess at home, you’ll never look at another potato side dish the same way. Don’t forget to share your creations and comments below! And if you’re looking for other hearty, crowd-pleasing recipes to accompany this dish, check out our guide to making the definitive Churros con Chocolate for a sweet ending or browse our site for other classic main courses. Happy cooking!

Creamy Scalloped Potatoes with Gruyère

Indulge in the ultimate comfort food: tender, thinly sliced potatoes baked in a rich, velvety cream sauce infused with garlic, onion, and sharp Gruyère or white cheddar cheese. Perfect for holiday meals or a hearty dinner side.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, French

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Potatoes and Cheese

• 3 pounds Russet or Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch thick)
• 2 cups shredded Gruyère or sharp white cheddar cheese about 8 ounces, divided

Cream Sauce Base

• 1 tablespoon unsalted butter
• 1/2 large yellow onion finely minced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups whole milk or half-and-half for extra richness
• 1 cup heavy cream
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon nutmeg preferably freshly grated

Equipment

• 9x13 inch baking dish
• Medium saucepan
• Mandoline (optional, for slicing)

Method

 

1. Preparation and Preheating

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish (or an equivalent 3-quart dish) with butter or cooking spray.
2. Ensure the potatoes are uniformly sliced (about 1/8 inch thick). If slicing by hand, a mandoline is recommended. Drain thoroughly and pat dry before layering.

2. Making the Cream Sauce Base

1. In a medium saucepan, melt the 1 tablespoon of butter over medium heat. Add the finely minced onion and sauté for about 3-5 minutes, until translucent and softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown. Whisk in the 1/4 cup of flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Gradually pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens significantly.
4. Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the 1/4 teaspoon of nutmeg. Taste the sauce and adjust seasonings as needed.

3. Layering the Potatoes

1. Spread a thin layer of the cream sauce (about 1/2 cup) on the bottom of the prepared baking dish.
2. Arrange one-third of the sliced potatoes in a slightly overlapping pattern over the sauce layer. Sprinkle a generous pinch of salt and pepper over the potatoes. Pour about one-third of the remaining cream sauce evenly over the potato layer. Sprinkle 1/2 cup of the shredded cheese over the sauce.
3. Repeat the layering process two more times: Second potato layer, followed by seasonings, another third of the sauce, and 1/2 cup of cheese. Add the third and final potato layer, followed by the remaining sauce. (Reserve the final 1 cup of cheese for the top.)

4. Baking

1. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes.
2. Carefully remove the baking dish, take off the foil, and test the potatoes with a fork (they should be nearly tender). Sprinkle the remaining 1 cup of cheese evenly over the top layer.
3. Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, or until the cheese is bubbly, golden brown, and the potatoes are completely fork-tender.

5. Resting and Serving

1. Remove the scalloped potatoes from the oven and allow them to rest for 10 to 15 minutes before serving. This rest time allows the sauce to settle and firm up, ensuring a creamy result.

Notes

For the best flavor, use freshly grated nutmeg and sharp cheese like Gruyère or extra-sharp white cheddar. If you prefer a richer, denser texture, substitute whole milk entirely with half-and-half.