The Ultimate Guide to Making Creamy Scalloped Potatoes

There are certain dishes that define comfort food, and arguably, the greatest among them is a perfectly executed batch of Creamy Scalloped Potatoes. This isn’t just a side dish; it’s a culinary masterpiece composed of impossibly thin potato slices, luxuriating in a rich, velvety cheese sauce, all baked until bubbly, tender, and topped with a golden, caramelized crust. Whether you are hosting a festive holiday dinner, preparing a Sunday roast, or simply craving the ultimate indulgence, this recipe delivers maximum flavor and texture.

Forget the grainy, separated sauces or undercooked potatoes you might have encountered in the past. We are going back to basics, mastering the classic French Béchamel foundation, and elevating it with aromatic seasonings and sharp, melty cheese. The result is a profoundly satisfying, foolproof potato casserole that earns rave reviews every single time. Making truly magnificent Creamy Scalloped Potatoes requires patience and precision especially when slicing the potatoes but the labor of love pays off tenfold. This detailed guide ensures every layer is saturated, every slice is tender, and the rich, homemade cream sauce adheres beautifully without breaking. Get ready to bake the most luxurious, decadent potato side dish you have ever tasted.

We will walk you through the essential techniques, from preparing the perfect roux to achieving the ideal bake time, ensuring your Creamy Scalloped Potatoes are the undisputed star of your next meal. If you have been searching for the definitive recipe for this classic cheesy potato casserole, your search ends here. This preparation is designed to maximize creaminess, flavor depth, and that unforgettable mouthfeel that defines truly great scalloped potatoes.

Why You’ll Fall Head Over Heels for These Creamy Scalloped Potatoes (And Not Just During the Holidays)

This isn’t just another potato recipe; it’s an experience. If you value texture, depth of flavor, and reliable comfort, these Creamy Scalloped Potatoes are destined to become your signature dish. What makes this version so exceptional? It all comes down to careful technique and high-quality ingredients, resulting in a dish that is both sophisticated and deeply familiar.

The Perfect Sauce Consistency: No Graininess Allowed

One of the biggest failures in homemade scalloped potatoes is a thin, watery, or grainy sauce. Our recipe solves this by relying on a meticulously cooked roux the foundation of the Béchamel sauce. By cooking the flour and butter mixture for several minutes (Step 2), we eliminate the raw flour taste and ensure the sauce thickens perfectly when the warm milk is added. We then enrich this base with heavy cream and sharp white cheddar or Gruyère cheese. This combination creates a sauce that is velvety, thick, and stable, meaning it won’t separate or curdle during the long baking process. The cheese melts smoothly into the Béchamel, enveloping the potato slices in a flavorful, luxurious blanket.

Superior Flavor Profile: Going Beyond Basic Cheese

Many recipes rely only on salt and pepper. While delicious, our version elevates the flavor profile dramatically. We use onion powder, garlic powder, and, most importantly, a hint of ground nutmeg. Nutmeg is the secret ingredient in classic French cream sauces; it provides a subtle warmth and savory depth that cuts through the richness of the dairy, transforming the standard cheesy sauce into something truly special. When combined with the earthy flavor of the potatoes and the tang of the sharp white cheddar, the resulting taste is complex, balanced, and utterly addictive. This sophisticated layering of flavors makes this the best scalloped potato recipe you will find.

Achieving Tender Potatoes Every Time

The key to tender, fully cooked potatoes is uniformity and moisture management. We stress the importance of slicing the potatoes to a consistent 1/8-inch thickness, ideally using a mandoline. This ensures that every potato slice cooks evenly. Furthermore, the two-stage baking process first covered tightly with foil for 60 minutes, and then uncovered traps the steam and moisture, allowing the potatoes to steam and tenderize completely before the cheese crust forms. This technique guarantees soft, yielding potatoes that melt in your mouth, completely submerged in that heavenly sauce.

Why You Should Try This Creamy Scalloped Potatoes Recipe Today

If you’re looking for a reliable, show-stopping side dish that works equally well for a casual weeknight meal or a formal holiday spread, this is it. These Creamy Scalloped Potatoes are a culinary benchmark, and mastering them elevates your cooking reputation instantly. Let’s look at the functional and culinary reasons this recipe deserves a spot in your permanent rotation.

Perfect for Meal Planning and Hosting

While the preparation requires some dedicated time (mainly slicing), the baking process is hands-off, making it ideal for large gatherings. Scalloped potatoes are one of the few side dishes that actually benefit from resting. Preparing them ahead of time and doing the bulk of the baking before your guests arrive saves critical oven space and reduces stress. The necessary 15 to 20-minute resting period (Step 9) allows the sauce to fully absorb and set, ensuring the slices hold their shape beautifully when served. This makes it an invaluable recipe for Thanksgiving, Christmas, or Easter dinner when oven real estate is precious.

For more great comfort food ideas perfect for hosting, consider trying this recipe alongside a classic like Herb Butter Roasted Turkey Breast.

The Mandoline Magic: Efficiency and Consistency

We strongly recommend using a mandoline slicer. While slicing 5 pounds of potatoes by hand is achievable, it’s difficult to maintain the required 1/8-inch thickness for all slices. The mandoline ensures uniformity, which is the cornerstone of success for any potato gratin or scalloped dish. Uniformity means even cooking, a beautiful presentation, and a superior texture.

Customizable Comfort: A True Potato Gratin

The base recipe for these Creamy Scalloped Potatoes is perfection, but it also serves as an excellent canvas for customization. Love a bit of spice? Add a pinch of cayenne pepper to the cream sauce. Prefer herbs? Incorporate finely chopped fresh thyme or rosemary into the layers. Looking for a touch of luxury? Use a blend of Gruyère and Parmesan for the topping. The robust Béchamel base stands up beautifully to additions, allowing you to tailor this cheesy potato casserole to your family’s preferences while maintaining the core integrity of the dish. The inherent satisfaction derived from serving a deeply flavored, perfectly cooked potato dish is unmatched, making this a culinary win every time.

Ingredients and Essential Tools for the Best Creamy Scalloped Potatoes

Success starts with precise measurements and the right equipment. Below is a detailed breakdown of the components, along with tips on why each item is crucial for achieving truly rich, Creamy Scalloped Potatoes.

Ingredients: Detailed List and Selection Tips

For the Potatoes:

• 5 pounds Russet or Yukon Gold potatoes: Selection is vital. Russet potatoes are starchier, which helps the sauce thicken slightly, but they require careful handling as they can break down easily. Yukon Golds are waxy, hold their shape better, and offer a buttery flavor, making them our top recommendation for the smoothest texture in this cheesy potato casserole.
• 2 teaspoons kosher salt (divided): Essential for seasoning the potatoes in layers, not just the sauce.
• 1 teaspoon black pepper (divided): Freshly ground pepper enhances the flavor significantly.

For the Cream Sauce (Béchamel Foundation):

• ½ cup (1 stick) unsalted butter: Used to create the roux. Unsalted allows you to control the total sodium content.
• ½ cup all-purpose flour: The thickening agent for the sauce. Ensure it is whisked until smooth with the butter to prevent lumps.
• 4 cups whole milk, warmed slightly: Warm milk incorporates into the hot roux much smoother and faster than cold milk, minimizing lump formation. Do not use skim milk; the fat content in whole milk is necessary for the rich mouthfeel.
• 1 cup heavy cream: This is the secret to ultimate creaminess. Adding heavy cream after the initial Béchamel has thickened prevents it from boiling down too much and adds richness.
• 1 ½ teaspoons kosher salt: Necessary for seasoning the large volume of dairy.
• 1 teaspoon freshly ground black pepper: Adds a savory bite.
• 1 teaspoon garlic powder: Provides deep, pervasive garlic flavor without the risk of fresh garlic burning during the long bake.
• ½ teaspoon onion powder: Pairs perfectly with garlic powder to create an aromatic foundation for the homemade cream sauce.
• ¼ teaspoon ground nutmeg (optional, but highly recommended): This traditional French addition adds depth and cuts through the richness.
• 1 ½ cups shredded sharp white cheddar or Gruyère cheese, divided: Gruyère is traditional for a potato gratin and melts beautifully, offering a nutty, complex flavor. Sharp white cheddar provides tang and excellent meltability. Ensure the cheese is freshly shredded, as pre-shredded cheese contains anti-caking agents that can inhibit smooth melting.

Essential Tools for Scalloped Potato Success

Having the right tools is key, especially when dealing with the high volume of potatoes required for this large-format casserole. Investing in quality equipment ensures consistent results and saves preparation time.

• Mandoline Slicer (Highly Recommended): This is arguably the most critical tool. It guarantees the uniform 1/8-inch slices necessary for even cooking. Always use the safety guard! Without it, you risk unevenly cooked or crunchy potato slices.
• 9×13-inch Baking Dish: A standard large casserole dish, ideally ceramic or glass, which retains heat well and ensures the edges of the potatoes cook evenly.
• Large, Heavy-Bottomed Saucepan or Dutch Oven: Necessary for preparing the Béchamel sauce. Heavy bottoms distribute heat evenly, preventing the roux from burning and ensuring a smooth, lump-free sauce.
• Sturdy Whisk: Essential for incorporating the milk into the roux to prevent lumps. A balloon whisk works best here.
• Wire Rack: Crucial for the resting period after baking. Resting the dish on a rack stops the cooking process quickly and allows air to circulate underneath, helping the sauce set perfectly.
• Kitchen Towels: Used for patting the sliced potatoes dry to remove excess surface starch, which can make the finished sauce gummy.

Detailed Step-by-Step Instructions for Perfectly Creamy Scalloped Potatoes

Follow these steps closely to ensure your homemade cream sauce is silky, your potatoes are tender, and your final dish is magnificent. Consistency and heat control are vital for this cheesy potato casserole.

Step 1: Preparation and Preheating

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. This prevents the potatoes and cheese along the edges from sticking. The most time-consuming but crucial step is potato preparation: peel the 5 pounds of potatoes and slice them uniformly 1/8-inch thick. Use a mandoline for precision. Once sliced, place them on clean kitchen towels or paper towels and gently pat them dry to remove excess starch. This step is often overlooked but prevents a gummy sauce.

Step 2: Prepare the Roux The Foundation of the Béchamel

In a large, heavy-bottomed saucepan, melt the ½ cup of unsalted butter over medium heat. Once the butter is completely melted and slightly foamy, whisk in the ½ cup of all-purpose flour. Stir constantly until a smooth paste, or roux, forms. Cook the roux for 2 to 3 minutes, stirring constantly. This process cooks out the raw flour taste. The roux should remain pale we are making a white sauce, so do not let it brown.

Step 3: Create the Cream Sauce

Remove the saucepan momentarily from the direct heat source. Slowly and gradually pour the 4 cups of warm milk into the roux, whisking vigorously the entire time. This rapid whisking prevents lumps from forming. Return the pan to medium heat. Continue to whisk gently until the sauce begins to simmer and thickens enough to generously coat the back of a spoon (about 5 to 7 minutes). Do not allow the sauce to come to a rolling boil, as this can scorch the bottom. Reduce the heat to low once thickened.

Step 4: Season and Finish the Sauce

Remove the pan from the heat entirely. Stir in the 1 cup of heavy cream, the 1 ½ teaspoons of kosher salt, the 1 teaspoon of black pepper, the garlic powder, onion powder, and the essential ¼ teaspoon of ground nutmeg. Stir until fully combined and fragrant.

Next, add 1 cup of the shredded sharp white cheddar or Gruyère cheese (reserve the remaining ½ cup for the topping). Stir vigorously until the cheese is completely melted and the sauce is uniform and beautifully creamy. Taste the sauce now and adjust seasoning if necessary remember, the potatoes absorb a lot of salt during cooking.

Step 5: Layer the Potatoes (Initial Layer)

Pour a small amount of sauce (about 1/2 cup) into the prepared baking dish and spread it across the bottom this prevents the first layer of potatoes from sticking and ensures the bottom is moist. Now, arrange the sliced potatoes. Create the first layer by slightly overlapping the slices, entirely covering the bottom of the 9×13-inch dish. Lightly sprinkle this layer with a pinch of the remaining salt and pepper. Pour approximately one-third of the cream sauce evenly over this layer. Make sure the sauce flows between the gaps.

Step 6: Complete the Layers

Repeat the layering process two more times. Place the second layer of sliced potatoes, sprinkle with seasoning, and pour over another one-third of the homemade cream sauce. Finally, place the last layer of potatoes and pour the remaining cream sauce over the top. Gently press down on the potatoes with the back of a spoon or spatula to ensure all slices are submerged in the sauce and that there are no significant air pockets.

Step 7: Initial Baking (Covered)

Cover the baking dish tightly with aluminum foil. This seals in the steam and moisture, which is vital for tenderizing the dense potato layers. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. Baking covered ensures the potatoes cook fully and tenderize without the top crust drying out or burning prematurely. This step is non-negotiable for achieving a tender texture.

Step 8: Final Baking (Uncovered)

After 60 minutes, carefully remove the foil. The potatoes should be softened but not fully tender yet. Sprinkle the remaining ½ cup of shredded cheese evenly over the top for the crust. Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes. The dish is ready when the potatoes are easily pierced with a fork (fork-tender), the sauce is visibly bubbling, and the top crust is beautifully golden brown and caramelized. If the top browns too quickly, cover loosely with foil for the last 10 minutes.

For inspiration on making other holiday favorites, check out our guide on Easy Garlic Mashed Potatoes.

Step 9: Rest and Serve

Remove the Creamy Scalloped Potatoes from the oven. Crucially, let them rest on a wire rack for at least 15 to 20 minutes before attempting to slice or serve. Resting allows the starches in the potatoes to fully release, and the sauce to set and absorb back into the layers. Skipping this step results in a runny, messy dish. Once rested, the cheesy potato casserole will hold its structure perfectly when scooped, allowing you to appreciate the beautiful layering.

Tips, Variations, and Troubleshooting for Creamy Scalloped Potatoes

While the classic recipe is perfect as written, understanding how to tweak it and avoid common pitfalls ensures your success, whether you’re trying a vegan version or just trying to manage a busy kitchen.

Pro Tips to Avoid Common Mistakes

• Preventing Curdling: Curdling often happens when high-fat dairy is rapidly heated or boiled too hard. Ensure you heat the milk gently and remove the sauce from the heat before adding the heavy cream and cheese. Never boil the finished cheese sauce.
• Slicing Consistency is Key: Seriously, use a mandoline. If your slices range from paper-thin to chunky, you will have a mix of mushy and crunchy potatoes. Consistency guarantees the perfect tender result throughout the whole dish.
• Rinsing vs. Patting Dry: Some chefs rinse potatoes to remove starch, but this adds moisture. We recommend simply slicing and patting them dry quickly. Excess starch can make the sauce gluey, but too much moisture will thin the sauce.
• Pre-shredded Cheese Warning: Pre-shredded cheese contains cellulose (anti-caking agents) which prevents it from melting smoothly and can result in a grainy sauce. Always shred your own sharp white cheddar or Gruyère for the best results.
• The Importance of Resting: If you serve the scalloped potatoes immediately, the piping hot sauce will run everywhere. The 15-20 minute rest is non-negotiable for stability and a beautiful presentation.

Ingredient Alternatives and Flavor Variations

Cheese Variations for the Creamy Scalloped Potatoes

While sharp cheddar and Gruyère are excellent, you can change the flavor profile dramatically by swapping the cheese:

• For a Stronger Gratin Flavor: Use 1 cup of Gruyère and ½ cup of freshly grated Parmesan cheese. Parmesan adds a salty, umami kick and creates an intensely crisp top crust.
• For a Smoky Flavor: Replace a quarter of the cheese with smoked cheddar or smoked Gouda.
• For a Classic American Taste: Use sharp yellow cheddar for a familiar color and tang.

Dairy and Dietary Swaps

This recipe relies heavily on dairy fat, but some adjustments are possible for specific diets:

• Gluten-Free Version: Replace the all-purpose flour in the roux with an equal amount of certified gluten-free all-purpose flour blend (one that contains Xanthan gum) or use cornstarch (you’ll only need about half the amount of cornstarch mixed into cold milk before adding to the hot pan).
• Vegan Scalloped Potatoes: This is more challenging but achievable. Replace butter with vegan butter sticks (e.g., Miyoko’s), use cashew cream or full-fat oat milk instead of whole milk, and use a thickening agent like cornstarch or chickpea flour for the roux. Nutritional yeast and high-quality vegan cheddar shreds can replicate the cheesy flavor.

Adding Protein and Aromatics

Turn this side dish into a main course:

• Ham or Bacon: Layer thinly sliced cooked ham or crumbled, crispy bacon between the potato layers (especially steps 5 and 6). This is often called “Potatoes Dauphinoise with Ham.”
• Caramelized Onions: Sauté two medium onions until deeply caramelized and layer them in with the potatoes. This adds incredible sweetness and depth to the homemade cream sauce.
• Herbs: Incorporate finely minced fresh thyme, rosemary, or chives into the cream sauce for an earthy, aromatic twist.

Nutritional Values and Benefits of This Potato Casserole

While Creamy Scalloped Potatoes are undeniably an indulgence, potatoes themselves offer significant nutritional benefits, and using whole, real ingredients makes this a superior choice compared to store-bought mixes.

Estimated Nutritional Breakdown (Per Serving, based on 12 servings)

Given the rich dairy and cheese content, this dish is calorie and nutrient-dense. The exact values vary based on the specific cheese used and the size of the potatoes, but here is a representative estimate:

Key Health Benefits of Scalloped Potatoes Ingredients

The Power of Potatoes

Potatoes often get a bad reputation, but they are nutritional powerhouses when prepared well. They are naturally gluten-free and contain minimal fat before adding the sauce. The type of potato used (Russet or Yukon Gold) is a fantastic source of energy and essential micronutrients:

• Potassium: Potatoes are richer in potassium than bananas, which is essential for regulating blood pressure and fluid balance.
• Vitamin C: Potatoes contain a decent amount of Vitamin C, a powerful antioxidant that supports the immune system.
• Fiber (in the skin): Although we peel them for this recipe, the starch content contributes to satiety.

Dairy and Protein Benefits

The whole milk, heavy cream, and cheese provide vital nutrients that contribute to overall health:

• Calcium: The significant calcium content in the dairy is essential for bone health and muscle function.
• High-Quality Protein: Cheese and milk are excellent sources of complete proteins, supporting muscle maintenance and repair.
• Vitamins A and D: Dairy products often contain these fat-soluble vitamins, which are crucial for vision, immune function, and calcium absorption.

While this is a celebratory, rich dish designed for ultimate flavor and comfort, it’s beneficial to know that the base ingredients contribute meaningfully to your nutritional intake. Enjoying a serving of these high-quality, homemade Creamy Scalloped Potatoes is a delicious way to consume essential minerals and fats.

To see more of our comfort food ideas and holiday recipes, be sure to follow us on Pinterest: Recipes Luna Pinterest Page.

FAQs About Creamy Scalloped Potatoes and Cheesy Potato Casseroles

Here we address common questions users ask when preparing this classic side dish, ensuring you have all the knowledge for success.

Conclusion: Your New Favorite Cheesy Potato Casserole

Mastering a dish like Creamy Scalloped Potatoes is a rite of passage for any home cook. This recipe provides the definitive guide to achieving that ideal balance: the potatoes are tender and fully cooked, the homemade cream sauce is rich, velvety, and never separated, and the top is crowned with a perfect layer of golden, bubbly cheese.

We’ve emphasized the small yet critical techniques the consistent 1/8-inch slicing, the cooking of the roux, the gentle addition of warm milk, and the all-important 20-minute rest because these steps transform an average potato dish into a truly memorable one. Whether serving it alongside a perfectly roasted chicken, a holiday ham, or a prime rib, these Creamy Scalloped Potatoes will undoubtedly steal the show.

This cheesy potato casserole is more than just comfort food; it’s a dish that brings people together, offering warmth and decadence in every forkful. Now that you have the complete blueprint for success, grab your mandoline and your sharp cheddar, and prepare to be amazed. Don’t forget to try pairing this perfect side dish with other comforting classics, like this French Onion Broccoli Cheese Casserole.

We absolutely love hearing about your culinary successes! Once you’ve baked this incredible batch of Creamy Scalloped Potatoes, come back and leave a comment below letting us know how it turned out, or share a photo on social media. Happy cooking!

CREAMY SCALLOPED POTATOES (Gratin Dauphinois Style)

Rich, decadent, and made with a homemade creamy Béchamel sauce and three layers of tender, thinly sliced potatoes. This classic side dish is the perfect comforting accompaniment for holidays or a cozy family meal.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 servings

Course: Holiday, Side Dish

Cuisine: American, French

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes

• 5 pounds Russet or Yukon Gold potatoes, peeled and uniformly sliced 1/8-inch thick
• 2 teaspoons kosher salt (for seasoning layers) divided
• 1 teaspoon black pepper (for seasoning layers) divided

For the Cream Sauce (Béchamel)

• ½ cup unsalted butter (1 stick)
• ½ cup all-purpose flour
• 4 cups whole milk, warmed slightly
• 1 cup heavy cream
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground nutmeg optional, but highly recommended
• 1 ½ cups shredded sharp white cheddar or Gruyère cheese divided (1 cup for sauce, ½ cup for topping)

Equipment

• 9x13 inch baking dish
• Mandoline Slicer (Recommended)
• Large Heavy-Bottomed Saucepan or Dutch Oven
• Whisk

Method

 

Preparation and Sauce

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Ensure all potatoes are sliced to the same thickness (approximately 1/8 inch) and patted dry to remove excess starch.
2. Prepare the Roux: In a large, heavy-bottomed saucepan or Dutch oven, melt the ½ cup of butter over medium heat. Once the butter is fully melted and foamy, whisk in the ½ cup of all-purpose flour until a smooth paste, or roux, forms. Cook the roux for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste. Do not let the roux brown.
3. Create the Cream Sauce: Slowly and gradually pour the warm milk into the roux, whisking constantly until the mixture is smooth and lump-free. Continue to whisk until the sauce thickens enough to coat the back of a spoon (about 5 to 7 minutes). Reduce the heat to low.
4. Season and Finish the Sauce: Remove the pan from the heat. Stir in the heavy cream, the 1 ½ teaspoons of kosher salt, the 1 teaspoon of black pepper, the garlic powder, onion powder, and ground nutmeg. Stir until fully combined. Next, add 1 cup of the shredded cheese to the sauce and stir until the cheese is completely melted and the sauce is uniform and creamy. Taste the sauce and adjust seasonings if necessary.

Layering and Baking

1. Layer the Potatoes: Arrange the sliced potatoes in the prepared 9x13-inch baking dish. Create the first layer by overlapping the slices slightly, covering the bottom of the dish entirely. Lightly sprinkle the layer with a pinch of the remaining salt and pepper. Pour approximately one-third of the cream sauce evenly over this first layer of potatoes, making sure the sauce flows between the gaps.
2. Complete the Layers: Repeat the layering process two more times: place the second layer of sliced potatoes, sprinkle with seasoning, and pour over another one-third of the cream sauce. Finally, place the last layer of potatoes and pour the remaining cream sauce over the top. Gently press down on the potatoes with the back of a spoon to ensure all slices are submerged in the sauce.
3. Initial Baking (Covered): Cover the baking dish tightly with aluminum foil. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. Baking covered ensures the potatoes cook fully and tenderize without the top crust drying out or burning.
4. Final Baking (Uncovered): After 60 minutes, carefully remove the foil. Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the potatoes. Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes, or until the potatoes are fork-tender, the sauce is bubbly, and the top crust is golden brown and caramelized.
5. Rest and Serve: Remove the scalloped potatoes from the oven and let them rest on a wire rack for at least 15 to 20 minutes before serving. Resting allows the sauce to fully set and absorb back into the layers, which prevents the dish from running apart when sliced.

Notes

The key to perfect scalloped potatoes is uniform slicing—if slices are too thick, they won't cook evenly in the time allotted. Using a mandoline slicer ensures success. Also, make sure to warm the milk slightly before adding it to the roux to prevent lumps and promote smooth sauce thickening.