Gordon Ramsay’s Scalloped Potatoes Were the Meal I Didn’t Know I Needed

I wasn’t even hungry, okay? I was tired-tired. Like, the kind of tired where you stare into the fridge for 14 minutes and somehow end up with a bag of shredded cheese in your hand, thinking about life. But then I remembered Gordon’s scalloped potatoes—creamy, cheesy (if you want), and oven-hugged. And suddenly, I was peeling potatoes like my life depended on it.

What Gordon Ramsay Would Do

So Gordon keeps it pretty classic here. No cheese in the base recipe (controversial, I know), just a rich béchamel-style sauce made from butter, onions, garlic, flour, milk, and broth. He layers it with precision—like a potato architect—seasons as he goes, and finishes it off with a broil for that crispy golden top. It’s humble. But it’s sneaky-fancy. You serve this at a dinner and people think you know things about wine pairings.

What I Changed (And Why)

Here’s what I meant to do: follow his exact recipe and finally be the disciplined home cook I’ve always aspired to be.

Here’s what actually happened:

• I added cheese. Gruyère. Because I needed joy.
• I didn’t use a mandoline. I used a chef’s knife and way too much faith.
• I may have slightly burnt the onions because I checked TikTok while they were sautéing. Whoops.
• I didn’t have chicken broth, so I used veggie broth and a splash of cream. Was it still delicious? YOU BET.

Also—layering potatoes with wet hands is weirdly satisfying. Highly recommend.

How It Turned Out

Okay. I was not emotionally prepared for how good this smelled while baking. Like, my upstairs neighbor texted me “are you making something insane?” halfway through.

The top was crisp and golden (thanks, broiler), the sauce was rich without being gloopy, and the potatoes were perfectly tender. Some of the bottom layers got slightly over-soft, but that’s probably because I didn’t slice them evenly (mandoline truthers, you win).

Also, the cheese melted into the sauce like a silky dream. So yes—my version veered off the Gordon path, but I regret nothing.

So, Was It Worth It?

You know when you’re not in the mood to cook but then the food heals you a little? Yeah. That was this.

Would I make it again? Absolutely. Probably for Thanksgiving. Or a breakup. Or both.

How to Make Scalloped Potatoes That Taste Like a Hug

Comfort food energy. Lazy but luxurious. Make these once and you’ll find yourself craving them on rainy days, sad days, or just potato days (every day?).

Smart Tips

• Use a mandoline if you value your fingertips and even cooking.
• Season every layer—don’t be stingy, bland potatoes are a crime.
• Cheese = optional happiness. Gruyère or sharp cheddar work beautifully.
• Don’t skip the foil or the top will crisp before the potatoes cook.
• Let it rest—like 15 minutes—so the sauce thickens and you don’t burn your mouth.

FAQs

Do I have to use cheese?
Nope. Gordon doesn’t. But it does make it extra cozy.

Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate. Bake it fresh when you’re ready.

What potatoes work best?
Starchy ones like Russets or Yukon Golds—nothing too waxy.