Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.
Hot and Bubbly From the Oven
Scalloped Potatoes or Potatoes Dauphinoise
Colder weather just naturally makes us yearn for comfort food. Hearty stews. Rich, creamy soups. Loaves of warm, crusty bread. And, in my case, scalloped potatoes.
I have been making them the way my Mother did for years now, layering slices of potato with flour and butter, then pouring milk over the whole thing and dotting with more butter before popping them into the oven. A few months ago, I tried scalloped potatoes Dauphinoise that were so mouthwatering, I just knew I would never make them the same old way again. Some people might call this "au gratin" because of the cheese. Whatever the name, they are scrumptious.
This easy recipe takes scalloped potatoes to a new level. Cheesy and flavorful, you won't believe how good these are until you try them.
Please rate this recipe
Cheesy, Delicious Scalloped Potatoes
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 35 min
Ingredients for Cheesy Scalloped Potatoes
- 3 lbs waxy potatoes
- 6 ounces Gruyere cheese, grated
- 2 cups table cream
- 3 cloves garlic, peeled and crushed
- one pinch nutmeg
- 2 sprigs thyme, fresh
- 2 ounces butter, (optional)
Just a Few Easy Steps to Make This Wonderful Dish
Let's Get Cooking...
- Preheat oven to 350F.
- Wash and peel the potatoes, then slice them into fairly thin slices (so they cook faster). Layer the potato slices, overlapping them slightly, in a heavy casserole or lasagna dish.
- Sprinkle a generous amount of the grated Gruyere on the first layer of potatoes, season with salt and pepper to taste, then start the next layer. Depending on the size of your dish, you will end up with 3 or 4 layers of potatoes and cheese. Don't worry if the layers and rows aren't perfectly neat.
- Add the cream, crushed garlic cloves, nutmeg and sprigs of thyme into a small saucepan and bring the cream to a gentle boil. Remove the garlic cloves and thyme, and pour the cream over the potatoes.
- Press the potatoes down with the back of a wooden spoon or spatula so that the layers are nice and tight. Dot the top with butter (optional). Cover the dish with aluminum foil and pop it in the oven.
- Bake the potatoes for one hour, then remove them from the oven (careful, as it is very hot). Remove the foil and bake the potatoes for another 15 minutes or until they are nice and golden brown on top and the potatoes are cooked through. You can test to see if they are done by inserting a sharp knife in a few spots. If they seem too firm, give them another 10 minutes or so.
- Let them rest for about 10 minutes to make cutting them into slices easier. Enjoy!
© 2017 Kaili Bisson
Kaili Bisson (author) from Canada on February 27, 2019:
Hello Chitrangada. I'm so glad you enjoyed this hub. Please give the recipe a try and come back and let me know if your family liked the dish.
Chitrangada Sharan from New Delhi, India on February 27, 2019:
This recipe sounds delicious and I would love to try it. Although potatoes are my family’s favourite, in any form, I haven’t tried something like this. Interesting combination of ingredients.
Thanks for sharing the details and helpful pictures.
Kaili Bisson (author) from Canada on February 21, 2017:
Hello Dianna, you are so welcome. They are such a wonderful cold weather food.
Dianna Mendez on February 19, 2017:
I love scalloped potatoes but I rarely have the enjoyment of eating them. The dish brings fond memories of holiday celebrations back home. Your add of nutmeg and the Gruyere cheese must bring a wonderful flavor to the potatoes. I will try this next time I have company. Thank you for sharing!
Kaili Bisson (author) from Canada on February 06, 2017:
Hello Flourish. They really do smell so good when they are cooking. You might want to experiment and add more nutmeg to suit your taste...I like a little more thyme and garlic.
FlourishAnyway on February 05, 2017:
These look and sound so good I can almost smell them cooking from here. I'm discovering that nutmeg is a secret ingredient in a lot of great things.
Kaili Bisson (author) from Canada on January 26, 2017:
You are so welcome Bill. If you like nutmeg and garlic, you can experiment by adding a little more of each. Let me know how it goes!
Bill Holland from Olympia, WA on January 25, 2017:
This is a great reminder. I love scalloped potatoes, but we never have them. I do believe we are going to change all that this weekend, thanks to your recipe. Thank you!