The Best Scalloped Potatoes Ever

Updated on January 26, 2017
Kaili Bisson profile image

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

These are piping hot and smell wonderful!
These are piping hot and smell wonderful! | Source

Please rate this recipe

5 stars from 4 ratings of Scalloped Potatoes

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.

Cheesy, delicious scalloped potatoes

Serve these delicious scalloped potatoes on their own or pair them with a slice of meat pie and a side salad.
Serve these delicious scalloped potatoes on their own or pair them with a slice of meat pie and a side salad. | Source

Cook Time

Prep time: 20 min
Cook time: 1 hour 15 min
Ready in: 1 hour 35 min
Yields: 8 servings

Tip for making scalloped potates

Waxy potatoes like new potatoes work well as they hold their shape well when used for dishes like scalloped potatoes. But don't be afraid to try your own favorite all purpose potato.

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

Click thumbnail to view full-size
Just a few ingredients needed to make this recipeGrate the GruyereLayer the potato slices and grated cheesePour the hot cream over the potatoes
Just a few ingredients needed to make this recipe
Just a few ingredients needed to make this recipe | Source
Grate the Gruyere
Grate the Gruyere | Source
Layer the potato slices and grated cheese
Layer the potato slices and grated cheese | Source
Pour the hot cream over the potatoes
Pour the hot cream over the potatoes | Source

Let's get cooking...

  1. Preheat oven to 350F
  2. 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.
  3. 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.
  4. 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.
  5. Press the potatoes down with the back of a wooden spoon or spatula so the layers are nice and tight. Dot the top with butter (optional). Cover the dish with aluminum foil and pop it in the oven.
  6. 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.
  7. Let them rest for about 10 minutes to make cutting them into slices easier. Enjoy!

For extra rich potatoes, use heavy cream instead of table cream

Based on 8 servings with no butter added

Nutrition Facts
Calories 336
Calories from Fat162
% Daily Value *
Fat 18 g28%
Saturated fat 11 g55%
Carbohydrates 31 g10%
Fiber 4 g16%
Protein 11 g22%
Cholesterol 26 mg9%
Sodium 105 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2017 Kaili Bisson

Comments

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    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      21 months ago from Canada

      Hello Dianna, you are so welcome. They are such a wonderful cold weather food.

    • teaches12345 profile image

      Dianna Mendez 

      21 months ago

      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 profile imageAUTHOR

      Kaili Bisson 

      21 months ago from Canada

      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.

    • profile image

      FlourishAnyway 

      21 months ago

      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 profile imageAUTHOR

      Kaili Bisson 

      21 months ago from Canada

      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!

    • billybuc profile image

      Bill Holland 

      21 months ago from Olympia, WA

      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!

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