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Scalloped Potatoes Recipe
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Scalloped Potatoes

Course Main Course
Cuisine American, Southern
Keyword scalloped-potatoes, scalloped-potatoes-recipe, southern-scalloped-potatoed
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Stand time 10 minutes
Servings 12 servings
Calories 379kcal

Ingredients

  • 3 lbs russet or golden potatoes peeled, sliced 1/8 inch thick
  • 2 cups heavy cream
  • 1 cup half and half
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/2 tsp Dijon mustard
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups medium cheddar cheese
  • 1 1/2 cups Colby jack cheese
  • 3 Tbsp grated Parmesan cheese divided
  • 1 Tbsp chopped parsley for garnishing

Instructions

  • Preheat oven to 400°F. Spray a 13x9-inch baking dish or pan with cooking spray. Set aside.
  • In a medium-size mixing bowl whisk together cream, half and half, salt, pepper, garlic, onion powder, Dijon and nutmeg until fully blended.
  • Toss together the shredded cheddar cheese and Colby jack cheese.
  • Assemble: Layer 1/3 sliced potatoes on bottom of dish. Drizzle with 1/3 cream sauce, 1/3 shredded cheese and 1/3 Parmesan. Repeat two more times ending with shredded cheese and Parmesan. (Season each layer of sliced potatoes lightly with salt and black pepper to your taste.)
  • Cover the scalloped potatoes tightly with aluminum foil. Bake for 40 minutes.
  • Lower oven temperature to 350°F. Continue to bake uncovered for another 35-40 minutes or until the potatoes are fork tender.
  • Allow scalloped potatoes to stand uncovered on the counter for 10 minutes, then serve garnished with fresh parsley.

Notes

  • Cheese - The difference between scalloped potatoes and potato gratin is basically cheese. Scalloped potatoes can be made with Swiss, Gruyere, gouda or any brand of sharp cheddar cheese that you enjoy. I chose to mix a custom cheese blend in this recipe.
  • No-Cook Sauce - The sauce for these potatoes is not cooked, so don't expect the texture to be the same as a thick bechamel or cheese sauce. It's perfectly decadent and simple, nonetheless. I don't recommend using milk in place of half and half or heavy cream.
  • Fresh Herbs - You can use a variety of herbs in these potatoes. Fresh thyme, chives or even rosemary depending on the flavor direction you want to take.
  • Allow Stand Time for the Sauce to Thicken - The starch in the potatoes will help thicken the sauce and the stand time is necessary to allow the sauce to thicken further before serving. Don't skip it.
  • To Peel or Not to Peel the Potatoes for Scalloped Potatoes? Traditional scalloped potatoes are peeled. It's perfectly acceptable to leave the peel on, if you prefer. When using Yukon Golds, the peel is very thin, anyway. Go with your preference.
  • Overlap the Potatoes - When layering the potatoes in the baking dish, they should overlap, don't leave gaps.
  • Use Freshly Grated Cheese - I highly recommend that you grate your own cheese for this dish for the best flavor.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 23g | Protein: 12g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 433mg | Potassium: 577mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1002IU | Vitamin C: 23mg | Calcium: 291mg | Iron: 1mg