Scalloped Potatoes

Scalloped Potatoes-9Scalloped potatoes are absolutely divine. This recipe is not for calorie counters, because there are plenty to count in this dish. Which is why I don’t bother counting. Once in a while, it’s permissible to savor every bite of something that tastes this delicious.

Most scalloped potato recipe bake the potatoes in a bechamel sauce, a white sauce made with butter, flour and dairy. However, this usually results in gloppy, mushy potatoes. This recipe simply cooks the potatoes in cream and milk, which is why the potatoes have a velvety, light texture. Since potatoes are starchy, they provide a perfect thickness to the cream. Another awesome technique for these potatoes is precooking them in the cream before baking in the oven, which drastically reduces the amount of baking time. Topped with a crunchy sprinkling of crushed potato chips and melted cheese, it’s a perfect texture contrast. Not to mention how pretty it is. It couldn’t be easier than this.  

Recipe adjusted from America’s Test Kitchen

Ingredients:

2 Tablespoons butter

1 onion, minced

2-3 garlic cloves, minced

4 lbs potatoes

1 Tablespoon dry herb mixture

1 dry bay leaf

3 cups heavy cream

1 cup milk

salt, ground black pepper, to taste

1 cup grated cheese (Mozzarella, Cheddar, Parmesan, Provolone, etc)

1 cup potato chips, crushed

Preheat the oven to 350 degrees.

Instructions:

Peel and slice the potatoes into 1/8 inch thin slices. If you have a mandoline or a slicing option on your food processor, now is the time to use it. 
Scalloped Potatoes-1-10Melt the butter over medium heat in a large pot. Add the minced onion and cook until tender and slightly golden. 
Add the garlic and cook for about 30 seconds. Scalloped Potatoes-2Add the potatoes, dry herbs and bay leaf. Scalloped Potatoes-3Pour in the heavy cream and milk. Scalloped Potatoes-4Bring to a boil and then reduce to a simmer.  
Season with 2-2 1/2 teaspoons salt, 1/2 teaspoon pepper. You can also add fresh thyme. Cover the pot and cook on medium-low heat until the potatoes are about 3/4 way cooked through, 10-15 minutes. 
Discard the bay leaf.

Pour into a 13×9 inch baking dish and even it out. Scalloped Potatoes-5Top with crushed potato chips and shredded cheese. Scalloped Potatoes-6
Bake for 15-25 minutes, until bubbly and cheese is melted and golden.

You can make this dish ahead of time and store in the refrigerator until you’re ready to bake it. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven.

How perferct is this to serve for company or on a busy day?Scalloped Potatoes-8

Scalloped Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6-8
Ingredients
  • 2 Tablespoons butter
  • 1 onion, minced
  • 2-3 garlic cloves, minced
  • 4 lbs potatoes
  • 1 Tablespoon dry herb mixture
  • 1 dry bay leaf
  • 3 cups heavy cream
  • 1 cup milk
  • salt, ground black pepper, to taste
  • 1 cup grated cheese (Mozzarella, Cheddar, Parmesan, Provolone, etc)
  • 1 cup potato chips, crushed
  • Preheat the oven to 350 degrees.
Instructions
  1. Peel and slice the potatoes into ⅛ inch thin slices. If you have a mandoline or a slicing option on your food processor, now is the time to use it.
  2. Melt the butter over medium heat in a large pot. Add the minced onion and cook until tender and slightly golden. Add the garlic and cook for about 30 seconds.
  3. Add the potatoes, dry herbs and bay leaf. Pour in the heavy cream and milk. Bring to a boil and then reduce to a simmer.
  4. Season with 2-2½ teaspoons salt, ½ teaspoon pepper. You can also add fresh thyme. Cover the pot and cook on medium-low heat until the potatoes are about ¾ way cooked through, 10-15 minutes.
  5. Discard the bay leaf. Pour into a 13x9 inch baking dish and even it out. Top with crushed potato chips and shredded cheese.
  6. Bake for 15-25 minutes, until bubbly and cheese is melted and golden.
  7. You can make this dish ahead of time and store in the refrigerator until you're ready to bake it. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven.

35 Comments

  • Tatyana V

    Olga, thank you so much for such an easy version of scalloped potatoes. I love it but the recipe that I have has too many ingredients and too much work. Thanks again, I will definitely try it 🙂

  • Tanya Sem

    This looks amazing! I think I’m going to try making this for dinner tonight! Thanks for such amazing recipes! I’m starving just looking at this one 🙂

  • Alina

    Thank you for this recipe. I made it for a family gathering (I actually put it together the night and added the chips and the cheese right before baking it the next day) and it was amazing! Even those siblings who eat ONLY mashed potatoes, tried it, loved it, and then had some more of it!

    • olgak7

      Good question! The great thing about scalloped potatoes is that you can serve them with just about anything. Here are some really good options: Tender Chicken Patties, Chicken Saltimbocca, Easy Baked Chicken Wings, Cheesy Chicken Meatballs, Honey-Garlic Glazed Meatballs, Broiled Salmon or BBQ Ribs. I really like serving green beans with Scalloped Potatoes, Tomato Salad or Crunchy Cabbage Cucumber Salad. Hope that helps:).

  • Yelena

    Have you tried using half and half for this recipe? Also does it have to be russett potatoes? I only have yellow. Thanks.

    • olgak7

      Yelena,
      Yep, I’ve tried it with half and half. The potatoes turn out a little watery and not as creamy and luscious as when you use cream. You can use yellow potatoes too. I usually have yellow potatoes in my house, so I’ve used them before. Russets work better for this recipe, but yellow will be just fine.

  • natalia

    I use yellow potatoes , but than I cut them as wedges instead of chips, this way popatoes don’t mash, cz yellow potatoes are more tender than russets. My husband likes scalooped potatoes better than any other potatoes. 🙂 I do it just a little bit different , without cheese, but the idea is the same. 🙂

  • Elian

    Hi Olga, just made this dish and it came out absolutely delish! I’m coming back for more recipes in the near future:) Good job!

  • Yana

    Olga, these potatoes turned out absolutely delicious!!! I was wondering if it would be ok to add bacon bits on top? Or would it change the potatoes too much? This recipie is absolutely awesome!!!

  • Brandi

    I seriously love your website.. Very nice colors & theme.
    Did you build this web site yourself? Please reply back
    as I’m wanting to create my own personal website and want to learn where you got this from or exactly what the theme is called. Thanks!

  • Mariya G

    I make this potatoes all the time 🙂 so yummy. One thing though how and when can I add meat to here like chicken or ham to make it just one meal cuz my hubby has to have meat with everything. Thank you!:)

    • olgak7

      Mariya,
      I usually serve this as a side dish with another meat dish.
      However, if you want to make it one meal in one dish, you can chop up some ham or cooked chicken or sausage and add it right to the potatoes when you’re cooking them with the dairy.

  • Mia

    i made this dish this sat evening and finished baking on sunday when guest came over and it turned out so so good! 🙂
    everybody like those potatoes!
    thanks! 🙂

  • Yuliya

    Hi Olga,
    This might be a silly question but if I make this before church and leave it out to cool (2-3 hours) while we go to church and Come back with guests and bake it than, do you that will be ok? Won’t go bad? Since i won’t have a chance to put it away In the fridge.

    • olgak7

      It shouldn’t spoil, Yuliya. If you can, wrap it up in a heated blanket, so that it stays as warm as possible. Also, you can pre make it the day before serving it, and simply bake it when you come home from church.

  • Natalie

    Hi Olga, can these potatoes be reheated in the microwave in the glass dish? Will they taste differently if reheated in the microwave. I’d like to bake them the night before and reheat them the following day at a location where a microwave is only available for reheating. There is no oven or stove on the premises.

  • Liya

    Hi Olga, what kind of herbs you had in the herb mixture you used?
    Thank you for your recipes they are delicious! 🙂

  • Mila

    Olga,
    After I saw for the first time your cheese filled pastry recipe, I started to browse and found many great recipes that I saved. Like, scallop potatoes. I have made the ones from Natasha’s Kitchen several times and my husband loves it. Now, I can’t wait to try yours.

    But from the main page, the title states ‘Scalop Potatoes with Ham’? I thought it was cool and unique but couldn’t find ham in your ingridients or description. Maybe I missed it. If I were to use ham to give a dish a little meaty flavor, when do you think I should use it? Sprinkle small chunks of ham, then chips, then cheese on top of it? All that before I place it in the oven or ham goes last, somewhere in the middle of baking? How would it affect the salt amount in the recipe since ham is usually salty already? I want to go all 9 yards with the recipe and try the full version.

    Please explain or share your opinion on that?
    Thank you!

    • olgak7

      I’m not sure what you mean by Scalloped Potatoes With Ham. I never posted a recipe with ham. Maybe it was from a post for Easter, where I talked about serving a Glazed Holiday Ham With Scalloped Potatoes? If you want to include ham in the Scalloped Potatoes, I would just chop some up and add it to the potatoes before putting it in the oven.
      The salt amount is completely up to you. Yes, ham is salty, but I don’t think it would give the potatoes too much saltiness.

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