Scalloped Potatoes

5 from 1 reviews


  • 2 Tablespoons butter
  • 1 onion, minced
  • 23 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.


  1. 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.
  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 2-2 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.
  5. Discard the bay leaf. Pour into a 13×9 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.