Easy Scalloped Potatoes
These easy scalloped potatoes made with cream and topped with cheese and crushed chips. Perfect holiday side dish—no béchamel needed!
Servings: 6 -8
Ingredients
- 4 pounds potatoes gold/yellow, sliced into ⅛ inches
- 1 medium/large onion finely chopped
- 3-6 garlic cloves minced
- 2 Tablespoons butter
- 1 Tablespoon dry herbs & spices granulated onion/garlic, dry chives, green onions, parsley, thyme, etc.
- 1-2 dry bay leaves
- 1 cup milk
- 3 cups heavy cream
- salt, ground black pepper to taste
- 1 cup grated cheese Mozzarella, Cheddar, Monterey Jack, Gruyere, Parmesan, Provolone, etc.
- 1 cup potato chips crushed
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prep the ingredients. 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, or just use a knife. Finely chop the onion and mince the garlic. Grate the cheese.
- Melt the butter over medium heat in a large pot. Add the minced onion and cook until tender and slightly golden, seasoning with salt and pepper, to taste. Add the garlic and cook for about 30 seconds.
- Add the potatoes, milk, heavy cream, dry herbs & spices, bay leaf and season with salt and pepper, about 2-2 ½ teaspoons salt, ½ teaspoon pepper. Bring to a boil and then reduce to a simmer.
- Cover the pot and cook on medium-low heat until the potatoes are about ¾ way cooked through, 10-15 minutes. Make sure to stir the potatoes frequently, so nothing sticks to the bottom of the pot.
- Discard the bay leaves. Pour everything into a 13 X 9 inch baking dish and spread it out evenly. Top with crushed grated cheese and crushed potato chips.
- Bake for 15-20 minutes, in the preheated oven, until bubbly and cheese is melted and golden. After 15 minutes, I like to increase the heat to 425 F and continue baking for an additional 5-8 minutes so the cheese gets more golden and crisp.
- Serve hot, waiting 10-15 minutes for it to cool off. Store leftovers in the refrigerator for up to 5 days, tightly covered.
Notes
Potato Type: Gold (Yukon Gold) potatoes work best—they hold their shape and have a naturally buttery flavor. Russets are softer and can break down more during baking.
How to Prevent Scorching: When pre-cooking the potatoes in milk and cream, use a heavy-bottomed pot and stir often. This helps keep the dairy from sticking or burning as it heats—medium low heat is best. A thin, flimsy pot will scorch the dairy and cause the potatoes to stick.
Make-Ahead Tips: You can assemble this dish ahead of time and store it in the refrigerator (covered) until ready to bake, up to 2 days in advance. Let it sit at room temperature for 15–20 minutes before baking, while the oven is preheating. You may need to add 5–10 minutes to the bake time if it’s still cold.
Turn It Into a Meal: Add chopped ham, cooked bacon, sautéed mushrooms, or veggies like peppers or broccoli to make this a hearty one-dish dinner.
