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These Scalloped potatoes are rich and wonderful. You’d probably earn 10,000 points with weight watchers, but it’s a very nice dish for special occasions. Oh and we are continuing our countdown to Christmas so read on to find out what I’m giving away!
Ingredients for Au Gratin Scalloped Potatoes:
3 lbs Yukon Gold Potatoes, peeled
1/2 yellow onion
4-6 garlic cloves
1 tsp salt
1 tsp black pepper
3 cups shredded cheddar jack cheese
2 cups heavy whipping cream
1 cup whole milk
4 Tbsp unsalted butter
How to Make Scalloped Potatoes:
Preheat Oven to 375˚ and butter a 9×13 glass baking dish.
1. Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water. Mandolin… ahem…hint, hint.
2. Sautee 4 Tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish (after step 4).
3. Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
4. Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won’t be fully covered by cream and that’s ok. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
Merry Christmas and happy cooking! 🙂
-Natasha
Scalloped Potatoes Recipe
Ingredients
- 3 lbs Yukon Gold Potatoes, peeled
- 1/2 yellow onion
- 4-6 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 3 cups shredded cheddar jack cheese
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 tbsp unsalted butter
Instructions
Preheat Oven to 375˚ F and butter a 9 x 13 glass baking dish.
- Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
- Sautee 4 tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish.
- Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
- Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won't be fully covered by cream and that's OK. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
I made these the other night and my husband could not get enough. They were so creamy and cheesy. I did use more milk than cream; but I would give this 10 stars if I could.
Thank you for the wonderful feedback! I’m glad your husband enjoyd it!
Excellent recipe! Scaled it up for 5 lbs of potatoes for a potluck and it got rave reviews!
Addendum – also, one calls for Yukon gold and the other for russet. Why the different kinds of potatoes?
Hi there! If you want distinct potato slices that hold up nicely (so you get visible layers), go with Yukon Golds.
I notice that for the ‘cheesy’ recipe you mix the potato slices into the sauce then add to the baking dish, whereas these you layer the potatoes and pour the sauce on top. I’ve always had trouble with the sauce distributing itself so when I saw a video of you making the cheesy version it made sense to me to mix the slices before adding to the dish. Yet the standard recipe calls for a pour over. Is there a reason for that?
Hi Nancy, it was the nature of the sauce in the other recipe and that one is a little less fussy. You could mix it together first and put it in the pan, but this is more of a traditional, pour-over scalloped potatoes recipe. Let me know if you test it the other way!
Really tasty! I made these last night along with Natasha’s sloppy joes, and even my picky teenager went back for seconds!
That’s sounds like my kind of dinner! So good & I’m so glad you loved it too, Amber!
Hello, can this scalloped potato recipe be assembled in the morning then cooked in the evening?
Hi Lisa, I’ll be concerned about potatoes discoloring. You can prep the ingredients a day before and place potatoes in cold water. Assemble everything right before baking. Hope this helps.
Hi Natasha! A lot of scalloped potato recipes call for a bit of flour in the roux. Does the heavy cream here work as the thickening agent in place of flour? (I noticed that these recipes also use milk only.) Thank you, and I’ll be sure to post again AFTER I make it ha!
Yes that helps with the thickening. I hope you’ll enjoy this recipe!
Following this recipe, my cream curtled. And I even went the no flour route like the recipe said in a Mac and cheese and it curtled too. You definitely should trust your gut and make a roux first.