These Scalloped potatoes are rich and wonderful. This is a very nice dish for any special occasion. Just follow these simple photo instructions.

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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

These Scalloped potatoes are rich and wonderful. This is a very nice dish for any special occasion. Just follow these simple photo instructions.

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.

easy-scalloped-potatoes

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).

easy-scalloped-potatoes-1

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.

easy-scalloped-potatoes-2

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.

easy-scalloped-potatoes-3

Merry Christmas and happy cooking! 🙂
-Natasha

Scalloped Potatoes Recipe

4.92 from 75 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

Ingredients 

Servings: 8 as a side dish
  • 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.
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes
Skill Level: Easy
Cost to Make: $
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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Kittye Hirsch
    March 30, 2024

    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!

    Reply

    • Natasha's Kitchen
      April 1, 2024

      Yes that helps with the thickening. I hope you’ll enjoy this recipe!

      Reply

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