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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.
Can potatoes be made the day befor and reheated the next day?
Hi Peggy! Yes, scalloped potatoes reheat well. You can bake them at 350°F for 20-30 minutes or until they are heated through. Over with foil
to keep them from drying out. You can also microwave smaller servings.
Made this dish for St Patrick’s dinner.
Tasty but our batch curdled. Why would that be?
Hi Jo Anne, did you happen to use any substitions in this recipe?
Can I use lactose free milk instead and lactose free cheese?
Hi Geena! I haven’t tested it myself to advise. I assume so. Let us know how they are if you experiment.
Can this be cooked at 325 degrees in stead of 375?
Cooking ham at 325 degrees.
Hi Barbie, I think that would work but you’ll need to give it more time in the oven. Bake until the potatoes are tender.
Tried this recipe last night. It will forever be my go-to. They were absolutely delicious! Thanks for sharing.
That’s wonderful, Roseann! I’m so glad you have a new go-to!
These are so creamy and delicious. I added a can of cheddar soup in place of the milk in the saucepan with the whipping cream and onions. It really made it even cheesier. Give it a try. So easy to make too.
Hi Andrea! I’m so glad you loved the recipe. Thank you for the feedback.
Hi Natasha. Can I make this recipe with russet potatoes 🥔 instead ?
Hi! Yes, you can. You can also reference this easy-scalloped-potatoes recipe if you’d like. I use russet potatoes here.
Made this for Christmas. It was the best scalloped potatoes I’ve ever had. Yummy beyond words.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kathy!
Hi Natasha can you tell me which mandolin your using please ?
Hi Nancy! Yes, I linked it above in the blog post. This is my amazon affiliate link HERE.
This is my 2nd time making this recipe ! Once for thanksgiving & now for Xmas! It’s so good, thank you for this recipe , you’re the best!
Thank you, Vivian! I’m so glad you loved the recipe. Merry Christmas!
I am looking forward to using this recipe (x2) for Christmas dinner and I’m wondering if I can assemble it the day before? I thought I had read somewhere to bake it the day before and refrigerate it.
This is exactly like my recipe-love it! Every time I make it, it takes forever in the oven and even then the potatoes might not be tender. Do you think I could pre-pressure cook the potatoes, then slice and layer and bake?
Hi Beth! I think that could work, but I have not tested it to advise.
I am making this right now. I cut the recipe in half. There’s only 2 of us. I added ham. I love all Natasha’s recipes. Looking forward to this one!
hi natasha . you are my favorite chef… i usually make this w cooked ham . and we love it. so im going to make this today, my daugther in law just have a baby boy last monday, and i making this for them , she will released from the hospital, i can’t wait to hold my grandson. thank you natasha you are the best and easy to follow your recipe. sandra d. rom CT
Hi Sandra! Thank you. I hope you enjoy this recipe!
Love your recipes…I always start with your recipes because yours are by far the best to understand the directions and the taste has never let me down.
Hi Jeanne! That makes me happy. Thank you for sharing.
Can this be done in a slow cooker instead to free up oven space?
To be honest I’ve never tried to make scalloped potatoes in a slow cooker so it would have to be an experiment. Sorry I’m not more helpful.
This is my go to recipe! I love it. I tried it in the crockpot for the first time this weekend, I added a extra cup of cream and it turned out really good! I thought I would let everyone know that loves this as much as we do.
That’s awesome, thank you for sharing!
Hi Natasha. I love all your recipes, but I guess I am a little confused, the Scallop Potato Recipe says “Cheddar Jack” cheese but the photograph shows “Colby Jack”. Which one should I use?
Thank you.
Hi Karen, I used Colby Jack cheese which is a mix of both white and orange cheese so when it’s grated, you see both colors. You can also use cheddar jack – it is a blend of both.
Can this be made the day before and kept in fridge. I would like to decrease the time in the kitchen Christmas Day
Hi Nina, fresh is always better and looks nicer, but it would work reheated.
This is the second time I’ve made this recipe. Today is Christmas Day and trust me, it’s a Christmas Day kind of dish. It’s rich and delicious and a bit of work, but, man o man, you know you’ve made something wonderful.
Maybe I’ll wait until next holiday season to do this exact recipe the third time.
Hi Carroll, I’m so happy you enjoyed this recipe!
In a trial run of this recipe it came out horribly oily. The only substitution was a mix of sharp cheddar and Gruyere (3 cups total of shredded cheeses). It was oily and the cream seemed curdled. Flavor-wise, it was great, but not sure what I did wrong. Help
Hi Stefani, that is usually due to using cheddar. Cheddar cheese releases quite a bit more oil and looks oilier because it is a bright yellow oil.
The final version came out spectacular using Gruyere! Thanks for the quick feedback.
Can I but ham in the Easy Scalloped potatoes Recipe or even ba Con
I bet ham will work! If you experiment, let me know how you liked the recipe.