Classic Scalloped Potatoes Recipe

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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

4.93 from 78 votes

Author: Natasha of NatashasKitchen.com

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Prep Time: 20 minutes mins

Cook Time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs 5 minutes mins

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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Side Dish

Cuisine: American

Keyword: Scalloped Potatoes

Skill Level: Easy

Cost to Make: $