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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.
Making this for Christmas, sure to be a hit!
I hope you enjoy it! 🙂
Love this recipe!! I was wondering, could you make this in a slow cooker? If so, how long? I will have the oven being used by something else…
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.
Could these be made on the stove top? My oven is timely and I can only cook one thing at a time in it.
I’m not sure it would cook properly if it were made on the stove. I haven’t tested it though, but I would recommend looking up some methods on line for stove top scalloped potatoes.
I love potatoes and pretty much anything one can cook using potatoes, BUT – I don’t understand why would you pour that 2-coloured thing (cheese of some sort) instead of some nice, freshly grated parmesan and a bit of mild cheddar…
You can definitely change up the cheese if you like.
can these be assembled the night before and then cooked the next night???
Cheri, I’ll be concern 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 :).
I’ve made this a couple days before actually cooking, no issues. No discolor of any kind.
Awesome recipe
super easy.
Prepped and now putting it in the oven.
I’ll post later with the results.
Thank you for sharing
You are welcome Christie, I would love to hear the results :).
First time I made this recipe it came out perfect, made it a second time and it completely burnt making them now for a third time and the liquid is not absorbing in the potatoes!
Are you slicing the potatoes a different thickness? Are you doing anything differently the second or third time – did you cover when baking?
Planning on making this recipe. My mandolin is a hit and miss, and sometimes I use the attachment in my food processor to slice the potatoes thinly– do you think it would work alright, or would it be too thin?
Faye, I think that should work fine if they look pretty close to what I have photographed.
Made this and we all liked it very much, especially the leftovers! It’s definitely one of those dishes where it tastes even better reheated the next day! Definitely making again!
I’m so happy you loved it!! P.S. I just posted another scalloped potatoes recipe today! I hope you get a chance to check it out. It’s the skinnier version but is still creamy and so delicious 🙂
Simply the BEST scalloped potatoes I have ever made and/or tried. Great taste and great visual (sometimes hard to achieve with scalloped potatoes). Mixed Yukon Gold with Russets.
Thank you so much for a great review 🙂
Is it possible to use half and half for this recipe instead of the heavy whipping cream and milk? Thanks!
I’m sure you could, I just haven’t tested it to give you the right proportions. I think it will work to sub straight across.
Ok thanks for the quick reply!
Today was my first time trying this recipe and I loved it!!! It turned out really good and everyone enjoyed it:) I am new to your blog and wanted to let you know that I love the layout of your website, it is very easily read. So far the recipes I have tried, I really enjoyed. Thank you so much for taking the time to share this with us!
Gods Blessings!
God bless you too Jessica. I’m so glad you enjoyed the recipe and welcome to the site! 🙂
Just had some of this! It was really really good! I did add a little bit more salt but everything else was according to the recipe. I don’t know if anyone mentioned this yet but I cooked mine for an hour with foil, then 35 min without foil and then it started browning too much so I put foil back on top- just lightly (I didn’t cover it tight). So it baked for another 10 min and the liquid did not seem to all be absorbed and gone but I heard before from my sister that she made a dish like this one and the liquid settled into potatoes after it got out of the oven and rested a little. So I took her advice and took it out after 1 hr and 45 min with the liquid still bubbling some and let it stand for about 25 min uncovered. Then it was time to eat. It was PERFECT!! Wow! I was happy because even my kids loved it. They’re not too picky but they let me know if its something they really like 🙂 I really hope it turns out just as good next time 🙂 Thank you so much for this recipe! God Bless…..
Ilona, thanks for the tip; I’ll have to try your method next time and I’m glad you all enjoyed the dish 🙂
This dish looks yummy! definitely on my list of new recipes to try. Any recommendations on what to serve it with meat wise? Also, can you use milk instead of cream, or do half & half?
Thanks for posting great receipes! I love that you post step by step photos it really helps if you’re a visual learner or dyslexic 🙂
I haven’t tried it with just milk so I’m not sure what measurements to recommend. It’s great with any meat really. We’ve served it with drumsticks, pork and beef 🙂
Hi Natasha,
I tried this recipe at home and it was loved by everyone! My mom said in Russia they made a similar dish but they also layered it with ground beef and bacon and mushrooms. Awesome blog, I use it all the time. Thanks 🙂
Is this mandolin good for cabbage? I’m looking at purchasing one.
Alena; I haven’t tested this one with cabbage, but I know it works with my old mandolin and makes the job so much easier!
hi natasha…..just a suggestion: you forgot to include the recipe title for the scalloped potatoes. i began to print out all of your recipes and am putting it in a binder…..this one printed without a title. no big deal but just letting you know. thanks
Fixed! Thank you so much for letting me know 🙂
I love my mini toaster oven, its a lot better than warming up something in microwave cause it uses same heat like regular oven, I can even bake a small batch of asparagus or other veggies in there and its very fast.
I like my vegetable peeler for potatoes and carrots; and also a KitchenAid mixer.
I have lived in the US since I was 8, so I peel my potatoes with a potato peeler. Seems to me that the older generation only uses knives only, and those raised here use a peeler. Its a simple tool, but I love it. (Besides it’s much faster and takes off less potato than a knife does.)
I would say mixer and a knife made by my father-in law…
My FOOD PROCESSOR! Saves me so much time instead of doing everything by hand like I used to do.