Scalloped Potatoes

We devised this recipe for scalloped potatoes as part of an epic Thanksgiving feast. Truth is, the dish is perfectly suited as a side to any cold-weather meal—bake these creamy, cheesy potatoes in the oven while you grill steaks or finish up a roast in the slow cooker. And the dish might look complicated, but preparing it is anything but: You’ll simmer the thinly sliced russet potatoes in a saucepan with cream, milk, and a few other ingredients, before spreading the spuds out in a baking dish, sprinkling them with cheese, and transferring them to a warm oven. Say hello to your new, updated potato casserole.

scalloped-potatoes
Photo by Mikkel Vang
Scalloped Potatoes 3.2 374 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 534 calories
    • Fat 35 g
    • Sat Fat 21 g
    • Cholesterol 121 mg
    • Sodium 608 mg
    • Protein 13 g
    • Carbohydrate 44 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 338 mg
We devised this recipe for scalloped potatoes as part of an epic Thanksgiving feast. Truth is, the dish is perfectly suited as a side to any cold-weather meal—bake these creamy, cheesy potatoes in the oven while you grill steaks or finish up a roast in the slow cooker. And the dish might look complicated, but preparing it is anything but: You’ll simmer the thinly sliced russet potatoes in a saucepan with cream, milk, and a few other ingredients, before spreading the spuds out in a baking dish, sprinkling them with cheese, and transferring them to a warm oven. Say hello to your new, updated potato casserole.

Ingredients

  1. Check 2 tablespoons unsalted butter, plus more for the baking dish
  2. Check 1 medium onion, finely chopped
  3. Check 2 cups heavy cream
  4. Check 2 cups whole milk
  5. Check 1 bay leaf
  6. Check 1 teaspoon fresh thyme leaves
  7. Check ¼ teaspoon ground nutmeg
  8. Check kosher salt and black pepper
  9. Check 4 pounds russet potatoes (8 medium), peeled and sliced ⅛ inch thick
  10. Check 6 ounces Gruyère or Cheddar, grated (about 1½ cups)

Directions

  1. Heat oven to 375° F. Butter a 9-by-13-inch or some other shallow 3-quart baking dish. In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the cream, milk, bay leaf, thyme, nutmeg, 2 teaspoons salt, and ½ teaspoon pepper and bring to a simmer.
  2. Add the potatoes to the saucepan and simmer, stirring occasionally, until tender, 30 to 35 minutes.
  3. Discard the bay leaf and transfer the potato mixture to the prepared baking dish; sprinkle with the Gruyère.
  4. Transfer to the top rack of the oven and bake until bubbling and golden brown, 20 to 25 minutes.