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Scalloped Potatoes

Scalloped Potatoes
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2011

Nutritional Information

  • Per Serving
  • Calories 534
  • Fat 35g
  • Sat Fat 21g
  • Cholesterol 121mg
  • Sodium 608mg
  • Protein 13g
  • Carbohydrate 44g
  • Sugar 7g
  • Fiber 3g
  • Iron 1mg
  • Calcium 338mg
What does this mean? See Nutrition 101 .

Quick Tip

The potatoes can be prepared (but not baked) up to 2 days in advance; refrigerate, covered. Bring to room temperature, then bake at 375° F, covered with buttered foil, until bubbling, 20 to 25 minutes. Uncover and bake until the top is golden brown, 20 to 25 minutes more. (Alternatively, prepare them up to 1 month in advance; freeze, tightly wrapped, and thaw before continuing as with refrigerated potatoes.)

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.