Food Recipes Scalloped Potatoes 3.2 (521) 8 Reviews 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. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on April 22, 2020 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 90 mins Yield: 8 serves Jump to Nutrition Facts Ingredients 2 tablespoons unsalted butter, plus more for the baking dish 1 medium onion, finely chopped 2 cups heavy cream 2 cups whole milk 1 bay leaf 1 teaspoon fresh thyme leaves ¼ teaspoon ground nutmeg kosher salt and black pepper 4 pounds russet potatoes (8 medium), peeled and sliced ⅛ inch thick 6 ounces Gruyère or Cheddar, grated (about 1½ cups) Directions 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. Add the potatoes to the saucepan and simmer, stirring occasionally, until tender, 30 to 35 minutes. Discard the bay leaf and transfer the potato mixture to the prepared baking dish; sprinkle with the Gruyère. Transfer to the top rack of the oven and bake until bubbling and golden brown, 20 to 25 minutes. The secret to this decadent classic is boiling the potatoes right in the milk and cream. The potatoes soak up all that richness so every bite is to die for. And it’s ideal for making ahead. Here’s how: Prepare the potatoes up to the point of baking (but do not bake) and refrigerate, covered, up to two days in advance. But, you can actually prep these up to a month in advance and place the dish, tightly wrapped in the freezer. On Thanksgiving day, thaw the potatoes (if you froze them) and bring to room temperature. Top with grated Gruyère or Cheddar and bake until bubbling and golden brown for a wonderfully creamy side dish.Get the recipe:Scalloped Potatoes. Mikkel Vang Print Nutrition Facts (per serving) 534 Calories 35g Fat 44g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 534 % Daily Value * Total Fat 35g 45% Saturated Fat 21g 105% Cholesterol 121mg 40% Sodium 608mg 26% Total Carbohydrate 44g 16% Total Sugars 7g Protein 13g Calcium 338mg 26% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.