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    Home » Recipes » Recipes

    March 6, 2020

    The Best Scalloped Potatoes Ever!

    Jump to Recipe Print Recipe

    These classic creamy, cheesy Scalloped Potatoes make the perfect indulgent side dish at your holiday dinner or any occasion.

    photo of baked scalloped potatoes in a baking dish with a spoon lifting the potatoes

    This is an update to my very first recipe post, originally posted April 9, 2012. Updated March 6, 2020.

    What is your favorite Easter food? I like ham, but my favorites are the sides and appetizers. I love deviled eggs, asparagus, potatoes, all of it.

    Back in 2012 when I started this blog I had only ever made escalloped potatoes (know by most as simply scalloped potatoes) a few times, and although I knew what the ingredients were, I wasn't sure how long to bake them for or at what temperature, so I went into my cabinet of cookbooks (yes, I have a kitchen cabinet full of them!) to find a scalloped potatoes recipe and saw April 2012's Food Network Magazine. I ended up adapting their recipe titled Extra-Creamy Scalloped Potatoes.

    How do you make scalloped potatoes from scratch?

    Slice russet potatoes really thin using a food processor or by hand to ⅛ inch thick. If you are doing it by hand, you don't have to be a exactly ⅛ inch, just make sure they are as evenly sliced as you can.

    photo of a pot filled with thinly sliced potatoes

    Mix together cream, milk, flour, and seasonings in a bowl and pour it over the potatoes. Bring them to a simmer over medium-low heat, adjusting the heat to keep it at a low simmer and cook until the potatoes are just starting to soften.

    photo of potatoes in a pot covered with cream

    Transfer to a 2 ½ quart baking dish coated with butter.

    photo of a buttered baking dish

    photo of potatoes with cream in a baking dish

    Bake for 50 minutes covered, then top with shredded cheddar cheese. It's best to use freshly shredded rather than store-bought pre-shredded because freshly shredded melts better.

    photo of potatoes topped with shredded yellow cheddar cheese in a baking dish

    Put them back in the oven and continue to bake until the cheese is melted and starting to brown.

    photo of baked scalloped potatoes with melted cheddar cheese on top

    These are definitely the best scalloped potatoes I have ever had! Everyone loved them that Easter and I've made them almost every year since. They pair well with ham, roast beef, roast chicken, and pork.

    More side dish potato recipes:

    Cream Cheese and Parsley Mashed Potatoes

    Fried Potatoes with Oyster Mushrooms and Brie

    Lemon Herb Roasted Potatoes 

    Cauliflower Mashed Potatoes 

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    Photo of scalloped potatoes topped with cheese and parsley in a round white bowl
    Print Recipe
    4.20 from 5 votes

    The Best Scalloped Potatoes Ever!

    Creamy, cheesy scalloped potatoes that pair well with ham. Great for Easter dinner!
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Side Dish
    Servings: 6 -8
    Calories: 422kcal
    Author: Bernadette

    Ingredients

    • 2 pounds russet potatoes peeled and sliced ⅛ inch thick (we used a food processor for this)
    • 2 cups heavy cream
    • 1 cup milk
    • 1 tablespoon all-purpose flour
    • 1 bay leaf
    • ¼ teaspoon dried nutmeg
    • salt and ground white pepper to taste
    • about 2 cups shredded mild cheddar cheese

    Instructions

    • Whisk the cream, milk, flour, bay leaf, nutmeg, salt and pepper in a bowl. Put the sliced potatoes in a pot and pour the cream mixture over the potatoes. Cook over medium heat stirring gently until the cream comes to a simmer. Meanwhile, preheat the oven to 350 degrees F. Once the potatoes start to simmer, continue simmering until they just begin to soften, about 5 more minutes.
    • Prepare a 2 ½ quart baking dish by using a paper towel and about 1 tablespoon butter, rubbing the butter throughout the dish. Transfer the potato mixture to the baking dish and cover with aluminum foil. Bake in the preheated oven for 50 minutes. Sprinkle shredded cheese over potatoes and bake, uncovered, until cheese is just beginning to brown.

    Nutrition

    Calories: 422kcal | Carbohydrates: 32g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 55mg | Potassium: 743mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 9.1mg | Calcium: 117mg | Iron: 1.4mg

     

     

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    Comments

    1. rene deerheart says

      May 05, 2014 at 11:55 pm

      in yhe picture it looks like mashed potatoes but the recipe says sliced.

      Reply
      • Bernadette says

        May 06, 2014 at 12:02 am

        That's right, they are sliced very thin, about 1/8 inch. I use a food processor to do it. In the picture is some of the cheese topping also.

        Reply
        • Kay says

          July 05, 2019 at 12:27 am

          4 stars
          I’ve never had escalloped potatoes without onions so added a 1/4 cup chopped onions. Also threw in some cooked cubed ham. Yummy!

    2. Diane says

      April 13, 2012 at 10:30 am

      The scalloped potatoes were really fantastic! So was the spinach salad. You are a great cook and thank-you for the hard work preparing the Easter dinner.

      Reply

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