What are scalloped potatoes?

Scalloped potatoes are thinly sliced potatoes cooked in a creamy sauce, topped with cheese.

What is the difference between au gratin and scalloped potatoes?

These two recipes are very similar. Both are really rich and creamy, with thin slices of potato that gets baked in the oven until bubbly and tender, with a golden crisp topping. Au gratin potatoes often have cheese insterpered among the layers of potatoes while scalloped potatoes usually have the cheese only on top. Sometimes au gratin potatoes also have a breadcrumb topping. I made my crunchy topping be potato chips instead, which I tried in a restaurant many years ago and loved.

Make scalloped potatoes into an entree.

Add some chopped ham, or cooked bacon to the potatoes to add some additional protein and make it even more hearty and satisfying. You can also add some sauteed mushrooms, peppers, broccoli for more flavor variations.

How can I make scalloped potatoes healthier?

Substitute some of the heavy cream for chicken broth. I have made it with 1 1/2 cups chicken broth, 1 1/2 cups cream, 1 cup milk and it was really delicious too. It won't be as creamy and rich, but will still taste amazing. Add less cheese, or a cheese that has less calories.

What are the best potatoes for scalloped potatoes?

You can use any type of potato for this recipe, but I highly recommend using gold/yellow potatoes. They have a medium starch content, so they keep their shape really well and have a delicious buttery flavor. Russet/baking potatoes tend to get mushy and fall apart a lot more.

Easy Scalloped Potatoes

Name: Easy Scalloped Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 4 pounds potatoes (I prefer gold/yellow), sliced into 1/8 inches; 1 medium/large onion, finely chopped; 3-6 garlic cloves, minced; 2 Tablespoons butter; 1 Tablespoon dry herbs & spices (granulated onion/garlic, dry chives, green onions, parsley, thyme, etc.); 1-2 dry bay leaves; 1 cup milk; 3 cups heavy cream; salt, ground black pepper, to taste; 1 cup grated cheese (Mozzarella, Cheddar, Monterey Jack, Gruyere, Parmesan, Provolone, etc.); 1 cup potato chips, crushed

Easy Scalloped Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These easy scalloped potatoes are rich, creamy and divine. Perfect for holidays and special occasions, this homemade version is worth a try.

Author: Olga's Flavor Factory
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hour
Yield: 6-8 1x
Category: Sides

Ingredients

Scale

4 pounds potatoes (I prefer gold/yellow), sliced into 1/8 inches
1 medium/large onion, finely chopped
3–6 garlic cloves, minced
2 Tablespoons butter
1 Tablespoon dry herbs & spices (granulated onion/garlic, dry chives, green onions, parsley, thyme, etc.)
1–2 dry bay leaves
1 cup milk
3 cups heavy cream
salt, ground black pepper, to taste
1 cup grated cheese (Mozzarella, Cheddar, Monterey Jack, Gruyere, Parmesan, Provolone, etc.)
1 cup potato chips, crushed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Peel and slice the potatoes into 1/8 inch thin slices. If you have a mandoline or a slicing option on your food processor, now is the time to use it, or just use a knife. Finely chop the onion and mince the garlic. Grate the cheese.
Melt the butter over medium heat in a large pot. Add the minced onion and cook until tender and slightly golden, seasoning with salt and pepper, to taste. Add the garlic and cook for about 30 seconds.
Add the potatoes, milk, heavy cream, dry herbs, bay leaf and season with salt and pepper, about 2-2 1/2 teaspoons salt, 1/2 teaspoon pepper. Bring to a boil and then reduce to a simmer.
Cover the pot and cook on medium-low heat until the potatoes are about 3/4 way cooked through, 10-15 minutes. Make sure to stir the potatoes frequently, so nothing sticks to the bottom of the pot.
Discard the bay leaves. Pour everything into a 13 X 9 inch baking dish and even it out. Top with crushed grated cheese and crushed potato chips.
Bake for 15-20 minutes, in the preheated oven, until bubbly and cheese is melted and golden. After 15 minutes, I like to increase the heat to 425 F and continue baking for an additional 5-8 minutes so the cheese gets more golden and crisp.
Serve hot, waiting 10-15 minutes for it to cool off. Store leftovers in the refrigerator for up to 5 days, tightly covered.
You can make this dish ahead of time and store in the refrigerator until you’re ready to bake it. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven. You may need to bake it 5-10 extra minutes.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/scalloped-potatoes/