These scalloped potatoes are creamy easy cheesy side dish awesomeness. As welcome on weeknights as it is on holidays.
These scalloped potatoes are over-the-top creamy and cheesy in the best possible way. They’re also easy as can be. Thinly sliced potatoes are simply boiled in cream, smothered with cheese, and baked until crisp on top and tender throughout. Best of all, they come together in a snap and can be assembled ahead. Enough said.–Angie Zoobkoff
The Right Pan For This Recipe
We were sorta surprised when we first read this recipe. Although many recipes make ample scalloped potatoes to fill a 9-by-13-inch baking dish, this recipe fills a modest 8-inch square baking dish. Yep, the same one you use for brownies. Much as we love the cheesy and easy awesomeness of scalloped potatoes, we actually prefer it this way. For starters, unless you’re feeding an army, you don’t have to figure out how to wedge a ginormous pan of leftovers in your fridge. Second, scalloped potatoes are, disappointingly, never quite as good when they’re rewarmed. And last, that’s a lot of potatoes to peel! So although the photo above is for a rectangular baking dish, trust us, a smaller square pan is what you want here. You won’t need the bigger one unless you double the recipe. Although an 11-by-7-inch baking dish would also work with this recipe as it holds the same volume as an 8-inch square.
- Quick Glance
- 30 M
- 1 H, 5 M
- Serves 6
- 2 tablespoons (1 ounce or 28 grams) unsalted butter, plus more for the baking dish
- 1 onion (about 8 ounces or 227 grams), chopped fine
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 garlic cloves (about 5 grams), minced
- 1 1/4 teaspoons (8 grams) salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds (1.1 kg) russet potatoes, peeled and sliced 1/8 inch (3 mm) thick
- 1 cup (237 ml) store-bought or homemade chicken stock
- 1 cup (237 ml) heavy cream
- 2 dried bay leaves
- 4 ounces (113 grams) Cheddar cheese, shredded (about 1 cup), or more to taste
- 1. Adjust the oven rack to the middle position and preheat the oven to 425°F (218°C). Lightly butter an 8-inch (20-cm) square or an 11-by-7-inch (28-by-18-cm) baking dish.
- 2. In a Dutch oven over medium-high heat, melt the butter. Add the onion and cook until softened, 5 to 7 minutes. Stir in the thyme, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, stock, cream, and bay leaves and bring to a simmer.
- 3. Cover and reduce the heat to medium-low. Simmer until the potatoes are almost tender, 7 to 12 minutes. The potatoes are ready when the tip of a paring knife can easily be slipped into a slice with just a little resistance. Don’t overcook the potatoes or you’ll end up with mushy scalloped potatoes.
- 4. Discard the bay leaves and carefully transfer the luscious potato and cream mixture to the buttered baking dish. Use the back of a spoon to gently press the potato slices into a fairly even layer. (You can cover and refrigerate the scalloped potatoes for up to 24 hours.)
- 5. Sprinkle with the Cheddar and bake until the sauce is bubbling, the edges of the potatoes are crisp, and the top is golden brown, 10 to 15 minutes. (If the scalloped potatoes were refrigerated, cover the dish tightly with buttered aluminum foil and bake in a 400°F (200°C) oven until warm throughout, 25 to 45 minutes. Uncover, top with the Cheddar, and continue to bake uncovered until the Cheddar is lightly browned, about 20 minutes.) Let the casserole cool for 10 minutes before scooping into it with a spoon and heaping creamy cheesey potato goodness onto plates.