Easy scalloped potatoes, made with cream and cheese, come together with ease (and indulgence) and are the best imaginable side dish when you need quick weeknight comfort food. Here’s how to make them from scratch.
Craving cheesy, creamy, scalloped potatoes just like Grandma used to make? These thinly sliced spuds, baked in butter and cream and smothered with melted cheese, are the real deal.–Angie Zoobkoff
Easy Scalloped Potatoes
- Quick Glance
- 25 M
- 1 H, 35 M
- Serves 4 to 6
- 3 tablespoons unsalted butter (1 1/2 oz)
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into slices 1/8 inch (3 mm) thick
- 1 cup grated Emmental, Gruyere, or Comte cheese
- 1. Preheat the oven to 350°F (180°C). Slick an 8-by-8-inch (20-by-20-cm) or 7-by-10-inch (18-by-25-cm) baking dish or 2-quart casserole with 1/2 to 1 tablespoon butter.
- 2. In a small saucepan over medium-high heat, bring the cream, salt, pepper, and nutmeg to a gentle simmer, making sure it doesn’t boil over. Immediately reduce the heat to low and simmer for 1 minute.
- 3. Arrange the potato slices in the casserole dish. Pour the cream mixture over the potatoes. (It’s okay if the cream doesn’t completely cover the potatoes.)
- 4. Bake until the potatoes are easily pierced with the tip of a knife, 55 to 60 minutes.
- 5. Remove the dish from the oven and increase the oven temperature to 400°F (200°C). Sprinkle the cheese over the potatoes, dot with the remaining 2 tablespoons butter, and return the baking dish to the oven until the surface of the scalloped potatoes is golden brown and the cheese has melted, 10 to 15 minutes. Let the potatoes rest for 10 minutes before serving.
Garlic Scalloped Potatoes
- Love everything garlic? Take a clove (or two or three) of garlic. Put it through a garlic press and rub all along the interior of the buttered baking dish before you add the potatoes.