Easy Scalloped Potatoes
Easy scalloped potatoes, made with cream and cheese, come together with ease and are the best imaginable side dish when you need comfort food. Here's how to make them from scratch.
Ingredients
- 3 tablespoons (1 1/2 oz) unsalted butter
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch grated nutmeg
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into slices 1/8 inch (3 mm) thick
- 1 cup grated Emmental, Gruyère, or Comte cheese
Instructions
- 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.
- 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.
- 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.)
- Bake until the potatoes are easily pierced with the tip of a knife, 55 to 60 minutes.
- 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. Originally published February 22, 2019.
Nutrition
Serving: 1portion | Calories: 709kcal | Carbohydrates: 53g | Protein: 16g | Fat: 50g | Saturated Fat: 31g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 674mg | Fiber: 6g | Sugar: 5g