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A spoon of golden-brown scalloped potatoes being scooped from a white casserole dish.
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4.84 / 12 votes

Scalloped Potatoes

These quick and easy scalloped potatoes are a classic side dish. To simplify and speed up the recipe, we simmer the potatoes in the cream mixture until partially cooked, then finish them in the oven, eliminating the long slow bake required for traditional scalloped potato recipes.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 407

Ingredients

  • 2 tablespoons (1 oz) unsalted butter, plus more for the baking dish
  • 1 medium (8 oz) onion, chopped fine
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 pounds russet potatoes, peeled and sliced 1/8 inch (3 mm) thick
  • 1 cup store-bought or homemade chicken stock
  • 1 cup heavy cream
  • 2 bay leaves
  • 4 ounces Cheddar cheese, shredded (about 1 cup), or more to taste
US - Metric

Instructions

  • Preheat the oven to 425°F (218°C). Adjust the oven rack to the middle position and lightly butter an 8-inch (20-cm) square or an 11-by-7-inch (28-by-18-cm) baking dish.
  • 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.
  • 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.
  • Discard the bay leaves and carefully transfer that 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.)
  • 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 cheesy potato goodness onto plates.

Notes

  • If you want to prepare these potatoes in a 9-by-13-inch baking dish, double the recipe.
  • Use a mandoline for evenly sliced potatoes.
  • The finished scalloped potatoes can be stored in a covered container in the fridge for up to 3 days, or frozen for up to 1 month. Don't freeze before baking.

Nutrition

Serving: 1portion | Calories: 407kcal | Carbohydrates: 37g | Protein: 11g | Fat: 25g | Saturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 639mg | Fiber: 3g | Sugar: 1g