Gourmet Scalloped Potatoes Recipe | CDKitchen.com (2024)

add review
#74339

Between the Parmesan-Gruyere topping and the garlic and shallot infused cream sauce, these scalloped potatoes are going to give the main course some stiff competition for center stage.

serves/makes:

ready in:

1-2 hrs

4 reviews

ingredients

1 clove garlic, minced
1 shallot, minced
3 tablespoons butter
1 1/4 cup milk
1 1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds red potatoes, sliced 1/8-inch thick, peeled if desired
4 ounces shredded Gruyere cheese
1/4 cup grated Parmesan cheese

directions

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

Combine the garlic, shallot, and butter in a skillet over medium heat. Cook, stirring frequently, for 2 minutes.

Add the milk, whipping cream, salt, and pepper to the skillet. Mix well and cook, stirring frequently, for 1 minute.

Add the potatoes to the skillet. Bring the liquid to a boil and cook, stirring gently, for 3 minutes.

Transfer the potatoes to the baking dish. Top with the shredded cheese.

Place the baking dish in the oven and bake at 350 degrees F for 45 minutes. Remove from the oven and let stand for 15 minutes before serving. The sauce will thicken as it cools.

recipe tips

Slice the potatoes evenly for consistent cooking.

Cook the garlic and shallot until they are fragrant but not browned.

Stir the potatoes gently in the cream mixture to prevent breaking them.

Layer the potatoes neatly in the baking dish for even cooking and pretty presentation.

Top with the cheese evenly for a golden, bubbly crust.

Bake until the top is golden brown and the sauce is bubbly.

Let the dish stand before serving to allow the sauce to thicken.

Garnish with fresh parsley or chives for added color and flavor.

Serve hot as a side dish with meats or vegetables.

Store leftovers in a covered container in the refrigerator and reheat in the oven or microwave. Store the leftovers for up to 4 days.

common recipe questions

Can I use a different type of potato?

Yes, you can use Yukon Gold or another type of potato, but red potatoes hold their shape well in this dish.

Is it necessary to peel the potatoes?

Peeling is optional. Unpeeled potatoes provide more texture and nutrients.

Can I substitute the Gruyere cheese?

Yes, you can use other melting cheeses like cheddar or mozzarella, but Gruyere adds a unique flavor.

How thin should I slice the potatoes?

Slicing them 1/8-inch thick helps them cook evenly.

Can I make this dish ahead of time?

Yes, you can assemble the dish ahead and refrigerate it, then bake it before serving.

How do I know when the potatoes are done?

They are done when they are tender when pierced with a fork and the top is golden brown.

Can I add other seasonings?

Yes, you can add herbs like thyme or rosemary for additional flavor.

What can I use if I don't have whipping cream?

You can use half-and-half or a combination of milk and heavy cream.

Is it possible to make this dish lighter?

You can use lower-fat milk and cheese, but the texture and flavor will be different.

Can I add vegetables to this dish?

Yes, adding vegetables like spinach, leeks, or mushrooms can provide a nice variation.

nutrition data

798 calories, 55 grams fat, 58 grams carbohydrates, 21 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
February 24, 2019

This is my go-to Scalloped Potatoes recipe. Everyone who has tasted this dish has absolutely loved it. Always comes out perfectly. The potatoes are tender and white (because they are par-boiled in the cream sauce first!) and the sauce never curdles or separates. I lost this recipe for a while and was so disappointed. I am just thrilled to have found it again.
Sandy REVIEW:
December 17, 2013

How well does this recipe double?
- CDKitchen Staff Reply:
  
  If you double it I would recommend baking it in two pans instead of trying to combine it in one larger pan just to make sure it cooks evenly.
Guest Foodie REVIEW:
August 14, 2013

Great potatoes. The gruyere cheese is the key I think.
Guest Foodie REVIEW:
January 8, 2009

My husband made these as part of our Christmas brunch, and they were absolutely delicious! Not too difficult to make, this one is a keeper, we will make these again for sure!

');