This post may contain affiliate links. Read my disclosure policy.
These Scalloped potatoes are rich and wonderful. You’d probably earn 10,000 points with weight watchers, but it’s a very nice dish for specialoccasions. Oh and we are continuing our countdown to Christmas so read on to find out what I’m giving away!
Ingredients for Au Gratin Scalloped Potatoes:
3 lbs Yukon Gold Potatoes, peeled
1/2 yellow onion
4-6 garlic cloves
1 tsp salt
1 tsp black pepper
3 cups shredded cheddar jack cheese
2 cups heavy whipping cream
1 cup whole milk
4 Tbsp unsalted butter
How to Make Scalloped Potatoes:
Preheat Oven to 375˚ and butter a 9×13 glass baking dish.
1. Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water. Mandolin… ahem…hint, hint.
2. Sautee 4 Tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish (after step 4).
3. Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
4. Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won’t be fully covered by cream and that’s ok. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
Merry Christmas and happy cooking! 🙂
-Natasha
Scalloped Potatoes Recipe
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 45 minutes mins
Total Time: 2 hours hrs 5 minutes mins
Ingredients
Servings: 8 as a side dish
- 3 lbs Yukon Gold Potatoes, peeled
- 1/2 yellow onion
- 4-6 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 3 cups shredded cheddar jack cheese
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 tbsp unsalted butter
Instructions
Preheat Oven to 375˚ F and butter a 9 x 13 glass baking dish.
Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
Sautee 4 tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish.
Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won't be fully covered by cream and that's OK. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
- Full Nutrition Label
- Nutrition Disclosure
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes
Skill Level: Easy
Cost to Make: $
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
What is the best choice scalloped potatoes? ›
Starchy potatoes, such as Russets or Yukon Golds, are key to thick, velvety sauce and the layered, stacked-slice structure that's the signature look of scalloped potatoes. Russet potatoes make the creamiest sauce. Yukon Golds hold their shape a little better. You won't go wrong with either choice.
What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›
Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.
Why are my scalloped potatoes still crunchy? ›
If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.
Why are scalloped potatoes called funeral potatoes? ›
It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names.
Why are my scalloped potatoes so watery? ›
Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).
What is the best way to slice potatoes for scalloped potatoes? ›
Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.
Why does my cheese curdle in scalloped potatoes? ›
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
Why do my scalloped potatoes stay hard? ›
Starch Will Not Swell–Rock-Hard Scalloped Potatoes
Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften.
Can you cut potatoes the night before for scalloped potatoes? ›
If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
Flour: The flour provides the initial thickening for the potatoes' sauce. The potatoes' starch and evaporation in the oven provide much rest.
Why did my scalloped potatoes turn GREY? ›
Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.
How do you keep cream from curdling in scalloped potatoes? ›
The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...
