Ultimate Scalloped Potatoes

Ultimate Scalloped Potatoes

Ready in 45 minutes
124 review(s) averaging 4.7. 95% would make again

Top-ranked recipe named "Ultimate Scalloped Potatoes"

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The best, richest scalloped potatoes you've ever tasted.

"I really loved this and so did my husband! I didn't have whipping cream so I mixed sour cream and milk and used that as a base between potato layers. Also I used a bit of Parmesan cheese, but mostly used shredded Colby Jack. I think whatever type of cheese tip use will be good as long as it's a kind you like. It's very interchangeable. I also didn't peel the potatoes I left the skin on and my husband didn't even notice. It's a nice way to save sometime. I baked for an hour and they were perfect. You do need to season quite a bit."

- tynisha3354

Ingredients

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1 teaspoon Butter
1 large clove Garlic
1 cup Whipping cream
1/3 cup Whole Milk
1 teaspoon Salt
1/8 teaspoon Ground pepper
2 pounds Potatoes; cut into 1/8 inch slices
1 cup Gruyere; grated
1/4 cup Parmesan; grated

Original recipe makes 6 Servings

Servings  

Preparation

1. Heat oven to 350 degrees.

2. Lightly butter a 2-quart shallow baking dish

3. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 min.

4. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese.

5. Bake 60-70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.

Credits

Added on Award Medal
Verified by stevemur

photo by katehandel katehandel

photo by Godmotherof2 Godmotherof2

photo by Annay1120 Annay1120

Nice topping photo by Elizabethd002 Elizabethd002

photo by stacileeb stacileeb

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Calories Per Serving: 360 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " darren-janicerowe darren-janicerowe

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Reviews for Ultimate Scalloped Potatoes All 124 reviews

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Made these for Easter dinner, and we loved them. I found a mix of Gruyere & Swiss cheese, grated, at Whole Foods, was a bit pricey but worked great. I also used sour cream &milk instead of whipping cream. I never had Scalloped Potatoes so creamy & Tasty. Will defiantly make them again. Thanks for posting!
Duster77 7 months ago
Delicious! Will make this again!
Peggy-rn 9 months ago
These are wonderful. Wasn't a bit left in the dish at Thanksgiving. Also goes great with the Beef Wellington.
shereemarie 10 months ago
Charlitta 10 months ago
I just thought that these were awesome! Easy to make but taste like it took hours!! Entire family loved them!
1211967 11 month ago
Really excellent recipe. Used extra thick double cream and mozzarella. So creamy and everyone loved it. Thank you.
benwillz 1 year ago
hi all, can anyone tell me do i bring the sauce to a boil (bubbles around edge doesn't seem to be happening and sauce then runny and boils in container). any help would be great..
cccalberta 1 year ago
I really loved this and so did my husband! I didn't have whipping cream so I mixed sour cream and milk and used that as a base between potato layers. Also I used a bit of Parmesan cheese, but mostly used shredded Colby Jack. I think whatever type of cheese tip use will be good as long as it's a kind you like. It's very interchangeable. I also didn't peel the potatoes I left the skin on and my husband didn't even notice. It's a nice way to save sometime. I baked for an hour and they were perfect. You do need to season quite a bit.
tynisha3354 1 year ago
Delicious and simple! I didn't have whipping cream so substituted sour cream and milk. Was rich, creamy and yummy. I would definitely make this again :o)
MissMuffi 1 year ago
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