Smoky Scalloped Potatoes

from Cook's Country

Smoky Scalloped Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons unsalted butter

  • 1

    large onion, minced

  • 4

    garlic cloves, minced

  • 4

    teaspoons dry mustard

  • 1

    tablespoons minced fresh thyme leaves

  • teaspoons salt

  • ½

    teaspoon cayenne pepper

  • 5

    pounds russet potatoes, peeled and sliced thin

  • cups heavy cream

  • cups buttermilk

  • ¼

    teaspoon baking soda

  • 2

    cups shredded smoked Gouda cheese


1. Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13 by 9-inch baking dish. 2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving. MAKE AHEAD: The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubbly, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.


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