Scalloped Potatoes

Scalloped Potatoes

Photo by Helen (#1) C.

  • Prep Time


  • Total Time


  • Servings



  • 1

    teaspoon unsalted butter; to grease baking dish

  • 3

    tablespoons butter

  • 1

    Medium Onion; chopped

  • 3

    cloves of garlic; finely minced

  • 4

    cups heavy cream

  • 2

    teaspoons salt, divided

  • 1

    teaspoon freshly ground black pepper

  • 3 to 3¼

    pounds Idaho potatoes, peeled and cut into ¼-inch slices

  • 8

    ounces Swiss cheese, grated


Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside. In a large saucepan Saute chopped onion with 3 TBS of Butter until translucent and slightly carmelized, about 10 minutes. Add garlic and saute for 2 minutes. Place the cream in the large saucepan with onions and garlic and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat. With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes. Remove from the oven and let sit for 5 minutes. Serve hot. NOTE: Use Gruyere Cheese as it is the best. Also, I use more than 8 oz.


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