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Easy Cheesy Scalloped Potatoes


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Rate this recipe 4.6/5 (30 Votes)


  • 4 pounds russet potatoes, peeled and sliced 1/8 inch
  • ... 1/2 lb Bacon, cooked and crumbled
  • 2 tablespoons butter
  • 1 small yellow onion, minced
  • 2 medium garlic cloves, minced
  • 3 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup of Monterey Jack Cheese
  • 1 cup shredded Parmesan cheese



Step 1

Adjust oven rack to the middle position and heat the oven to 350 degrees. Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cook until softened and lightly browned, 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and keep simmering for about 15 minutes or until the potatoes are almost tender.

Remove and discard bay leaves. Transfer 1/3 of potato mixture to 3-quart gratin dish and sprinkle with 1/3 of all three cheeses and the bacon. Add another 1/3 layer of both and then the rest. End up sprinkling the top with a light layer of parmesan cheese.

Bake until the cream has thickened and is bubbling around the sides and the top is golden brown, about 20 minutes. Cool for at least 5 minutes before serving.


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