Scalloped Potatoes

Growing up my mom would make scalloped potatoes from the box all the time. We always went crazy when she would pull this side dish out of the oven. They tasted great, but I never knew what I was missing until I tried homemade scalloped potatoes from scratch. Rich, creamy and smothered with bubbling cheddar cheese, these scalloped potatoes are absolutely delicious! The best part about this recipe is that it is fast and easy enough for a busy weeknight dinner. The potatoes are parboiled in a chicken broth and heavy cream mixture on top of the stove, then transferred to a casserole dish to finish in the oven. It’s that easy, scalloped potatoes from scratch on your table in less than 45 minutes! 😀

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Scalloped Potatoes

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  • 2 tablespoons unsalted butter
  • 1 medium onion, minced (about 1 cup)
  • 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/4 teaspoons table salt
  • 1/4 teaspoon ground black pepper
  • 2 ½ pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 4 ounces grated cheddar cheese, (1 cup)
  1. Heat oven to 425 degrees.
  2. in large Dutch oven over medium-high heat, melt butter until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
  3. Transfer mixture to an 8-inch-square baking dish (or 1 ½-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Yields: 4 to 6 servings
Prep Time: 20 minutes
Bake Time: 15 minutes

Source: Cook’s Illustrated, March 2003

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19 Responses to Scalloped Potatoes

  1. fitfoodiele says:

    you had me at ‘rich, creamy and smothered with bubbling cheddar cheese’ lol!! thanks for sharing!

  2. Ooh wow – I wouldn´t want anything else on the side, I´d just eat this all to myself!

  3. Oh man! I recall mom letting me make the ones out of the box. This looks and tastes WAY better and has ingredients we can all pronounce – LOL.

  4. ErinCroutons says:

    Woweee! This is sooo not part of the healthy eating plan. I think I’ll eat it anyway. 🙂

  5. Elisabeth says:

    I used to love the boxed stuff too (still secretly do,) I am always on the lookout for a better scalloped potatoes recipe. Thanks!

  6. ChgoJohn says:

    It was a real revelation the first time I made scalloped potatoes from scratch. Like you, I’d thought that the boxed spuds were great. Ha! I’ll gladly try this recipe. You can never have too many recipes for potatoes!

  7. Katherine keeps wanting to get me a mandolin. I bet it’d be great for this. Looks awesome!

  8. Wow! That’s a great recipe. It reminds me the Gratin Dauphinoise 😉

  9. Yum, scalloped potatoes is one of my favorite side dishes. And I love that you parboiled the potatoes in chicken broth. Will have to try that next time.

  10. Cathy says:

    I have made scalloped potatoes before, and tried your recipe last night. WOW- the potatoes were so tender. I am sure the par-boil step made them so tender. Great recipe! I wonder if we can lighten it up a bit. I did use lo=fat cheddar cheese….wondering if I can try to swap out some of the heavy cream? If not, this recipe will go in the keeper file for “Company, Holidays, and other special dinners”. Thanks for sharing

  11. imiansmom says:

    Our chef at work came up with a variation on scalloped potatoes that has become my go-to (tho I’ll never touch a mandolin again!) and my favorite. His version is very similar, but uses swiss instead, no bay leaves, and add a pinch of nutmeg. Oh they are heavenly!

  12. Judy says:

    Scalloped potatoes is one of my all-time favs, alas, it is not for my family so it doesn’t get made around here very often. 😦 Your recipe looks so comforting and delicious…every creamy bite.

  13. It was a long time before I tasted the real thing, too! This looks like a great recipe for them. It really puts the box to shame.

  14. May I repost this on our blog?! This looks like a great recipe and we would definitely direct any of our followers to your site!

  15. Pingback: Scalloped Potatoes | Curation Club

  16. Jena says:

    For Easter, I made this dish, but instead of the cream sauce, I subsituted Bearnaise sauce and added bacon in between layers for a breakfast dish, was an excellent hit and something to consider for a breakfast side!!

  17. Sylvia says:

    I made this today, I did not have thyme used lawry’s seasoning it was the best scalloped
    potatoes I have ever had, also used parsley flakes, this is a real keeper. thanks for all
    the wonderful recipes you share, I do appreciate all the effort that goes into this site.

  18. Stephanie says:

    I made mine with skim milk and I think it tasted just fine! So there’s a way to lighten it up!

  19. Lisa says:

    I have been looking for a scalloped potato recipe for awhile and those that I have tried just didn’t cut it…this sounds wonderful and simple too!! Adding this one to the menu for next week.

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