Scalloped potatoes is a side dish that we save for special occasions and holidays. It’s creamy, decadent and oh so rich. That’s exactly the reason why we can’t have this daily, but it’s definitely worth the occasional splurge! Thinly sliced Yukon Gold Potatoes are layered in a baking dish, sprinkled with salt, pepper, cheddar and jack cheese and then another layer of potatoes, seasonings and cheese. Heavy cream and butter is then poured on top of the potatoes and then baked. The results are delicious. The potatoes are like a blank canvas, absorbing all the luscious creaminess from the cream and the butter and cheese adds a savory bite to the dish. It’s a special side dish that surely will impress. The great part is that you can assemble this ahead of time or even bake it off earlier in the day. Just bake or warm it up in the oven when you’re ready to serve. We made this dish last Christmas and Easter and it’s always a favorite with our families.
Scalloped Potatoes
Prep: 20 minutes Bake time: 55 to 60 minutes Makes: 1 9×13 pan
Ingredients:
3 lbs. Yukon Gold Potatoes, peeled
1 ¼ tsp sea salt
1 tsp. black pepper
2 C. shredded cheddar jack cheese
2 C. heavy whipping cream
4 Tbs. butter
Directions:
- Preheat oven to 400º. Butter a 9 x 13 inch glass baking dish.
- Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
- Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1 cup of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
- Warm the heavy cream and butter in a small sauce pan over medium low heat. Bring to a simmer and then pour the cream and butter over the potatoes. Push the potatoes down to fully submerge the potatoes into the cream. Cover dish with foil and bake on the middle rack of the oven for 30 minutes. Then remove foil and bake for another 25 minute until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking.
- Remove from oven and let sit for at least 10 minutes before serving.
Enjoy!!
It's just too hard to resist the layers of creamy potatoes.
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If only we could eat this on a daily basis! But you’re right, we have to save this for special occasions or we’d all be morbidly obese!
Yum!! These look so delicious!! I wish I could have them for dinner right now!
Creaminess in every bite…I would have to try this very soon.
This is totally comfort food to me. 🙂 I totally agree, it’s definitely worth the splurge on special occasions (although I wish I can have it a lot more often!) Your’s looks luscious, rich and creamy…just what scalloped potatoes should be. Now, I’m craving for some. 😛
*droool
potatoes and cheese! im in…
It’s an Easter dish in my mind too. GREG
Chung-Ah: Yes — reserved only for special occasions! Otherwise I would be in big trouble….
Ambika: Thank you!
Myfudo: Hope you like the recipe!
Amy Tong: Something about heavy cream and butter….it just makes everything simply wonderful!
Amy: 🙂 *wipe drooooollll 🙂
Geez Louise: it truly is a perfect combo!
sippitysup: Yes! Easter, Thanksgiving & Christmas 🙂
These really do look great, one of the best scalloped potato recipes I’ve seen; simple recipe and amazing pictures to really capture their deliciousness! Nice job!
these are so beautiful! what a great holiday side dish, but don’t know if i can wait for an occasion the creamy goodness is calling out my name I may have to try them this weekend!
Yes, please! Who can pass these up – just give me one name so I can have their share 😉
Now that it’s gray and chilly again, this would be a perfect dish. The photos are gorgeous too!
Julia: Thank you! You made my day!
Let Me Eat Cake: I know they’re so tempting… cream and butter makes everything better!
Priscilla – She’s Cookin’: 🙂
The Duo Dishes: I agree – nothing like something hot and comforting on a cold chilly day!
Ian making these today to accompany
A standing rib roast!
Can’t wait
What a simple, yet delicious potato scallops recipe. Your photos are amazing. I love the golden brown top. You cooked them perfectly. Thank you for sharing this great recipe!