Cheesy Scalloped Potatoes

5 from 2 votes

A classic casserole dish, this recipe for scalloped potatoes is sure to please for special occasions or holidays. Choose aged gruyere cheese for its rich, nutty flavor. A small piece will satisfy. Use half and half versus whole milk for a richer dish. A sprinkle of grated Parmesan cheese is nice for the top before baking for extra crunch and flavor.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: (or 6 big servings)

Calories: 200kcal

Author: Sally Cameron

Equipment

Food processor, mandoline or handheld slicer

Ingredients

2 ¼ pounds large gold or yellow potatoes
2 cups whole milk or half and half
1 tablespoon chopped fresh thyme leaves
1 ½ teaspoons kosher salt
¼ teaspoon white pepper or black pepper
⅛ teaspoon nutmeg or mace
4-5 ounces aged gruyere cheese
2-3 tablespoons grated Parmesan cheese

Instructions

Peel and Slice the Potatoes

Pre-heat the oven to 350 degrees. Peel the potatoes and slice on a mandolin or hand-held slicer adjusted to ⅛″ (3-4 cm) thickness.

Simmer Potatoes

Place the potatoes and milk in a deep sauté pan and bring to a simmer over medium heat. Add the thyme, salt and pepper. Cover and turn heat to low. Watch carefully and don’t let the milk boil over. It’s messy to clean up and happens in the blink of an eye. Simmer over low for about 7 minutes or until potatoes are tender when pierced with the tip of a sharp paring knife. Remove potatoes from the heat and allow to cool a bit.

Assemble the Casserole

Layer half of the potatoes in a lightly buttered or sprayed 9x9 square casserole or oval baking dish. Sprinkle with the nutmeg. Add ⅔ of the grated cheese. Layer on the rest of the potatoes and top with remaining ⅓ of the cheese and Parmesan.

Bake the Potatoes

Bake casserole uncovered for 50-60 minutes, until the top is golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.

Notes

Cheese options - If you can’t find Gruyère, use another mild, good-melting cheese such as regular Gruyère, Comté, Fontina, or Cheddar cheese.

Herb options - Dried thyme can stand in for fresh; use about ⅓–½ the amount. You can also use fresh marjoram or a little fresh rosemary (it’s much stronger), or dried Italian seasoning.

Leftover scalloped potatoes keep in the refrigerator for 3-4 days well covered. Re-heat covered with foil at 350 degrees for about 30 minutes or until hot. To save time, you can make this dish a day ahead, then heat for your dinner. Heating time depends on how cold the casserole is out of the refrigerator. Allowing it to sit on the counter for an hour first helps get the chill off.

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