Easy, cheesy, creamy scalloped potatoes made from scratch in your kitchen is totally possibly. This recipe is one of my favorites to show people because when they think of scalloped potatoes, many people seem intimidated.
When I say this recipe is EASY I truly mean it. With only five ingredients, you may have all you need to make this dish right now! In all of my recipes, you will always have me emphasizing how important it is to have your ‘mise en place’ which is French for “everything in place”. In culinary school and professional kitchens, this is drilled into your being; but for good reason. When you have all of your ingredients out, pre-measured, and ready for the recipe, it makes cooking much more enjoyable (for those that don’t naturally love it) and lets you focus on what you’re doing.
Make sure you scrub your potatoes well as the skin stays on in this recipe. If you don’t want the skin, of course you can peel them as it won’t affect the recipe. When I look through my bagged potatoes, I try to find the smallest or oddball ones as I usually make baked potatoes throughout the week so I try to save the bigger potatoes for that. Size doesn’t really matter except for how many you may use. In this recipe, I used 6 smaller potatoes about the size of a stick of butter. After the thorough scrub down of the potatoes, you will want to cut them about 1/8” thick. It’s important you cut the potatoes as evenly as possible to allow for even cooking.
Pro Tip: If your potatoes are excessively rounded to the point they are difficult or dangerous to cut, trim a section out of the potato long ways enough to create a flat, even surface so you can cut your potato accordingly without cutting yourself!
Once all your potatoes are evenly cut, place them in a square 9 x 9 baking dish. I used a glass baking dish but any will work. You want to place the sliced potatoes in as even of layers as possible. It in no way has to be perfect and you don’t want to stack each layer directly on top of another like a perfect stack of coins. Scatter the potatoes so there are pockets available for the liquid to go in between all layers. Next, mix your chicken stock, heavy cream, salt, pepper, and garlic powder together. Pour into pan with potatoes. The potatoes should be covered in liquid but not drowning. If the top layer of potatoes is peaking through, that’s perfect!
Preheat your oven to 450 F. Cover your baking dish with foil. Do not vent. If you have too much liquid for the amount of potatoes, remove some of the liquid to prevent bubbling over in your oven. Bake for 45 minutes. Remove dish from oven and carefully remove foil. Test thickest looking potatoes in two or three spots with the prongs of a fork to determine tenderness. Fork should glide easily into potatoes without causing them to break apart. Once potatoes pass the fork test, place cheeses evenly across your dish. You can layer the cheeses or mix them all together.
Place the baking dish bake into the oven and continue to bake uncovered for 5-10 minutes (depending on your oven) until cheese is thoroughly melted and bubbling. Remove dish from oven and allow to stand for minimum 5 minutes before serving.
Serve with large spoon or spatula. Dish will be molten lava hot so please be careful and patient for food to cool. Let me know how you liked the dish in the comments or over on social!
Happy cooking! If you make this, let me know how it came out! I would love to see your pictures in the comments. Please come back soon to find your next Flavorful Find 🙂
Xx Kristina Rae
- 4 to 6 Medium Size Potatoes
- 1 Cup Heavy Cream
- 1 Cup Chicken Stock (or Vegetable)
- 1 Cup Cheddar Cheese, Shredded
- 1/2 Cup Monterey Jack, Shredded
- 1/2 Cup Parmesean, Shredded
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
- Preheat oven to 450 F. Scrub potatoes thoroughly. Cut each potato into slices (like big coins) about 1/8" thick. Try to cut potatoes as evenly as possible for even cooking. Place sliced potatoes scattered (flat) in a 9 x 9 baking dish.
- Mix spices into chicken stock and combine with heavy cream. Pour this mixture into the baking dish with the potatoes. Potatoes should be well covered by cream mixture but not all potatoes should be submerged leaving the top layer kind of exposed. Cover the baking dish with foil. Do not vent. Cook for 45 minutes.
- Carefully remove the baking dish from the oven and take off foil. Test the potatoes with a fork. The fork should glide into the potatoes smoothly without breaking them apart. If potatoes are too firm, place foil back over the baking dish and cook in 10 minute intervals until potatoes are tender.
- Once tender, sprinkle various cheeses over the entire dish. Place uncovered back into the oven for an additional 10 minutes or until melted and bubbly. Remove dish from oven and let cool for a minimum of 5 minutes before serving. Dish will be incredibly hot! Use a large spoon or spatula to serve. Garnish with parsley if desired.
Try incorporating your favorite spices or even some roasted garlic. This recipe is very versatile. You can swap out the cheeses for your favorites and use as much or as little as you'd like. Top this recipe with some bacon bits, sour cream, and chives for loaded scalloped potatoes! Yum!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 80mgSodium: 609mgCarbohydrates: 41gFiber: 4gSugar: 4gProtein: 15g
Estimations only. Information may not be accurate.