Scalloped Potatoes

Sliced potatoes topped layered with a rich creamy stock and just a hint of cheese, these scalloped potatoes are the perfect side dish.

By Yankee Magazine

Jan 11 2017


Scalloped Potatoes

Photo Credit : Heath Robbins

Mashed potatoes rate high on most “comfort food” lists, and we’re all for them–anytime, anywhere, any season. But the crispy, cheesy love that comes from baking simple sliced spuds makes them a strong contender. We adore the textures and flavors of scalloped potatoes, and this recipe is one of our favorites.


8 servings


1 cup heavy cream
1/2 cup chicken stock
3 sprigs thyme
2 garlic cloves, minced
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter (approximately)
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices, divided
Kosher or sea salt and freshly ground black pepper
1/2 cup (8 tablespoons) grated Parmesan cheese, divided


Heat oven to 375 degrees. In a saucepan over low heat, combine cream, stock, thyme, garlic, and nutmeg. Simmer about 5 minutes; then let cool about 10 minutes. Strain and discard garlic and thyme.

Butter a 9×13-inch casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Pour a third of the cream over potatoes. Top with 2 tablespoons Parmesan cheese. Repeat for two more layers.

Bake, uncovered, 45 minutes. Sprinkle remaining cheese on top and place under broiler until cheese browns, about 5 minutes.