Make Ahead

Scalloped Potatoes

March 19, 2010
8 Ratings
  • Serves 6
Author Notes

I grew up on boxed potatoes, whether they were mashed or scalloped. After cooking for many years, I learned how to make sauces, and one of them being a nice cream sauce for scalloped potatoes. After all, I did not want my kids growing up on boxed food. —Dax Phillips

What You'll Need
  • 6 russet potatoes, skinned, thinly sliced
  • 1 1/2 cups heavy cream
  • 4 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 cup Parmesan cheese
  • 2 tablespoons unsalted butter
  1. Begin by getting your sauce pot out and add the cream, garlic, and thyme in there. Cook on medium heat until it warms through. In the meantime, get started on cutting your potatoes into thin slices. This takes a bit of time, but your patience will pay off when you dig into these delicious potatoes.
  2. Preheat your oven to 375 degrees. Butter your cooking dish.
  3. I like to use a classic pie dish for this, and I go about four layers in on the thinly cut potatoes, so use your judgment. Add a layer of the potatoes on the bottom, slightly overlapping the pieces. Sprinkle with some salt, pepper, and parmesan cheese, then add a bit of warm cream to the top. Repeat the process three more times. Top with about a half a cup of grated parmesan cheese, making sure you cover the top of the potatoes.
  4. Place in the preheated oven for nearly 50-55 minutes, or until the sauce is bubbly and the top is a nice golden brown. Remove from the oven and let it sit for about 10 minutes before digging into them. This will allow the cream to thicken and the won’t burn your mouth when digging into them. I know it is hard to resist, but waiting pays off.
  5. The creaminess, along with the garlic, and great parmesan cheese really make these scalloped potatoes a top notch combination that can stand up on their own for a late night snack, but go really great with a baked ham.

See what other Food52ers are saying.

  • Dax Phillips
    Dax Phillips
  • Kathy Kiely
    Kathy Kiely
  • NakedBeet
  • Linda D
    Linda D

9 Reviews

Linda D. January 31, 2022
Excellent! Thank you, Dax!
Peggy October 5, 2018
Has anyone made them the day before and reheated before serving? Attempting to prep as much as possible before hand.
Kimberley September 20, 2018
I added a pinch of nutmeg..and they turned out amazing!
Dax P. March 30, 2015
Hi Kathy - you can bake covered, and about 15 minutes until the end, uncover so the top browns. Good luck!
Kathy K. March 29, 2015
Do you baked the potatoes covered?
kins October 3, 2012
Made it tonight to use up some potatoes. Fabulous. The kids gobbled it up.
Dax P. October 4, 2012
Thanks for the nice comment. Glad the kids enjoyed them!
npwriter January 1, 2012
As suggested, I made this very tasty side dish to go with baked ham. I followed the directions exactly, except that I used a mandolin to slice the potatoes nice and thin. Also, I put a foil tent around the dish to keep the cheese from getting too brown during the last 30 minutes. The potatoes tasted absolutely fabulous! Highly recommended!
NakedBeet March 19, 2010
These look great.