Classic Scalloped Potatoes

Classic Scalloped Potatoes

David Venable

This scalloped potato dish is a savory side that the whole family will love.

Prep Time: 30 minutes

Serves: 6–8

  • 3 lbs Yukon gold potatoes, peeled and sliced thin
  • 3 cups milk
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 4–5 sprigs of fresh thyme, leaves picked
  • 1 tsp salt
  • 2 Tbsp butter
  • Salt & pepper to taste
  • 6 oz Swiss cheese, shredded (about 1-1/2 cup)
  • 1/4 cup grated parmesan

Preheat oven to 350℉.

In a medium to large saucepot, add the potatoes, milk, cream, garlic, thyme, salt, and potatoes. Bring to a boil and continue to boil for 3–5 minutes until the potatoes begin to get tender. Drain the potatoes in a colander over a large bowl to reserve the starchy milk. This will be the sauce.

Butter the bottom and sides of a 9" x 13" baker. Spread a layer of potatoes over the bottom (about 1/3 to 1/2 of the potatoes), season the layer with salt and pepper, then sprinkle some of the Swiss and parmesan on top, pour some of the milk mixture, over and repeat this until you’ve used all the potatoes. For the top layer, pour the last of the milk mixture over them before adding the last of the cheeses.

Bake for about 45min.

Cook's Notes

You can slice the potatoes by hand, but using a mandolin gives you thin, uniform slices in a fraction of the time.

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