Our household has been quite busy lately. Last week we began hosting a high school student from Japan. Hikari is only here for one more week and you know what that means? Only one more week of preparing and serving “American” food to enrich her cross-cultural experience with us. So far we’ve been serving typical types of American comfort food including this simple but wonderful scalloped potato au gratin dish. Made with heavy cream, shredded cheese, potatoes, and a few other ingredients for seasoning, this side dish imparts love with every bite. Typically this dish is served during Holiday meals and with Easter approaching it would make a lovely addition to your Sunday dinner. But don’t feel like you have to wait for a holiday to prepare scalloped potatoes, this comforting side dish would be a great addition to any supper. Enjoy!
- 1½ cups heavy cream
- 1 sprig fresh thyme (optional)
- 2 garlic cloves, chopped
- ½ teaspoon ground nutmeg
- Non-stick spray
- 2 pounds russet potatoes, peeled/unpeeled and cut into ⅛-inch thick slices - about 5-6 sm-med. sized potatoes
- Salt and freshly ground black pepper
- ⅓ cup grated Cheddar
- ⅓ cup grated Parmesan
- ⅓ cup grated Parmesan for topping off and broiling
- Preheat the oven to 375 degrees F. In a medium sauce pan - heat cream, chopped garlic, nutmeg, and sprig of thyme on medium heat. While the cream mixture is heating up, spray a casserole dish with non-stick spray. Place a layer of potato slices at the base of the casserole dish in an overlapping pattern seasoning with salt and pepper. Remove the cream from heat, discard thyme, and pour a little over the potatoes adding some of the Cheddar and Parmesan cheese on top. Repeat the layers two more times. Pour any remaining cream sauce on top of the last layer and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 45 minutes. Enjoy!
Great recipe. I substituted sweet potatoes for the russet potatoes and it worked out perfect. Savory with just a little touch of sweet. Definitely a keeper!
This is a great recipe. I love scalloped potatoes and have to admit I never thought about using nutmeg but they were so delicious that everyone wanted seconds. I will have to double the recipe next time. I used organic potatoes and added some asiago cheese as well. Grated a little more cheese and put under the broiler making them a wonderful golden brown on top. Fantastic taste. Best recipe for scalloped potatoes I have ever had. It is definitely on my list of top recipes.
I am a huge lover of scalloped potatoes and when I started to crave them (I’m pregnant!) I knew where to look for the perfect recipe. Savoury Sweet Life has never let me down! These potatoes were so delish that I ate the whole tray of them… in 48 hours. I went to the gym the very next day! Super yummy!
Alice
Lisa told me to email you back and confess that I quadrupled the recipe! (I have a large extended family!) They were delicious and everybody raved about them and I’m sure that if I stuck to the proportions in the recipe it would have cooked in 40 minutes. It would be fun to discuss recipes and stuff with you guys though.
Alice,
These were fabulous! Served them for Easter dinner and were a hit. I cooked them for about an hour, perfect!!
All of the recipes that I’ve tried from your site are a hit. My new “go-to” place in search of new ideas.
🙂
thanks so much..
Don,
Did you say 3x longer? As in over 2 hours? I’ve made these several times and never once have gone over an hour. Did you double or triple the recipe? I feel so bad they took so long considering it was Easter dinner. We will have to have you and your family over and discuss this potato dish over a meal.
Hi Alice!
I made these potatoes for Easter for my familiy. They were very tasty but took about 3 times as long to cook as the recipe called for. I talked to my mom about it and she suggested that I “parboil” the potatoes for 15-20 minutes before putting them in the oven. Tasted great though!
So bubbley and cheesey!
Thanks for sharing! Its sound really delicious and I really like it. I cooked it a bit longer than according to the recipe and the potatoes were very loving and everyone loved it!
Best Regards,
Ths post makes me hungry. I love the photo of the thyme!!!
These look amazing. I’m a carb addict so this should be a good fix!
Alice, this looks absolutely delish! Great post! 🙂
That looks so tasty – great photos too.
For some reason, everyone in my family loves scalloped potatoes… except for me! I think the problem is that my “family” recipe doesn’t include any cheese… it’s just a basic bechamel, which I always think tastes kind of bland. Perhaps I will have to offer to make the potatoes next time and give you recipe a try! It looks wonderful.
Looks so delicious. When I saw the photo of the cream being poured into the saucepan, all I could think of was, ‘how did she do that (pour the cream and take the photo at the same time)?’ 🙂
That looks delicious! Your photos are great!
Looks absolutely wonderful. I make something similar with Gruyere…
These look delicious. Thanks for posting the recipe!
Cheesy potatoes – YUM! I LOVE how you perfectly lined up the potatoes – that is totally the baker in you 🙂 I am too lazy, they all get dumped in the pan 😉
These are very American (but also a little French) and they are very Eastery — my grandmother often makes potatoes au gratin for Easter brunch.
I’ve made this for years but my mom’s recipe always had thinly sliced onions in between layers. The two boys aren’t thrilled over it so I’ll give yours a try on them. Thanks for posting.