Best Ever Scalloped Potatoes

Julie Shogren


Grandma made the best Scalloped Potatoes in the oven. So I have tried many recipes to duplicate hers. I have learned to use only whole milk, half/half or heavy cream so the sauce won't separate while baking. This recipe takes out the guess work of, "Are those potatoes cooked through yet?" by cooking on the STOVETOP! This will absolutely get the potatoes to the the table on time along with rave reviews!

pinch tips: How to Peel Potatoes



6 servings


20 Min


35 Min




1 tsp
unsalted butter
4 c
heavy cream or whole milk
1 tsp
each salt and pepper
1 Tbsp
all purpose flour
3 1/4 lb
idaho or yukon gold potatoes, peeled & cut into 1/4 inch thick slices
8 oz
swiss cheese

Directions Step-By-Step

Preheat the oven to 400 degrees & prepare a two-quart glass baking dish by greasing with tsp of butter.
To the cold cream or milk, wisk in the flour and blend so completely smooth. In a large saucepan add cream or milk mix & bring to a medium high simmer. Add salt & pepper, stir well. Add in the cut potatoes. If any potatoes are uncovered then add additional cream until completely covered. Lower heat to a light simmer & cook until fork tender. It will take about 10 minutes. Take off the heat.
With a large spoon gently move 1/3 of the potatoes to the baking dish. Layer swiss cheese on top & repeat until everything is in the baking dish. Top with the cheese. Place on a baking sheet as they tend to bubble over during cooking. Takes about 30-35 minutes to golden brown.
*optional. Add in 1 cup of ham to make it a main dish meal before baking.

Traditionalist may leave out the swiss cheese, but try it at least once as adds a delicious flavor to the dish!

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #potato, #easy, #holiday