Scalloped Potatoes

Francine Lizotte


Tender, tasty and creamy, what an elegant way to serve potatoes which go very well with a wide variety of dishes!


☆☆☆☆☆ 0 votes

8 servings
15 Min
2 Hr


  • 4 large
    russet potatoes, peeled, washed and sliced into 1/4-inch thick
  • 3 Tbsp
    butter, plus more for greasing the baking dish
  • 1 large
    white onion, cut into strips (lyonnaise cut)
  • 2 large
    cloves garlic, pressed
  • 2 c
    cold half-and-half
  • 1 1/4 c
    white cheddar cheese, grated
  • 1 1/4 c
    sharp cheddar cheese, grated
  • 2 tsp
    cornstarch mixed with 1/2 cup water
  • 1/4 tsp
    cayenne pepper, or to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)

How to Make Scalloped Potatoes


  1. Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer ½ of the potato sliced into bottom.
  2. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
  3. Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again.
  4. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
  5. To view this recipe on YouTube, click on this link >>>>

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