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5 from 3 votes

How to Bake Scalloped Potatoes

Creamy, cheesy Baked Scalloped Potatoes are so easy to make, all in one dish.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: brunch, Dinner, Lunch, Side Dish, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Nut Free
Servings: 5 people
Calories: 730kcal
Author: Marina Rizhkov

Equipment

  • oven dish
  • slicer
  • knife
  • measuring cup
  • mixing spoons

Ingredients

  • 2 lbs potatoes, sliced about ⅛ thick
  • 2 cups grated gruyere cheese
  • 2 cups heavy cream
  • 2 Tbsp butter
  • 1½ tsp garlic powder
  • 1¼ tsp salt
  • ½ tsp black pepper
  • ¼ tsp nutmeg
  • thyme, fresh. A few springs

Instructions

  • Preheat the oven to 350F.
  • Grease the 2 quart baking dish with butter.
    2 Tbsp butter
    a white baking dish buttered.
  • In a bowl mix heavy cream with salt, pepper, and spices.
    2 cups heavy cream, 1¼ tsp salt, ½ tsp black pepper, ¼ tsp nutmeg, 1½ tsp garlic powder
    ingredient bowls with one center bowl filled with heavy cream and spices on top.
  • Spread half of the sliced potatoes on the bottom of the baking dish. Make sure the layer is even. Sprinkle 1 cup of cheese over the potatoes.
    2 cups grated gruyere cheese, 2 lbs potatoes,
    scalloped potatoes with cheese on top in a white rectangular baking tray ready to bake.
  • Make the second layer with the rest of sliced potatoes and pour the heavy cream mixture on top. Make sure to pour the mixture over every part of the dish.
    scalloped potatoes ready to bake in a white baking dish.
  • Sprinkle the top with fresh thyme leaves and the rest of grated cheese.
    thyme,
    sliced potatoes in a white baking dish with seasoning and shredded cheese on top ready to bake.
  • Bake in the oven for about 75 min. Potatoes should be tender and the tops golden brown. Heavy cream and starch from potatoes will result in the creamy sauce
    baked scalloped potatoes in a white dish with melted cheese on top.

Notes

  • For the best and right results make sure to use gruyere cheese.
  • After an hour of baking make sure to keep an eye on the potatoes so they don't over brown, if this happens, but the potato is still not cooked through, cover with a foil for the rest of baking. 
  • Check potato for readiness with a fork.
  • Cooking time may vary, depending on the type of potato.  

Nutrition

Serving: 5g | Calories: 730kcal | Carbohydrates: 35g | Protein: 22g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 846mg | Potassium: 893mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2045IU | Vitamin C: 36mg | Calcium: 621mg | Iron: 2mg