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Scalloped Potatoes

Scalloped potatoes are legendary in my family. Back in the day when we would all gather at my Grandma’s for a Sunday dinner, if a pan of scalloped potatoes showed up on the table us kids went crazy. Well, more specifically, my cousin Kristy and I would go crazy. To this day, if we’re at a holiday dinner and there are scalloped potatoes, we take it upon ourselves to sit next to each other and then proceed to put the pan of scalloped potatoes right between us. Yes, we’re 31 and 27, but there are some things you just never outgrow. Our love of scalloped potatoes is one of them. Back in the day my grandma made hers from a box mix, and they were always delicious, but nowadays I like to make them from scratch. They are so much heartier, creamier and I know exactly what’s in them. This particular recipe I broke out for Christmas this past year and it was met with rave reviews. The pan was demolished in no time.

I used a mandoline to slice my potatoes – it makes the process super quick and ensure that all of the potatoes are evenly sliced to the right size. This is the one that I have; an inexpensive investment for something that makes kitchen tasks painless, quick and easy.

Is there a traditional dish that people in your family always fight over? Hopefully we’re not alone! :)

Scalloped Potatoes

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Directions:

1. Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.

(Recipe adapted from Cook's Illustrated, February 2005)

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101 Responses to “Scalloped Potatoes”

  1. Liv B on April 20, 2011 at 12:19 am

    Is there any better combination that cheese, potatoes and cream? I think not!

    Scalloped potatoes is one of those dishes I’m worried will under cook. My mother never made it, so I’ve never made it. I think this has to change, and soon! Thank goodness it’s coming into Winter here, perfect timing.

    The dish we fight over? Nonna’s lasagna. It’s my favourite and I always claim the leftovers before we’ve even started dinner!

    Reply

  2. Katrina on April 20, 2011 at 12:53 am

    This is my absolute favorite food! I love your recipe, I’m excited to try :)

    Reply

  3. Gwenevere on April 20, 2011 at 4:14 am

    So many meals we fight over. Mostly the rolls. I feel like a commercial every time I bake them because I have to triple the recipe That’s something like 60 rolls! Its exhausting but I love the excited look on everyone’s face when they walk in for dinner and can smell the fresh bread. It’s therapeutic…for everyone. :)

    I’d comment more on your potatoes but I hate them right now, because I want them so badly. I’m on a diary free diet (among many other restrictions) and cheese is one of those things I miss a lot a lOT!

    Reply

  4. Becka on April 20, 2011 at 4:48 am

    It always interests me how the same dishes have different names for us.
    This is one of my favourite potato dishes, but over here they’re known as the French call them: “potato dauphinoise”.
    Scalloped potatoes are thick slices of part-cooked potatoes, battered and deep fried! You should try them, they’re very good!! ;)

    Reply

  5. Caylee on April 20, 2011 at 4:56 am

    Y U M

    Reply

  6. Maris (In Good Taste) on April 20, 2011 at 5:05 am

    A delicious recipe for a classic dish. This looks mouthwatering good!

    Reply

  7. Blog is the New Black on April 20, 2011 at 5:18 am

    Scalloped potatoes are a favorite of mine!

    Reply

  8. Dishes of Mrs. Fish on April 20, 2011 at 6:36 am

    I love scalloped potatoes! What a great recipe. :)

    Reply

  9. Kristy on April 20, 2011 at 8:52 am

    First of all, I LOVE your blog! And being a Pittsburgh girl myself just makes it even more enjoyable! :)

    Well, we don’t actually fight over the mint brownies at Christmas… but there are definite rules about how many one is allowed to consume!

    Reply

  10. Debbie on April 20, 2011 at 9:21 am

    These look amazing! I think this sound perfect for Easter Sunday, thanks!

    Reply

  11. Amy @ The Savvy Kitchen on April 20, 2011 at 9:24 am

    I loooove scalloped potatoes! Or just anything with potatoes! I love your recipe. I’ll be trying it soon!

    Reply

  12. Marilyn on April 20, 2011 at 9:28 am

    My siblings and I never fought over a particular dish because we had such wildly different tastes. However, I remember one of my roommates telling me that she and her brother used to have bitter arguments over equally dividing up the bacon for BLTs. I just love to imagine that. Bacon can be a very divisive conversation topic. :-)

    Reply

  13. amanda @ fake ginger on April 20, 2011 at 9:39 am

    My husband would love this!

    Reply

  14. Jenny Flake on April 20, 2011 at 10:42 am

    Definitely one of the best foods ever!!

    Reply

  15. pigpigscorner on April 20, 2011 at 10:49 am

    Oh my, this looks heavenly!

    Reply

  16. Maria on April 20, 2011 at 11:13 am

    Josh will LOVE these!

    Reply

  17. Erin on April 20, 2011 at 11:15 am

    Mandolines are great. My dad used it all the time. I need to get one for myself one of these days.

    Reply

  18. Monica on April 20, 2011 at 11:23 am

    My mom’s Portuguese cream puffs “fillozes” were always a special treat. It would take a great deal of restraint to not eat all of them at once :). I’m excited to try your scalloped potatoes, thanks for sharing!

    Reply

  19. Alli on April 20, 2011 at 11:29 am

    Scallop potatoes and ham was an Easter staple at my house growing up. I have never been able to make them like my mom. These look so creamy and delicious. I am going to try them this weekend. At Easter we fight over the coconut cake. Yum!

    Reply

  20. Cookin' Canuck on April 20, 2011 at 11:46 am

    Scalloped potatoes are a favorite in my house and a “must” at Easter. You’re right about the mandoline – it makes the task of slicing the potatoes so much easier.

    Reply

  21. Georgia @ The Comfort of Cooking on April 20, 2011 at 12:31 pm

    I love scalloped potatoes and yours look perfect, Michelle! Thanks for sharing this Easter favorite. It will be sure to make an appearance at my table this Sunday!

    Reply

  22. Sues on April 20, 2011 at 12:33 pm

    These look incredible! I’m not even a big potato fan, but I LOVE scalloped potatoes. I think my sister is making them for our Easter dinner :)

    Reply

  23. Amanda on April 20, 2011 at 12:49 pm

    Oh yum, I think I just fainted. Love!

    Reply

  24. kim on April 20, 2011 at 12:57 pm

    Just this morning my husband told me he wanted scalloped potatoes for Easter. This looks perfect!

    Reply

  25. Kate@Diethood on April 20, 2011 at 1:46 pm

    Beautiful dish! I’m also always ready to fight for the scalloped potatoes! :) One of the best side dishes for Easter…or any other holiday, as a matter of fact.

    Reply

  26. Sarah on April 20, 2011 at 2:58 pm

    I think I’ll be making this for Easter! I love scalloped potatoes but like many others I’m paranoid about undercooking them. My Mum, the font of knowledge that she is, told me to layer the potatoes in a dish first, cover and pre-cook them for about 5 minutes or so in the microwave with a bit of water in the bottom of the dish.

    Turns out that woman knows what she’s doing and after I had poured the cream mixture over and popped it in the oven, I was rewarded with the best ever scalloped potatoes ever!

    Reply

  27. Aleida on April 20, 2011 at 3:27 pm

    Another dish that I have never had. It sure sounds delicious, though!

    We fight over lots of food: my pancakes, my potato salad, and my mother’s pinion (it’s basically a kind of casserole but I don’t know what it is called in English) are probably the best examples.

    Reply

  28. Cheryl and Adam @ pictureperfectmeals.com on April 20, 2011 at 3:54 pm

    We were recently served the most DISMAL scalloped potatoes imaginable. Thanks for restoring our faith in this delicious, fabulous side!

    Reply

  29. penandra on April 20, 2011 at 4:10 pm

    my cream always separates when I bake my scalloped potatoes. The last time I used evaporated milk and didn’t have that problem . . . is there a secret that I don’t know?

    When we were kids, my brother and I would fight over popcorn. The way I got around it was when I made the popcorn, I would burn it — just a little, but enough that he didn’t want it . . . I got so used to “well done” popcorn that I still eat it that way (but I also never have to share!) BTW, I just turned 60 and my “little brother” is 57! ;-)

    Reply

  30. Hannah at FleurDeLicious on April 20, 2011 at 4:19 pm

    No matter what else was for dinner, if my mom made these, my brother and I would be happy. I love using different kinds of cheeses too…makes it customizable like mac and cheese! I love using cheddar, but I think gruyere is my favorite so far! (For special occasions that is :) )

    Reply

  31. Liz on April 20, 2011 at 4:34 pm

    This wonderful dish will be on our Easter table…yummy!

    Reply

  32. Jennifer on April 20, 2011 at 5:36 pm

    These look absolutely divine and I am drooling just thinking about the taste. Cheese and potatoes are always a winning combination, especially when cream is added to the mix.

    Reply

  33. Lisa @ Sweet as Sugar Cookies on April 20, 2011 at 9:09 pm

    Wouldn’t you know, I just bought some scalloped potatoes from Costco that look exactly like yours. Wish I had saved my money and made your recipe instead.

    Reply

  34. Dee on April 20, 2011 at 10:12 pm

    This great! I am having a special sunday Easter Linky buffet Any Easter recipe accepted no limit to what you like to submit. I am taking submissions till saturday, your welcome to post this! http://deedeesdelights.blogspot.com/p/special-easter-sunday-buffet.html

    Reply

  35. Lily on April 20, 2011 at 10:17 pm

    These look delicious! Hmm….can’t think of any food offhand that we fought over – probably any of Mom’s great desserts like O’Henry bars or the homemade peanut butter cup bars…yum! Get hungry thinking about it…

    Reply

  36. Kristen on April 20, 2011 at 11:25 pm

    Scalloped Potatoes are probably one of my very favorite things to eat. Your photos have me drooling!

    Reply

  37. Tracy on April 20, 2011 at 11:45 pm

    I’m not really a fan of scalloped potatoes, but I’ve only ever had them from the box – these totally look like they could change my mind!!

    Reply

  38. Memoria on April 20, 2011 at 11:47 pm

    Ohh, I bet I could prepare AND bake this in a cast-iron skillet without having to change vessels. Yea! Thanks for the great-looking recipe.

    Reply

    • Memoria on April 20th, 2011 at 11:49 pm

      Oh, and my family fight over the chicken and dressing I make in the crockpot every year. One year, my aunt tried to (and succeeded) hoard most of it and not let the rest of the family take some leftovers home.

      Reply

      • Adonna on November 26th, 2013 at 1:31 pm

        I’d love to see that recipe posted somewhere! It sounds *amazing*!! Yum!

        Reply

  39. The Waspy Redhead on April 21, 2011 at 3:12 am

    Wow – I am so craving scalloped potatoes now. Oddly Easter is the one holiday meal where my family tends to eat light. Scalloped potatoes would fit in better at our Thanksgiving or Christmas tables. For easter we usually revel in the bright flavors of spring and eat lots of veggies, grilled meat or fish etc.

    Reply

  40. Misbah on April 21, 2011 at 3:19 am

    Thankyou for shareing the recipie. In Denmark this dish is called “fløde kartoffler” meaning creame potatoes. In my house we use it as side dish with meat. When we siblings and inlaws-siblings are ghathered at my moms house for muslim holliday we “fight” over her rice dessert called “kheer”. :) everybodt wants the rest .

    Reply

  41. Maureen on April 21, 2011 at 8:34 am

    These look really good. I had some at a party the other day and they had no seasoning and they were horrible. I’m craving something good like yours. :)

    Reply

  42. Kasha on April 21, 2011 at 8:59 am

    I just had my aunt’s scalloped potatoes at a party last weekend – and that was the bulk of my meal! I forgot how much I loved them.

    Your recipe may just be gracing my Easter table as well!

    Reply

  43. Muffin Tin on April 21, 2011 at 9:51 am

    Beautiful photo. I think I have that same white plate, too!

    Reply

  44. bridget {bake at 350} on April 21, 2011 at 10:20 am

    Oh, I think I will be making this for Easter! :)

    Reply

  45. Paula on April 21, 2011 at 5:32 pm

    Too good to pass up. They are a favourite in this house too so I’m now wondering why we don’t make them more often!

    Reply

  46. Sonya on April 21, 2011 at 8:15 pm

    I am adding these to our menu for sunday!! they look amazing!

    Reply

  47. Anne on April 22, 2011 at 12:37 am

    I LOVE potatoes in ANY form. But these look as though they are going to be even more comforting than macaroni and cheese. I can almost smell them! Will definitely give them a try with my Easter ham this Sunday! Have a great weekend Michelle and everyone! : )

    Reply

  48. Laura on April 22, 2011 at 3:07 pm

    I love scalloped potatoes! This would make a great addition to Easter dinner!

    Reply

  49. knuckstermom on April 23, 2011 at 8:06 am

    Thank you for this great recipe! I made it, it’s wonderful and I blogged about you on my blog. Thank you!!

    Reply

  50. Chung-Ah Rhee on April 23, 2011 at 1:27 pm

    I just made scalloped potatoes last night and it was not the best in the world. But these look absolutely amazing! I will definitely give this one a try.

    Reply

  51. Ricci on April 24, 2011 at 12:29 am

    Making these tomorrow for Easter. I’m sure we will love them.

    Reply

  52. Rachael on April 24, 2011 at 5:26 pm

    After years of being forced to eat box-mix scalloped potatoes, I have an intense dislike of them. But your recipe has encouraged me to give them a second chance. These are on our Easter dinner menu and I’m actually looking forward to trying them! Thanks!

    Reply

  53. Rain2rainbows on April 24, 2011 at 5:29 pm

    OMgoodness! I made these today for Easter and they were a HUGE hit! The only modification I made was that I used less potatoes, because I was serving only 5 people. I used the same amount of the creamingredients and it was the perfect amount of ooey gooey goodness! The bay leaf and thyme in combination with the garlic and onion sauted in butter was an amazing flavor combination in the cream sauce. I thought I was going to have to load on the cheese to get good flavor but I ended up using just a handful sprinkled on top! Thank you for this amazing recipe!!!

    Reply

  54. Sunny on April 24, 2011 at 6:20 pm

    Scalloped potatoes are so delish! I will be trying this recipe soon!

    Reply

  55. Jmegyrl on April 24, 2011 at 6:39 pm

    Made these today and they were a huge hit!

    Reply

  56. Teresa on April 25, 2011 at 1:30 am

    Thank you for a new family favorite! Even though there were only three of us I made a full serving and thank goodness. After a heaping container was filched for our son’s dorm room fridge and leftovers consumed tonight, only one serving remains. The hint of thyme that lingers in the cream is tantalizing and once the potatoes were peeled the recipe was really easy. Thank you so much for sharing! I can’t think offhand about a holiday food we fight over, by the way, but this might now be it.

    Reply

  57. amelia on April 25, 2011 at 11:19 pm

    I have been looking for a scalloped tater dish for years. This was Great!! This dish was hit with the family & I can’t wait to make it again.

    Reply

  58. Brenda on April 26, 2011 at 9:00 pm

    I made theses for our Easter Brunch & LOVED them! Thank you for sharing, my family thanks you too!

    Reply

  59. marianthe on April 29, 2011 at 10:45 pm

    All I have to say is YUMMMM!! I just made them and they were a hit! My kids were like, mom why havent you made these before?? They saved some for themselves before everyone ate them all. Lol.. thanks for the post!

    Reply

  60. marianthe on April 29, 2011 at 10:45 pm

    All I have to say is YUMMMM!! I just made them and they were a hit! My kids were like, mom why havent you made these before?? They saved some for themselves, their own stash, before everyone ate them all. Lol.. thanks for the post!

    Reply

  61. RisaG on May 17, 2011 at 2:09 pm

    I never had real scalloped potatoes until I was an adult. My mom never made anything like this. She made baked potatoes, frozen french fries, and at holiday time Potato Latkes. That was it for potatoes in our house. I have made scalloped potatoes before and they are rich and delicious. These look so good. Thanks for the blog.

    Reply

  62. Simo on June 18, 2011 at 1:30 pm

    By far the best I’ve made!!

    Reply

  63. aly on August 16, 2011 at 10:25 am

    Question- all i have is half and half, can i sub that for heavy cream??

    Reply

    • Michelle on August 18th, 2011 at 10:14 am

      You can, your sauce just might not thicken up quite as much as if you’d use cream.

      Reply

  64. Robin on August 28, 2011 at 8:39 pm

    Made it today – LOVED IT. I will be using the recipe again. Thanks

    Reply

  65. Helen on November 1, 2011 at 11:15 am

    This looks really good! Great photo! Cant wait to try it!

    Reply

  66. LISA PARSONS on December 16, 2011 at 12:40 pm

    I just came across your blog yesterday and tried this recipe for my Dinner party last night. It was soooo easy to make and tasted sooooo GOOD!!!

    Reply

  67. Josh Hamlin on December 17, 2011 at 11:13 pm

    Made this recepie tonight for a party tomorrow. Stopped before baking them. I am looking forward to seeing how they heat tomorrow. Maybe a mistake. What is not a mistake is this recepie. I will for make this again. The cream sauce was so good I used a spatula to get it all, and literally licked the pan clean. So good!

    Reply

  68. Linda Stratford on November 4, 2012 at 12:01 pm

    I just love your recipe. I haven’t made it yet but let me tell you my story. A year ago I searched and searched how to make scalloped potatoes in a crockpot. What I came up with is the same things throughout all the recipes. They used Russet Potatoes and lots of cream & cheese of course. So I made them and because I didn’t really have the time for the crockpot to do it’s work I did all the prepping and then I browned the potatoes in layers in my dutch oven with garlic and butter and chicken broth etc. Finally between the layers I added onions and cheese and ended with CREAM!! Oh my gosh these were to die for. This year I made practically the same recipe but this time I just used regular white potatoes. I think not using Russet Potatoes was my mistake! I am glad to know you used RP. Linda from Canada

    Reply

  69. Linda Gilliam on November 11, 2012 at 1:50 pm

    I made this for my family and they LOVED it. I used to make mashed potatoes with my meat loaf now my family only wants scalloped potatoes with it. Thank you for a great recipe.

    Reply

  70. Gretchen on November 20, 2012 at 4:41 pm

    Could I just put the potatoes in the gratin dish and let cool then bake the next day letting come to room temperature before baking?

    Reply

    • Michelle on November 20th, 2012 at 6:57 pm

      Hi Gretchen, Yes, I think you could definitely do that without a problem. Enjoy! :)

      Reply

      • Gretchen on November 21st, 2012 at 7:40 am

        Thanks!! :) I will let you know how they turn out!

        Reply

        • beth on December 10th, 2012 at 5:58 pm

          How did they turn out baking them the next day?

          Reply

  71. Jessica on December 23, 2012 at 5:22 pm

    I am making these for a holiday party tomorrow night… Any thoughts on making them ahead of time? I’m debating if I should bake them right before the party, or should I bake them now and just reheat them when we get to our destination? Thanks for your help. This recipe is fabulous! Thank you for sharing it!

    Reply

    • Michelle on December 23rd, 2012 at 9:57 pm

      Hi Jessica, I would assemble it ahead of time and then bake it. I think it’s far better baked fresh than reheated (although it’s still good that way, but not the same, plus you’d still need to use the oven, so might as well bake fresh!).

      Reply

      • Jessica on December 26th, 2012 at 1:28 pm

        They turned out perfectly! Thanks so much for your quick response. Happy new year!

        Reply

    • Carissa on December 24th, 2012 at 8:55 am

      So glad you asked this! I came here with the same question. My mom requested scalloped potatoes for Christmas dinner and I think she expects the boxed kind…I can’t wait to surprise her with these!

      Reply

  72. Cindy J on December 24, 2012 at 10:59 am

    Made this last night and it is my new favorite Holiday side! Last year, I did parboil the potatoes. Best potato recipe ever!!!

    Reply

    • Cindy J on December 24th, 2012 at 11:08 am

      * last year- used a different recipe and couldn’t get the potatoes to cook through! So, last night using your recipe, I just wanted to be on the safe side and parboil considering oven being used for other dishes as well. Where has this recipe been all my life!!

      Reply

  73. Anita on February 12, 2013 at 9:17 am

    These were so good, rich, creamy, and delicious. A perfect side to our Christmas dinner with absolutely no leftovers!

    Reply

  74. Ginny L. on February 15, 2013 at 8:11 am

    I made these as part of a Valentine’s dinner last night – sooooo delicious. I love how the thyme flavors the cream sauce. I maybe have over simmered my potatoes, so I’ll amp that down a bit next time. FANTASTIC recipe – thank you. :)

    Reply

  75. Chandra on March 28, 2013 at 3:08 pm

    I’m looking forward to trying this recipe! Is it ok to use salted butter? That’s what I’ve got on hand.

    Reply

    • Michelle on March 30th, 2013 at 11:27 am

      Yes, but omit the salt in the recipe.

      Reply

  76. Ann on April 5, 2013 at 1:42 am

    Sorry, really hated this recipe. Other than the cheese on top it was bland and boring. I’d wished so badly I’d made a box recipe for dinner and saved myself a ton of time, money and grief having to serve something so tasteless.

    Reply

  77. Sandy on September 7, 2013 at 10:08 pm

    How far ahead can this be made? I have a potluck tomorrow, and I’m not sure if I should go ahead and bake reheating in morning before or just refrigerating overnight and heating in morning.

    Reply

    • Michelle on September 8th, 2013 at 2:41 pm

      Hi Sandy, I think either one would work.

      Reply

  78. april d on December 20, 2013 at 9:12 pm

    I just made this tonight and it was really good! I used a mix of heavy cream, some half and half, and some milk (just cause I had a bunch of open containers in the fridge lol) and zipped the potatoes through my food processor using the slicing blade, and then shredded the cheese using the shredder blade so it made super quick work of all the prep! I didn’t have fresh thyme so I just used dried and I probably doubled the salt. My husband really liked it, he loved that the potatoes were *in* the sauce as opposed to just one gummy clump of potato and cheese. I used a blend of raw cheddar, asiago, provolone, parmesan, and mozzerela (again, just used up a bunch of little bits of cheese in my fridge) and it had great flavor. I think for those who found it bland, they should try using really flavorful cheese if you want to kick up the flavor. I will be making this again, it was so easy and so comforting.

    Reply

  79. Tammy on December 21, 2013 at 2:27 pm

    I’m making these for Christmas. Do you peel the potatoes or leave the skins on?

    Reply

    • Michelle on December 22nd, 2013 at 11:24 am

      Hi Tammy, Peeled. You’ll see in the ingredient list that the potatoes call for peeling and slicing into ⅛-inch slices.

      Reply

  80. Gary on December 21, 2013 at 2:41 pm

    How come no one comments AFTER trying the recipe?! I don’t really care if you’re GOING to make it or if it LOOKS good–make it then tell us how it actually is…

    Reply

  81. AudraG on December 23, 2013 at 10:02 pm

    Love these potatoes! I look for any excuse to make this recipe! Delicious!

    Reply

  82. sharon on December 25, 2013 at 4:30 pm

    Michelle… I made these for Christmas Eve and they were divine. I love that they come out looking beautiful and don’t need an hour in the oven and 30minutes to rest once baked.
    I also made the Signature Salad! The dressing was by far the most flavorful I’ve ever tasted…everyone wanted the recipe.
    Needless to say, your name came up at our dinner table!

    Thanks for sharing

    (ps also made your chocolate dipped macaroons, my husbands favorite!)

    Reply

  83. Tammy on December 28, 2013 at 3:19 pm

    Michele,

    Thank you for the fast reply. I made these for Christmas dinner as a side dish to beef tenderloin. I will not eat boxed potatoes again. They were super easy to make and extremely delicious. I didn’t have fresh thyme, so I used what was in my spice rack and it worked out great. My husband, 3 year old and 1 year old ate them up. Thank you for sharing a great recipe that we will continue to make.

    Reply

  84. Tammy on December 28, 2013 at 4:57 pm

    This is seriously the BEST scalloped potato recipe I’ve ever made. Everyone LOVED it….soooooo good. The fresh thyme gave it such a good flavor.

    Reply

  85. Pamela Bernhardt on March 30, 2014 at 9:10 pm

    My husband and I made this for dinner. Amazing!!! I had to use dried thyme but it was delicious with that mixed In. Somehow the mixture had a slight bacon flavour, soooo we added some bacon. Of course. Rich, decadent and we couldn’t stop licking the spoon.

    Reply

  86. Lisa on April 20, 2014 at 9:29 pm

    Made this today for Easter and it was a hit! It was a tiny bit soupy but after a while, it did firm up. Had trouble getting it to brown on top due to the grease that was coming from the cheddar. Maybe next time I might change the cheese but overall, a winner!

    Reply

  87. Vickie on April 22, 2014 at 8:51 am

    Made this dish for Easter dinner this year. Scalloped potatoes have been on my “must try” list for a while now. I am so happy to have tried your recipe as my first attempt! The dish was well loved by all those who gathered at our table. Rich and delicious! This recipe will be used many more times and I have printed up the recipe to put in the cookbook I am making through the years to give to my daughter when she gets married. Thank you for passing your family favorite on to us so that it can be our family favorite!
    I will add that I only had half and half on hand…so I just used 4 cups of that instead of the heavy cream and milk…it came out thick and creamy! For those that found this recipe bland try experimenting with different types of cheeses or season to taste!

    Reply

  88. Anissa on June 16, 2014 at 5:15 pm

    So So Delicious!

    Reply

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