The Girl Who Thinks She’s a Bird and some of her friends took a cooking class a while back, and scalloped potatoes were one of the dishes they learned to make from scratch. After having to listen to The Girl rave about the side dish, we decided to try and make it at home from {her} memory.
We hit a home run.
Not only was this recipe for scalloped potatoes super delicious, but everyone in our house wanted seconds.
This recipe is a keeper, that’s for sure.
~Mavis
Homestyle Scalloped Potatoes
Ingredients
Scale
2 lbs russet potatoes, peeled and sliced 1/8-inch thick
1 onion, minced
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces Parmesan cheese, grated
2 garlic cloves, minced
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoons salt
1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees
- In a large pot over medium heat, saute butter and onions until caramelized.
- Add garlic and saute for a few seconds then add chicken broth, cream, sliced potatoes, bay leaves, thyme, and salt and pepper.
- Reduce heat, cover, and simmer on low until the potatoes are tender.
- Discard the bay leaves, and pour potato mixture into a buttered 8″ or 9″ casserole dish.
- Top with Parmesan cheese and bake in the oven for 15 – 20 minutes or until the cheese in all bubbly and lightly browned.
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LaToya says
I have never made these. And I do like them…BUT. EVERY time I have had these…no matter where…the potatoes are too hard. Is it that hard to get them to not be totally cooked? Yours always come out…?
Mavis says
What are you doing to your potatoes that they turn out hard every time? They are suppose to be thinly sliced. I think the key is to cook them on the stove top a bit to soften them up first before they go in the oven. I used regular russet potatoes from the garden.
Hmm. Maybe I need to come to Boise and teach you how. Now that would be a fun story. 🙂
Helen in Meridian says
Can I come too…please please please. Scalloped potatoes and ham always remind me of funeral food.
Elizabeth F says
We just had scalloped potatoes last weekend. I have never followed a recipe. No one seems to make them the way I do, which is the way my mother made them. I always see pre cook the potatoes, make a roux, make a white sauce etc etc.
I just take a baking dish, big as I want, grease, put in a layer of sliced raw potatoes, sliced onion, butter dabs, some flour, some salt and pepper and repeat until pan is full. Then take skim milk and pour over until potatoes are covered. YOU NEED TO LEAVE ROOM IN PAN FOR MILK TO BUBBLE UP OR YOU OVEN WILL BE A MESS. Seal with foil, bake at 350 for an hour, stir then bake uncovered another 1/2 hour. Good for making when oven is going to on a while like with squash or “meat” loaf.
We only put cheese on them later when using as leftovers, for some reason. Tradition??
Swiss cheese!
Oh, I quick called my mother…this is the way her mother made them also, usually with a roast in the oven.
Carol says
@Elidabeth F. This is how my Mom made them, only no stirring at the 1/2 hour left mark. I use Red (New) potatoes as they are slightly better on the glycemic index. You can add cheese, but then I guess it becomes an au graten. Oh well, happy eating!
Elizabeth F says
Hmm, I wonder what difference stirring or not stirring makes? I always
liked to get the corner where it would get kind of crispy.
leal says
I have always made my scalloped potatoes the same basic way Elizabeth makes them. I have never had hard potatoes and they always turn out just right. I have in the past (don’t know how this happened but…) added left over cooked bacon to the mix.
Nanci L Brand says
Au gratin are my favorite. Layer potatoes, thinly sliced onion pieces, salt, pepper, guyre and jarlsberg chese; repeat. Cover with foil and bake 1 hour at 350; remove foil and back another 30 mins. Best. Potatoes. Ever. Recipe credit: my sister, culinary school alum.
Jean E. says
Do you ever shop at Aldis? They have most of the items you buy. Their Kettle Cooked potato chips are $1.79 for a larger bag than your Cape Cod & just as good. I don’t buy meat, frozen pizza or microwave popcorn there but have been very happy with everything else.
Can’t wait to make those potatoes!
Mavis Butterfield says
Yes, but we haven’t been for a while. We need to make a trip.