Easy Scalloped Potatoes Recipe

Easy Scalloped Potatoes Recipe

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The perfect comfort food for dinner tonight, easy scalloped potatoes. The cheesy scalloped potato goodness will fill your belly and put a smile on your face. It is a simple recipe that is adaptable as a meatless dish.

My mother used to make this when I was a kid and it’s a meal that has stayed in my own repertoire for over 20 years. I’ve tweaked it
over time and made it a bit more adventurous using spices and cream .

This easy scalloped potatoes recipe is easy to scale for 2-10 so that you make only what you need. Unless you love left-overs then by all means scale up your ingredients. I am going to teach you this recipe without measurements. We are going to measure ingredients by eye-balling it!

white and red potatoes for easy scalloped potatoes recipe
Photo by Nic D on Unsplash

Recipe basics

This easy scalloped potatoes recipe is a simple, hearty dish with very few ingredients. Most of the time, I have these ingredients available in the pantry and refrigerator and can whip it up easily.

You will need potatoes (I prefer red, but other varieties work well too such as Russet or Yukon Gold). I look at the size of the potato and judge how much I will need based on the amount of people I am feeding.

Scale to prevent wasting food

Tonight I made this for two adults and one teenage boy. I had very small red potatoes and just counted out a few smalls for each person. Alternatively you could use one large potato for each person. If the person is a light eater or smaller child, choose a smaller potato. If the potato is for a teenage boy, choose the big potato!

You will also need chicken broth, heavy cream, cheddar cheese, salt, pepper, dried thyme, a bay leaf, onion, and garlic. That’s it, simple ingredients that are readily available.

Eating at home has many benefits

Whip this up instead of getting take-out of fast food. Home cooked meals are always better than drive-thru, bagged food. You know who cooked your food, what’s in it, and how it was prepared.

You can go completely organic if you choose and trust in your ingredients. Read here how we eat at home every night and cut our food bill by $500.

The cream and the chicken broth amounts will be dependent upon how many people you are cooking for. If you have 5 potatoes you will need less than if you had 10 potatoes. You will judge how much you need when it is in the pot. I’ll tell you how.

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Spice this dish with salt, pepper, and dried thyme. You can always leave out the salt if you have a special diet. Alternatively, you could use sea salt which has less sodium, and larger crystals so that you can use less. Increase your pepper if you are using less salt.

The thyme makes this dish different. My mother never used it and but I find that it adds something special. Try not to leave this ingredient out, but if you don’t have it, you can still make this.

Bay Leaf for easy scalloped potatoes recipe
Bay leaf
Photo by Monika Grabkowska on Unsplash

You will need 1 bay leaf that will be removed after cooking and discarded.

Garlic should be pressed or finely chopped. Be careful because it will burn fast in the pan, keep it moving around with a spatula.

Last but not least, the cheddar cheese should be freshly shredded. You will need enough to cover the potatoes in your pan or less if you like it less cheesy. Add the amount that makes you happy.

Add-ins that are optional

Depending on how we are feeling that night we might change up the recipe by adding in meat. My mother always added in cubed ham steak and I used to do this too by default.

Over the years though, I’ve changed it up. I seem to always lean towards pork though, but I wouldn’t see why chicken couldn’t be used as well.

Lately, the men are loving cubed bacon or pancetta depending on what we have on hand.

If you add in bacon or pancetta, brown and drain it on paper towels then serve it as a garnish.

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If you are using cubed chicken, brown it and cook it through and add it to the potatoes before going into the oven.

If using ham steak, it is already cooked so just cube it and add it to the potatoes before going into the oven.

Equipment

To cook the scalloped potatoes the ideal pot is a Dutch oven. This is a pot that can go from stove-top to oven. If you do not have a pan that is stove and oven safe you can transfer your scalloped potatoes from the pot you used on the stove into a baking dish.

If you are wondering what a mandolin is please take a look at this link. This kitchen gadget is something that I cannot live without. It is my holy grail slicer. I sliced up 7 small potatoes tonight in under 2 minutes to a paper thin, consistent, uniform slice. It’s also easy to clean and dishwasher-safe.

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I use primarily all Pampered Chef tools in my kitchen. I used to be a consultant about 15 years ago and my tools and cookware are still holding up after all of this time.

I highly recommend their products to make these easy scalloped potatoes recipe, but am not an affiliate. The links lead to the website of my friend, Margit Miller, who that taught me everything I know about The Pampered Chef.

Scalloped Potatoes

The perfect comfort food for dinner tonight, easy scalloped potatoes. The cheesy scalloped potato goodness will fill your belly and put a smile on your face. It is a simple recipe that is adaptable as a meatless dish.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Scalloped potatoes
Servings: 4 people

Ingredients

  • 1/2 large onion
  • 4 large potatoes russet, gold, or red
  • 2 cloves garlic pressed
  • 2 tbsp butter
  • 1/2 cup heavy cream
  • 1 bay leaf
  • 1 cup shredded cheddar cheese
  • 1/2 cup chicken broth
  • 2 tsp thyme dried
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • optional: ham steak, smoked sausage, crumbled bacon add-ins

Instructions

  • Preheat the oven to 425 degrees
  • Using a Dutch Oven or heavy-bottomed pan with a lid over medium-high heat begin to melt the butter.  After butter melts, add onion and stir until soft and just when it begins to brown add the garlic, thyme, salt, pepper, and stir constantly until the garlic becomes golden (only 30 seconds).
     
  • Deglaze the pan by adding the chicken broth and heavy cream and scrape the bottom of the pan of the browned bits.  Toss in the Bay Leaf and potatoes.
  • Cover and reduce the heat to medium-low and continue to simmer until the potatoes are tender (about 10 minutes).  Test this by sticking a fork or knife into a potato slice to see if it’s ready.
  • If you can find the bay leaf in all of those potatoes, pull it out.  Otherwise, I offer a prize to a child that gets it on their plate.  Do not eat the bay leaf.
  • Optional:  If you are adding in ham chunks, bacon crumbles, or smoked sausage slices, do it now.
  • If you’re using a pot that can go into the Oven from the stovetop continue to the next step.  If you are not, transfer your mixture to an 8-inch square oven-safe baking dish.
  • Sprinkle the cheese over the top and bake until the top becomes a toasty brown, about 15 minutes.
  • Let it rest for 10 minutes before serving.  

Serve those delicious easy scalloped potatoes

Serve this dish with a green vegetable or salad to lighten up the meal and balance it out.

Don’t forget your add-ins if you are using them!

easy scalloped potatoes recipe

We are loving this Sunflower Crunch Salad right now to pair with this recipe.

Tips for planning ahead

  • This dish can be made ahead and put in the refrigerator for up to two days in advance. This can be done after it is assembled and cooked on the stove top. Your oven time will be longer, just keep an eye on it.

I hope you enjoy this recipe and begin to gain confidence on your skills as a cook. Don’t be afraid to wing it and do things according to your tastes. Taste the recipe as you go so that you can learn what the different flavors add.

Please browse the cooking section of my blog for other dinner recipes that can be scaled for 2-6 people.

Please visit the Cooking section of my blog for more recipes. Enjoy!

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6 Replies to “Easy Scalloped Potatoes Recipe”

    1. Thanks Yvonne,
      I hope you will and be adventurous! I almost added brie to it last night but restrained myself from making it too fattening. 🙂 Thanks for coming by.

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