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The Best Scalloped Potatoes

Added by nisi_nia December 6, 2017 @ 3:04 PM
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The Best Scalloped Potatoes

This recipe is so easy and comes together a little faster than the original because you cook it at a high temperature and you boil the potatoes for a bit before throwing the whole thing in the oven.

There are a few tips to making this recipe great:

Slice the potatoes thin using a food processor or a mandolin. You want to make sure that they are nice and thin and uniform.

Put the peeled sliced potatoes right into a bowl of chicken stock and heavy cream. Doing this keeps them from browning and it keeps the flavor in, as opposed to if you put them in a bowl of water.

This recipe doesn’t need any flour to thicken it up. The combination of the butter and the starch from the potatoes make it nice and thick, saving you the trouble of making the roux.

This potato casserole is seasoned simply with McCormick’s thyme, pepper, and garlic powder, but you certainly could throw in some other flavors too.

Finally top with cheddar cheese and French’s® Crispy Fried Onions. My personal opinion is the more the better on both of those, so feel free to toss on an extra 1/2 cup of each.

Prep Time: 25 minutes| Cook Time: 15 minutes| Total Time: 40 minutes

Servings: 8 people


  • 2 1/2 pounds russet potatoes sliced thin
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 onion diced small
  • 2 TBSPs unsalted butter
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup cheddar cheese freshly grated
  • 1 cup French's® Crispy Fried Onions
  • fresh parsley for garnish optional


  1. Preheat your oven to 425 degrees. Spray a 8 by 8 inch baking dish with cooking spray.
  2. After peeling and slicing your potatoes put them in a large bowl and cover with chicken stock and heavy cream so they don't brown as you prepare the rest of the recipe.
  3. Over medium heat in a large dutch oven, melt the butter. Add in the onion and cook until translucent, 5 to 7 minutes. Add in the garlic powder, salt, thyme, and black pepper.
  4. Add the potatoes, cream, and stock to the dutch oven and bring to a simmer. Cover and cook for 10 minutes or until the potatoes are tender and can be sliced with a paring knife with little resistance.
  5. Transfer the potato mixture to the baking dish and smooth into an even layer. Top with the cheddar cheese and bake for 10 minutes. Remove from the oven, top with French's® Crispy Fried Onions and bake for an additional five minutes.
  6. Let stand 10 minutes. Garnish with fresh parsley and serve.