Best Ever Scalloped Potatoes
This is a traditional side dish my brother and I do every Christmas. They truly are the best ever scalloped potatoes!! They are a bit time intensive but worth every second it takes to make all those slices and layers. I’ve made these for 80 people and for 2 people so the recipe is easily expanded.
Level of Difficulty: Moderate
Time Required: Prep Time – 1 hr; Cook Time – 1 -2 hours
5lb of yukon gold potatoes, peeled
1 pint heavy cream (I usually use a bit less)
2 lb gruyere cheese, grated
Freshly grated nutmeg
Freshly grated Salt and Pepper
Butter or spray to grease your dish
Grease the bottom of your casserole dish with butter or vegetable oil spray (use those butter wrappers you saved). Slice the uncooked, peeled potatoes using a mandolin so they are very thin and equal in size (be careful using the mandolin, always use a guard!!). Make a layer of potatoes on the bottom that slightly overlap.
Sprinkle with salt, pepper and nutmeg (light on the nutmeg, it goes a long way but really makes the dish).
Sprinkle with the gruyere.
Drizzle with about 1/4 pint of the cream.
Repeat with remaining potatoes, cheese, nutmeg and cream. Press down on each potato layer to help compact it. With a 5lb bag of potatoes and my largest pyrex dish, I get 5 layers of potatoes.
Top with remaining gruyere.
Time to cook varies a bit with how many layers you get with your potatoes. But count on at least an hour at 350 degrees. If it starts to get too brown on top before they are done, then loosely cover with aluminum foil to let it cook through. Best way to know if they are done is to try and get a potato out of the middle without destroying the entire dish. Or just get one from the bottom of one of the sides and when it is very done, then the rest is done. I’ve had this take close to 2 hours when I did about 7-8 layers deep. Good thing is that you can start it in the oven about 2 hours before you want to eat and whenever it is done, take it out. It will sit and hold its heat for a long time and you’ll want it to sit about 10-15 minutes anyway.
5 layers about 1:45 minutes, loosely covered with foil at about an hour
You can vary the cheese but Gruyere is the best. When I did this for 80 people on a light budget, I mixed some cheddar in as well (but make sure it is white cheddar).