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Make delicious scalloped potatoes upgraded with bacon, chives, and Gruyere. Homemade is always better.
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How to Make Scalloped Potatoes
There are many ways to make delicious homemade scalloped potatoes. For this version, I consulted several books—Kitchen Sense, two James Beards, and the Joy of Cooking. These are easy scalloped potatoes: basically you layer thinly sliced potatoes with any number of extras—cheese, onions, parsley—add milk or cream, and bake. The potatoes absorb the liquid as they cook, the cheese melts, the top gets browned, and voila - creamy scalloped potatoes.
A Tip for Perfectly Cooked Scalloped Potatoes
A quick tip for how to make scalloped potatoes: use a shallow casserole dish. The one I used here ended up stacking the potatoes a little too high and I had to add a half hour or so to the cooking time. What you don't want is for your scalloped potatoes to be be crispy browned on top and not-cooked-enough potatoes inside. If you need a faster cooking time, Joy of Cooking recommends parboiling the potatoes first for a few minutes.
Rich and Elegant Potato Dishes
Creamy Scalloped Potatoes
Prep Time20 mins
Cook Time100 mins
Total Time2 hrs
Servings8 servings
You'll need 2 slices of cooked bacon for this recipe, so start the bacon cooking and then prep the other ingredients.
For a faster cooking time, you can first parboil the sliced potatoes for 8 minutes in boiling water, patting them dry, and then layer them in the casserole pan. Bake for roughly 20 minutes covered and 15 to 25 minutes uncovered, or until the potatoes are tender and the liquid is mostly absorbed. Total oven cooking time is 35 to 45 minutes.
Ingredients
3 tablespoons butter
2 pounds (about4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped (optional)
2 thick slices bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese(about 8 ounces)
1/2 cup grated Parmesan cheese(about 2 ounces)
2 1/2 cups to 3 cups half-and-half (half milk, half cream)
Salt and pepper
Method
Preheat oven to 350°F :
Butter a large casserole dish with 1 1/2 tablespoons of butter.
Simple Tip!
If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
Build the casserole:
Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.
Top the casserole with the remaining potato slices, add the half and half, and dot the potatoes with the remaining 1 1/2 tablespoons of butter.
Bake:
Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese.
Return to the oven for an additional 30 to 40 minutes:
When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
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| Nutrition Facts (per serving) | |
|---|---|
| 345 | Calories |
| 19g | Fat |
| 27g | Carbs |
| 17g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 345 |
| % Daily Value* | |
| Total Fat 19g | 24% |
| Saturated Fat 11g | 55% |
| Cholesterol 59mg | 20% |
| Sodium 592mg | 26% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 3g | 10% |
| Total Sugars 2g | |
| Protein 17g | |
| Vitamin C 11mg | 57% |
| Calcium 445mg | 34% |
| Iron 1mg | 8% |
| Potassium 715mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
