How to Make Cheesy Scalloped Potatoes

Served scalloped potatoes as a side for meat and vegetables.

Scalloped potatoes are thinly sliced potatoes baked with cream sauce; they do not contain any scallops at all. The term "scalloped" may come from the word "collops," meaning slices, or from the dish scalloped oysters, which were cooked in scallop shells and topped with cream sauce and breadcrumbs. Regardless of how the name came about, cheesy scalloped potatoes make a hearty, creamy side dish that is well worth the time and effort involved in creating it.

Things You'll Need

• 3 lb. Yukon gold or red-skinned potatoes
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• Butter or cooking spray
• 1 clove garlic, peeled
• Salt and pepper
• 8 oz. sharp cheddar cheese, grated
• 1/2 cup breadcrumbs
• 3 tbsp. unsalted butter, melted
• Vegetable peeler
• Knife
• Mandoline
• Saucepan
• 3 1/2 qt. casserole dish with cover or aluminum foil

Instructions

1. Rinse any dirt or residue off the potatoes, then peel them.

2. Set the mandoline to its 1/8-inch setting, then slice the potatoes into rounds. If you don't have a mandoline, carefully cut the potatoes by hand into even, 1/8-inch thick slices.

3. Combine the milk and cream in a pot and heat it until it just begins to boil. Remove from the heat.

4. Grease the casserole dish with a small amount of butter or cooking spray. Rub the casserole dish with the garlic clove to give the potatoes a slight garlic flavor. Discard the garlic.

5. Layer a third of the potatoes evenly in the casserole dish. Top with salt and pepper, a third of the cheese and a third of the milk and cream mixture. Repeat the layers with the remaining ingredients.

6. Combine the breadcrumbs and melted butter. Top the potatoes with the breadcrumb mixture, then cover the casserole dish tightly with a cover or aluminum foil.

7. Bake the potatoes at 375 degrees Fahrenheit for 45 to 60 minutes, or until they are tender. Uncover the casserole dish and broil for about five minutes, or until the top is nicely browned.

Tips & Warnings

• Let the potatoes cool for at least 10 minutes before you cut unto them, or the dish will be liquidy.

• Mandoline blades are very sharp. Always use a hand guard.

References

• CooksInfo.com: Scallop
• Fine Cooking; Classic Scalloped Potatoes Tony Rosenfeld; December 2009
• "Martha Stewart Living"; Scalloped Potatoes; April 1998
• Fine Cooking; Scalloped Potatoes; December 2010
• Cook's Thesaurus; Potatoes; Lori Alden

Resources

• Fine Cooking; How to Use a Mandoline; Sharon Anderson