Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Cuisine: American
Servings: 10 -12


  • 2 cups milk
  • 3 cloves garlic smashed and peeled
  • Salt
  • 3 pounds baking potatoes preferably Idaho, peeled and sliced 1/4 inch thick
  • 3 ounces Gruyère cheese coarsely grated (about 3/4 cup)
  • Pinch cayenne pepper
  • Black pepper
  • 1 Cup heavy cream


  • Place a rack in the top half of the oven and preheat to 375°.
  • In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt.
  • Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan.
  • Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.
  • Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish; arrange the potatoes in an even layer.
  • Sprinkle with half the cheese and the cayenne; season with salt and pepper to taste.
  • Repeat with the remaining potatoes and sprinkle with the remaining cheese.
  • Pour the heavy cream evenly over the top.
  • Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes.
  • Let stand for 5 minutes before serving.
  • French Style - Sprinkle 1 teaspoon chopped fresh tarragon between the layers of potatoes. Stir 1 heaping tablespoon grainy mustard into the heavy cream.
  • Greek Style - Substitute crumbled goat cheese for the Gruyere and sprinkle 1/2 teaspoon lemon zest and 1 teaspoon fresh oregano leaves between the potato layers.
  • Spanish Style - Layer the potatoes with 8 ounces thinly sliced chorizo and 5 chopped piquillo peppers or pimientos.