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I used to think scalloped potatoes were exclusively made with frozen hash browns and various cans of condensed soups. I loved the ones my mom would often make as they had a slightly sweet and very rich flavor. A good casserole will always have a place at the table, but scalloped potatoes have more to offer than a canned soup casserole.
When a potato is scalloped, it generally means that the potatoes are thinly sliced and layered with cream. These scalloped potatoes are just that: simple ingredients with the flavor turned up. Shallots are browned in butter to provide more flavor to the luscious layers of potatoes and Gruyere cheese melted in the cream. The result is a simple and easy side dish that will become the main attraction.
The ingredients in these homemade scalloped potatoes
- Butter is melted, creating the base for sautéing the shallots. The butter offers more flavor than oil and emphasizes the sweetness of the shallots.
- Shallots are a great way to add the flavor of onion but keep the mixture sweeter with less sharpness. The shallots become slightly caramelized in the butter and brown to a golden hue.
- Garlic is added to the shallots towards the end of cooking so it does not become bitter, but instead softens just slightly.
- Heavy cream is the traditional element of richness in a scalloped potato recipe. Heavy cream can take high temperatures without curdling, so do not skimp and use a fat-free or skim product instead.
- Chicken or vegetable stock cuts the richness of the cream without making the sauce watery.
- Nutmeg is a classic spice in any cream sauce. The nutmeg balances the heavy cream and provides a nutty flavor.
- Dijon mustard is a jack of all trades in the kitchen. A small amount of mustard brings more flavor to the sauce without being too noticeable.
- Potatoes are always a classic side dish for any family meal. This recipe uses russet potatoes that are always in stock at the grocery store and often in many pantries.
- Gruyere cheese adds richness but also so much flavor. The cheese has a slightly nutty flavor and works well with the cream and nutmeg.
- Parmesan cheese adds some salty seasoning along with additional flavor.
I used to think an easy recipe had to have both shortcuts and store-bought canned food. That is false. This recipe proves that fully homemade is just as easy and will always taste better!
Watch how to make these scalloped potatoes
Homemade Scalloped Potatoes
- 2 tbsp butter
- 1 ½ cup sliced shallot
- 4 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- ½ tsp nutmeg
- 1 ½ tsp salt
- 1 tsp pepper
- 2 ½ lb russet potatoes thinly sliced
- 4 oz Parmesan cheese grated
- 6 oz Gruyere cheese shredded
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the shallot and ½ tsp salt. Sauté until the shallot is softened and beginning to brown, 6-8 minutes. Add the garlic and sauté for 1 minute. Remove the skillet from the heat.1 ½ cup sliced shallot, 4 cloves garlic, 1 ½ tsp salt, 2 tbsp butter
- In a large measuring glass, combine the chicken stock, heavy cream, Dijon mustard, nutmeg, ½ tsp salt, and ½ tsp pepper. Whisk together and set aside. In a small bowl, combine the Gruyere and Parmesan cheese, and set aside. Using a mandolin or sharp knife, slice the potatoes into ¼-inch slices.1 cup chicken stock, 1 cup heavy cream, 1 tbsp Dijon mustard, ½ tsp nutmeg, 1 ½ tsp salt, 1 tsp pepper, 4 oz Parmesan cheese, 6 oz Gruyere cheese, 2 ½ lb russet potatoes
- Layer half of the potatoes into the prepared baking dish. Make sure they are even but have no regard for design. Sprinkle with the remaining ½ tsp salt and ½ tsp pepper. Add half of the shallot mixture on top as well as half of the cheese mixture. Repeat the layer of potatoes, leaving about one potato's worth of slices aside for the top. Once the final amount of shallot is added, shingle the remaining potatoes over the top. Pour the cream mixture over the top, letting it soak in, and finish by sprinkling the remaining cheese over the top.
- Bake in the preheated oven until the potatoes are tender and the cheese is golden, about 45-55 minutes. Once finished, remove from the oven and cool for 10 minutes before serving.