American
Scalloped Potatoes
Thin potatoes baked in seasoned milk and a little cheddar until the center is tender and the top is brown.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Servings
- 8
- Difficulty
- Easy
Photo: vidalia_11 (CC BY). Source
Why you’ll love it
- Slice them even or the thick ones stay raw.
- 375°F, covered, then uncovered.
- The milk should almost cover the potatoes.
- Rest before you scoop or it runs.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Butter a baking dish. Layer potatoes, salt, pepper, and garlic.
- 2
Pour the milk over. Scatter the cheddar on top.
- 3
Cover and bake 40 minutes. Uncover and bake 15 to 20 minutes, until the potatoes are tender and the top is brown.
- 4
Rest 10 minutes.
Pro tips
- A mandoline makes even slices. A knife is fine if you go slowly.
- If the top browns early, cover it again.
- This is scalloped, not a heavy cream gratin. The milk is the point.
Easy substitutions
- Cheddar
- Gruyere
- Milk
- Half milk and half broth
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Cover and warm at 325°F until hot, with a splash of milk if the edges are dry.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 180
- Protein
- 6 g
- Carbs
- 26 g
- Fat
- 6 g
- Fiber
- 2 g
Budget friendly · Oven · Vegetarian, Gluten-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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