This old-school recipe for scalloped potatoes is an adaptation from my mom’s aptly named cookbook “Before I Forget…” 🤣 and it is one of my favorite side dishes!
Scalloped potatoes are always a crowd pleaser, and besides being absolutely delicious, this recipe is a winner on so many levels. The directions are pretty straightforward, it requires only a handful of ingredients, and it can be made ahead, which is always a bonus in my book! You can also easily adapt with your preferred choice of potato, cheese, etc.
The original recipe was pretty great…and with a few of my tweaks (read: more salt & butter…) it is, as Emily in Paris would say, tres magnifique! And if you’re not watching Emily in Paris…it is never too late to start.
Bon appetit!
– VB
Scalloped Potatoes
Ingredients
- 6 medium Russet Potatoes, Peeled & Sliced *red and yukon gold potato are great, too
- 2 tsp Kosher Salt
- 1/2 tsp Fresh Ground Pepper
- 4 T Melted Butter *I prefer Kerrygold Grass-Fed Irish Butter
- 1 cup Freshly Shredded Cheddar / Gruyere cheese *Havarti and Parmesan would also be great
- 1 cup Whole Milk *2% is also a fine substitute
Instructions
- Preheat oven to 425 degrees.
- Coat a large baking dish with cooking spray - I prefer Pompeian USDA Organic Extra Virgin Olive Oil Non-Stick Cooking Spray.
- Peel & slice potatoes 1/8” think (while you can prep potatoes by hand, a mandolin provides the easiest and fastest way to get a uniform potato slice). Here is the mandolin I have, and love.
- Arrange about 1/3 of the sliced potatoes in the baking dish and coat with melted butter using a pastry brush (not required but definitely the most efficient way to spread the butter in an even coat).
- Sprinkle salt, pepper, and shredded cheese over the first layer of potato slices, and then repeat the layers.
- Bring the milk to a boil over low heat in a small saucepan; pour over the potatoes.
- Bake at 425 degrees for 30-40 minutes. Let cool for about 10 minutes before serving.