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Scalloped Potatoes

Vegetarian • 1 hr to make • Serves 1


4 cups Potatoes

Baking & Spices

1 dash Cayenne pepper
3 tbsp Flour
1 Paprika
1 tsp Salt


3 tbsp Butter
1 cup Cheddar cheese, grated sharp
1/2 cup Cheese, grated
1 1/2 cups Milk
  • Sheila Russell

    OHMYGOODNESS!! Yep my kinda potato!! Scalloped Potatoes!!! #recipes #potatoes

  • Cindy Lerma

    Made this today... So Delicious..... Quick & easy scalloped potatoes recipe! Perfect side dish for weeknight dinners.

  • Tracy Townsend

    The best Scalloped Potatoes Recipe -- 462 reviews with almost 5 star rating. Gonna have to try this one

  • Barbara Jo Powell

    Ingredients 4-5 Yukon Gold or Russet Baking Potatoes, peeled 2 tsp garlic, minced 5 pats of salted butter 8 oz heavy cream 1-1/2 cups sharp cheddar cheese, shredded 1-1/2 cups Parmigiano Reggiano Cheese, shredded 12 slices Provolone Cheese salt & pepper to taste non-stick cooking spray (like, Pam) The Recipe Using a mandolin slicer or just a plain ol' kitchen knife, slice potatoes wafer thin. Pre-heat oven to 325 degrees and then spray a 7-inch by 11-inch baking dish liberally with the non-stick cooking spray. Layer the scalloped potatoes end to end in a single layer all along the bottom of the dish. Add 1/2 teaspoon of the minced garlic all about the layer of potatoes. Cut each butter pat into nine dollops, and put twelve dollops evenly spaced about the layer of potatoes. Add half the cheddar cheese, then drizzle two tablespoons of heavy cream all about the potatoes and cheese. Add salt and pepper, then top off with three slices of provolone, torn such that you get more or less even coverage over the layer. Repeat again, using the Parmigiano Reggiano cheese instead of the cheddar, then do two more layers the same way for a total of four layers overall. Bake 50 minutes to an hour until golden brown on top. Allow to sit about ten minutes before cutting into squares and dishing up.

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