Go Back
Print

Easy & Cheesey Scalloped Potatoes

This recipe pre-cooks the potato slices. That way you don't have to bake this dish for hours! Saves you time and equally delicious. Sharp cheddar cheese adds the perfect bite to this potato classic. 

INGREDIENTS

  • 2 pounds russet potatoes
  • 1 cup heavy whipping cream
  • 1 cup chicken broth *
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces sharp cheddar cheese, shredded (about 2 cups)

INSTRUCTIONS

  1. Pre-heat your oven to 425 degrees. Lightly spray a baking dish or 13"x9" pan with cooking spray. Peel and then slice your potatoes to 1/4" thick (use mandolin if you have one). Shred your cheese and set aside. 

  2. Place the potatoes in a saucepan or large pot and add the cream, broth, salt & pepper. Bring to a simmer over medium-high heat. 

  3. Reduce heat to medium, cover, and cook stirring occasionally until a fork can be slipped in with no resistance (about 8 to 10 min). Adjust the heat to maintain a gentle simmer.

  4. Take the potatoes off the heat then stir in 1 cup of the cheese. Pour the mixture into prepared dish evenly. Sprinkle the remaining cheese over the top and bake for about 20 minutes or until the top is golden brown. Let it cool for 15 minutes before serving. 

Recipe Notes

*I always use water & better than bouillon when a recipe calls for broth. 

Make sure you use russet potatoes. They help in thickening the sauce.

You can make this ahead. After you transfer the potatoes to the baking dish, let it cool then cover with foil and refrigerate for up to 24 hours. Then bake covered for 20 minutes. Remove foil, add cheese and bake until bubbling around the edges, about 20 more minutes. 

If you double the recipe (I did in the photographs) let the dish cool for 30 minutes after baking.