I originally posted this recipe a few months ago but wanted to share it with you again today in case you are serving a ham or roast for Christmas dinner this year. These are seriously the best potatoes we have ever had and would be the PERFECT side dish to include with your dinner meal this year.
~*~
The Girl Who Thinks She’s a Bird and some of her friends took a cooking class a while back, and scalloped potatoes were one of the dishes they learned to make from scratch. After having to listen to The Girl rave about the side dish, we decided to try and make it at home from {her} memory.
We hit a home run.
Not only was this recipe for scalloped potatoes super delicious, but everyone in our house wanted seconds.
This recipe is a keeper, that’s for sure.
Ingredients
2 lbs russet potatoes, peeled and sliced 1/8-inch thick
1 onion, minced
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces Parmesan cheese, grated
2 garlic cloves, minced
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoons salt
1/2 teaspoon ground black pepper
Directions
Preheat oven to 425 degrees
In a large pot over medium heat, saute butter and onions until caramelized.
Add garlic and saute for a few seconds then add chicken broth, cream, sliced potatoes, bay leaves, thyme, and salt and pepper.
Reduce heat, cover, and simmer on low until the potatoes are tender. Discard the bay leaves, and pour potato mixture into a buttered 8″ or 9″ casserole dish. Top with Parmesan cheese and bake in the oven for 15 – 20 minutes or until the cheese in all bubbly and lightly browned.
Cool slightly and serve warm.
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michelle says
Thank you, thank you, thank you! We are having ham & I was hoping for something better than the usual boring old scalloped p’s to go with it. 🙂
Mavis says
Oh you will LOVE this Michelle.
sara says
I am making this tonight for dinner!
sara says
Just done eating these for dinner, I just have to say YUMMMM!
Beth says
Just had to share….made this recipe to go with Prime Rib the other night. It was incredible! The flavor was just right to compliment the meat. Best scalloped potatoes I’ve had in a long time. I loved cooking them on top of the stove and then putting them in the oven. Just seemed to make it easier. We loved them!! Thank you!!
michelle guilmet-buck says
Made these for Christmas dinner tonight & my 7 year old had 4 helpings! Delish! Everyone loved them & wants me to make them every year! Thanks so much, Mavis. 🙂
Mavis says
Yay! I’m glad everyone liked them. 🙂
MissyMae Rae says
Yummmm!!! Say, Mavis, I work super late nights and typically need weeknight recipes to be ready in 20-25 minutes or less. Do you think I could do the stovetop work in the morning and just pop it in the oven with the fixins at night? I guess there’s nothing raw or perishable once it’s been stovetop-cooked, right?
Mavis says
Absolutely. I’ve done it many times before. 🙂
Heather says
I tried this Valentines Day to go with steaks that my husband was cooking, and it was yummy! I will cook it again. Thanks for all of the great recipe ideas!
Taryn says
We just had this for dinner, it was SO GOOD! My four year old said, “Mama, how did you make these potatoes do squishy and delicious?” Trust me that is a compliment!
sharon says
As usual Mavis you have the best recipes! The hubby loved!! Have you ever used other types of potatoes? If so how did it turn out?
Thank you!!
sharon says
Or mixed two types of potatoes?
Jody says
Hello. I was wondering if you could tell me how many cups of dehydrated potatoes it would take for the scalloped potatoes?
Mavis says
That’s tricky because I’ve never used them. I would guess based on potato equivalents, you’re looking at 2 cups? You might have to fiddle with it a little.