My first memories of scalloped potatoes come from making this dish from a box. It was…good, but not something I’d crave. When I went gluten-free, I just assumed scalloped potatoes were off the menu. But, one night I found myself wanting something a little cheesy, a little creamy, and a lot potato-y.
And scalloped potatoes were exactly what I craved! This recipe is perfect for weeknights or dinner parties. Parboiling the potatoes in the cream mixture cuts the cooking time, getting this dish on the table with little hands-on effort.
By June 5, 2013Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 45 mins
- Ready In: 55 mins
If you want to dress up a dinner roast, serve these potatoes on the side.
- vegetable oil or cooking spray for the baking dish
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds potatoes sliced to 1/4-inch thickness
- 4 ounces Swiss cheese or other mild cheese
- Preheat your oven to 400 degrees. Spray a medium baking dish with the cooking spray and set aside.
- Using a large saucepan, heat the cream over medium heat until it begins to simmer. Stir in the salt and pepper. Add the potatoes. If necessary, add additional cream to cover the potatoes.
- Lower the heat to medium-low (a gentle simmer), and cook the potatoes until just tender, about 10 − 15 minutes, depending the potatoes. Taste the sauce to make sure it's seasoned to your liking, knowing the cheese will add some saltiness.
- Form a layer of potatoes and cream on the bottom of your baking dish. Add about 1/3 of the cheese. Continue layering potatoes and cream with the cheese. End with a layer of cheese.
- Place the dish on a baking dish (to prevent spillovers) and cook in the oven for about 30 minutes — until the cheese is golden brown and bubbly.
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