Scalloped Potatoes

By | February 5, 2008

Scalloped Potatoes

Click picture to enlarge

So simple that a monkey could make it… and if they could, I bet you they would because it beats eating bananas any day. A flavorful cheese works out really nicely here – my personal favorite is the Smoked Caciocavallo that I pick up at the local store. Other cheeses that would work nicely would include smoked Mozzarella (normal Mozzarella is too mild imo), an aged Provolone or perhaps a marbled cheese. Basically, you’ll want to look for something that has good flavor that you like.

Also note that if you want to go for something a little lighter, you can substitute milk for the whipping cream.


Potatoes (you can really use whatever you want, but I usually use the Brown Russets because they’re cheap – if you’re still wondering what Russets are, think… baked potato)
Whipping Cream
Chicken Stock

Peel the potatoes and slice them up. You’ll get better results with thinner slices (say.. 1/4″), but it’s faster to make them thicker. Layer them in a deep casserole dish, lightly peppering every few layers.

Pour in enough cream to cover about 1/2 the dish. fill up another 1/4 of the dish with the chicken stock. Cover with foil and bake in the oven @ 400 degrees for about 30 minutes. you know it’s ready when most of the liquid is gone and you’re left with bubbly goop that looks a little like the white stuff that comes out of a crab when you steam it.

Uncover it and sprinkle.. no wait… smother with grated cheese and bake uncovered for another 15-20 minutes until it’s golden brown as shown.

One thought on “Scalloped Potatoes

  1. Derek

    Alternately, you could take the cream and stock, throw it in a pot with chopped shallots, white wine, thyme, bay leaf, pepper and get some flavour into the liquid!


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