Sunday, February 28, 2010

Scalloped Potatoes

Scalloped Potatoes

1 (5-pound) bag Yukon gold potatoes
2 shallots, minced
2 teaspoons salt
1 (8-ounce) package shredded six cheese Italian blend (I used mozzarella and asiago)
2 cups heavy whipping cream
3/4 cup water

Preheat oven to 350ยบ. Lightly grease a 13x9-inch baking dish. Place on a rimmed baking sheet.

Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.

In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.
Makes 10 - 12 servings

Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking


  1. My sister in law did something with scallped yams/potatoes for turkey day, delicious spin! I think there was a different sort of cheese she used too...LOVE this classic and will have to give it a try myself (grew up on the boxed stuff!). Thanks for sharing!!!

  2. This looks SO yummy! I wish I had seen this before I made the pork loin I made for dinner tonight, I would have made this one instead! I will definitely try this!