My mom made scalloped potatoes when I was growing up whenever there was leftover ham. I remember seeing her mix flour in with the potatoes and then add cold milk. No surprise to me now, those potatoes were nothing like restaurant scalloped potatoes. They were way too runny!
Little did she know, she needed to start with starchy potatoes, like a Russet baking potato, and then do two things. One, to scald the milk, and, two, to add the hot milk to the raw potatoes. All of these things help with thickening. I learned this technique from a chef I used to call on when I worked in the wine business. I’ve been making delicious potatoes ever since. They are great for a dinner party because, unlike my mama’s potatoes, you can cut them into triangles and they will hold their shape. It always helps to have them look great on your plate!
I don’t make them often because they are rich and not necessarily the leanest choice. But once in a while, these potatoes should find their way to your dinner table. You won’t be sorry!
Easy Scalloped Potatoes
These scalloped potatoes might not be as easy to make as the ones in the box, but you'll never look at another box again after you make them. Plus, they aren't that hard to make at all!
- Mandoline Slicer
- 8 x 8 pan (or similar)
- Aluminum Foil
- 3.5 pounds Baking Potatoes (peeled, sliced about 1/4 inch or thinner on a mandoline)
- 2 cups Half and Half
- 1 cup Milk
- 1/2 tbsp Kosher Salt
- 1 tsp Black Pepper (freshly ground)
- 8 slices Swiss Cheese
- 1/3 cup Parmesan Cheese (grated)
Preheat your oven to 375 degrees. (I cook these in our motorhome's microwave/convection oven on convection bake.)
Prepare an 8 x 8 pan by spraying the bottom and sides with cooking spray. Cut a piece of aluminum foil to fit the pan tightly and spray the bottom side.
Combine half & half and milk in a saucepan and bring just to a boil being careful to turn the heat down before it boils over.
Pour hot milk mixture over the potatoes, season with salt and pepper, and toss to coat all potatoes.
Using a slotted spoon, place one half of the potatoes in the bottom of the prepared baking pan pressing down to even the layers out.
Top with one-half of the swiss cheese (4 slices)
With the slotted spoon, add the remaining potatoes on top of cheese and then add the rest of the swiss cheese.
Pour any remaining milk mixture over the potatoes and cheese pushing down to keep it all in the pan.
Cover the 8 x 8 pan with the prepared foil.
Place pan in oven (I suggest placing it on top of a rimmed baking sheet to prevent any spills from dirtying your oven.) Cook for covered for one hour.
Remove foil from the top of the pan. Sprinkle with parmesan cheese and place back in the oven for 20-25 minutes or until the cheese has browned and the casserole is bubbling. (In my convection/microwave, I find it works best to raise the temperature to 400 for the last 20 minutes.)
Allow 10 minutes before serving.
If you find yourself without the right amount of half and half and milk, don’t despair! You’ll need three cups to make the potatoes, but you might change the quantities of each or substitute heavy cream. I’m sure that I’ve made these with 1 cup heavy cream and 2 cups of milk.
Oh, and don’t be afraid to steep some fresh herbs in the milk mixture when you heat it. Just remember to remove them completely before putting in with the potatoes.
