No ImageCreamy Scalloped Potatoes

Did you make it? Rate it!

  1. Lee

    Why would my cream curdle as I followed directions to tea

  2. Karen P

    I’ve used your website a ton, all the way back to your early days. I’ve never had one of your recipes fail. Until today. I followed this one to the letter and got a curdled, soup mess. I’m at a loss as to how this happened. I did use russets and I did use half n half. I think I’m going to go back to the old bechamel method.


    • Elise Bauer

      Hi Karen, oh that’s weird! No idea why that happened.

      • Barrie

        Milk will often curdle if you use raw onion, I always sauté my onions and shallots well before adding them to a milk or cream recipe and it never splits on Me. Hope this helps! :)

  3. Denise Holt

    So if you parboil to cut baking time, what is the method? Do you bake 20 min covered then uncover and add cheese and bake 25 uncovered? It doesn’t help to make one modification and not explain full change. Thank you.

    • Emma Christensen

      Hi, Denise — The parboiling method is described at the end of the recipe. And yes, you would just divide the covered and uncovered time similar to the full recipe. I’ve modified the instructions slightly to make this a little more clear. Thank you!

  4. Lynne Gage

    Made this tonight for my husband and me — delicious. We both loved it. Didn’t have any bacon and didn’t miss it. Used cream and 2% milk and it was certainly rich enough. For cheese, used swiss, parmesan and gruyere. Can’t wait for left-overs tomorrow and will make again for company. THANKS!

  5. Yanis

    I love this recipe, it’s my go to scalloped potato recipe. Although I leave off the bacon, in my opinion it’s better without bacon, but that’s just my personal opinion. I do advise pre boiling the potatoes. But it’s a great recipe, I’ve been using it for years now.

  6. Carol

    My experience with parboiling is that it makes the dish watery. Think it must have something to do with leaching the starch. So I just plan on cooking for the whole long time. They’re totally worth it.

  7. Evelyn

    Can this be done in a crock pot?

  8. raquel

    wonderful recipes

    I tried carmalizing red onions and adding that as a layer. It’s fantastic.

  9. Rebekah

    Daaaang… this was good. Used russets and a white onion, and the full 3 cups of half and half. Instead of Swiss or Gruyere I used a sharp local farmer’s cheese, which has a nice strong flavor and melts well. Omitted the bacon, used the chives. Loved it. 90 minutes was enough.

    p.s. I’m lazy and didn’t peel my potatoes. Also, I don’t have a mandoline, so my chef’s knife to the rescue. No problem. :)

  10. Roni Chiocsky

    I am looking for a French receipe for potatoes, sauted onions in butter & Gruyere cheese that is
    cooked on top of the stove in a fry pan. I lost
    the receipe & it was absolutely delicious. It has
    a golden brown top when cooked & takes about 45 mins.

  11. Kelly

    I think this recipe turned out just the way it was supposed to, so I was pleased with that aspect. The texture was just right: not soupy at all and the potatoes were perfectly cooked. However, I think the onion overpowered the other flavors. It should taste mostly of comforting potatoes and cheese, in my opinion, but instead I was left with that bitter onion aftertaste. Next time, I will halve or maybe even third the onion. Also, I made the mistake of not peeling potatoes thoroughly as I like the chunkiness of potatoes with a little skin. But in this dish, it didn’t work; we got a bit of “dirty” flavor from the skins. Next time, will peel all the way. Finally, I did add a little finely chopped broccoli to the mix, and it turned out great! The whole dish was much tastier as leftovers the next day, and even better the third!

  12. RD

    Made this last Sunday as we hosted a little get together for most of my wife’s family (she has two sisters and three brothers plus grown kids). We served it with a honey-smoked ham from Costco and chicken legs I grilled on my Big Green Egg in the rain. I used red potatoes instead of russets as my wife had just bought a big bag at Costco. Used our food processor to slice the potatos which made the prep go pretty quick. Everyone loved it! Will definetely make this again.

  13. Joanie

    We parboiled at first, as suggested and used a shallow pan, as suggested.

    It turned out so delicious my husband ate 50% of the total pan!!! Whatever’s leftover, he has claimed them for lunch tomorrow in the office!!!

    Thank you Elise!!! It’s another winner!

  14. lauren

    Well,i tried this recipe, and since the layers were not very shallow – maybe 4″ deep – i raised the temp to 400. Also didnt have cream so i used 1%. the 1% didnt thicken well, so i left it in longer, to see if more would evaporate. at the end, i just had a big mess – the milk curdled and the cheese separated into oil… uck. DONT raise the temp on this!

  15. Annie

    I don’t have any cream, can I just use 2% milk instead of half and half?

    I don’t know how it will turn out with milk instead of half and half, but if you try it that way, please let us know how it worked for you. ~Elise

  16. Lori koberg

    I just made this for Easter and i had to throw it down the drain!!! I thought i was a great cook but this makes me scared to try new recipes!! I made it one day ahead and put in the fridge overnight and when i took it out the potatoes looked black. I thought it might change once i baked it, but i tasted it and it had gotten mushy. It smelled great while baking but it was too embarassing to present to my guests. Thankfully my mother in-law made mashed potatoes for back up.

    Hello Lori – it appears to me that this isn’t a recipe you can assemble ahead and expect it to work. Not all recipes can be made ahead, and unless a recipe states explicitly that you can make it ahead, you should assume that you cannot. ~Elise

    • Jennifer Hill

      I am glad I saw this review. I was going to prepare the day before cooking. I will not do that now. Thank you!

  17. Maureen

    I made this for Christmas and it was good… even better the next day (and the next)!!! I goofed and had too many things that needed to go in the oven, and not enough time, so I had to bake it at 425 for the first 45 minutes or so which curdled the cream – but it was still tasty.

    • Jennifer Hill

      If it’s as good reheated, and apparently shouldn’t be prepared a day ahead, was it the thought on cooking the day before serving and then reheating? Help, because I want it to be as excellent as it sounds but need to plan ahead. Thanks.

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