Becky Luigart-Stayner; Melanie J. Clarke
7 servings (serving size: 1 cup)

This dish has a fancy name, but a down-home and hearty taste. These scalloped potatoes make a great dish to serve a crowd, and of course tout a deliciously cheesy flavor.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

Step 3

Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.

Step 4

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.

Ratings & Reviews

JArmidaS's Review

May 08, 2014
I melted the butter in a small pan, added about 1/4 cup chopped onion. Then I added a little flour and added the milk and allowed to thicken. I then alternated the layers with potatoes, sauce & cheese. Put some paprika on top for color. It was great.

JKL033's Review

December 29, 2012
Have made this recipe many, many times but hadn't read the reviews until just before I made it most recently. I used a mandolin for the potatoes this time, and used 1% milk because I happened to have it. Not sure exactly what made the difference but the final result looked much more appealing without the separation of milk and cheese as mentioned by another reviewer. Everything just melded a little better. Either way the potatoes are so delicious and it's exciting to be able to give it that extra kick of improved presentation thanks to other reviewers.

Suess6's Review

November 16, 2012
Been making this dish for years - AMAZING!

gretchennoelle's Review

August 24, 2012
The dish looked delicious, but it fell a bit flat for me. The cheese sort of separated & liquid was left on the bottom. I do think it has potential, but probably won't be something I regularly make.

Msbrennan's Review

January 22, 2012
Love it! I sprayed dish then used minced garlic, smeered around bottom of pan and left it in pan. Used Yukon golds, left skins on, used Irish cheddar, and added some dollops of Brie on top. Yummy!

mamita's Review

January 02, 2012
These are great! I used Yukon gold potatoes and the left over garlic in the milk as suggested by other reviewers. Great flavor and not too rich. My whole family loved them-will make again - maybe this week :)

lovestoputter's Review

October 23, 2011
Borrowing from prior reviews, I used Yukons and the mandolin to achieve thin and even slices. Toss the crushed or minced garlic into the melted butter, so you are drizzling extra garlic in the potatoes. Sadly, I had no Gruyere, so I used Swiss, and increased the amount slightly. Salt and pepper very liberally between layers. I finished with a grating of nutmeg. This was delicious and pretty.

jmyers08's Review

September 13, 2011
This dish was amazing!!!

dekeuken's Review

September 16, 2010
Delicious. Yummy. I was daydreaming about scalloped potatoes on an afternoon run, and this pleases. I live in Belgium, and I had picked up some Alpine Gruyere from a local cheese shop and wanted to put it to good use. The marriage of potatoes, cheese, and milk is perfect for any cold evening heading into fall. I used olive oil instead of butter and Cajun seasoning (mostly because I am a bit homesick). This was devoured. I served this with a mixture of white beans, Swiss chard, and tomatoes seasoned with truffle oil and smoked paprika.

leebfran70's Review

April 19, 2010
This is awesome. Maybe up amount of the garlic. So easy and quick. Suggest less number it serves because it is so good, everone will have seconds or thirds!