Scalloped Potatoes

5 Reviews
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Photo: Charles Schiller; Styling: Lynn Miller
Yield
Serves 8
September 2009
RECIPE BY MyRecipes

Make an easy potato side dish by layering slices of potato and onion with cheese, topping with milk and butter, and baking for about an hour. Serve with roast beef, pork, chicken or ham.

Ingredients

  • 1 large onion, halved and thinly sliced
  • 2 1/2 pounds red potatoes, peeled and sliced 1/8 inch thick
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup shredded Gruyère, divided
  • 4 tablespoons unsalted butter, melted
  • 1 1/4 cups milk

Nutritional Information

  • Calories 241
  • Fat 12g
  • Satfat 7g
  • Protein 8g
  • Carbohydrate 27g
  • Fiber 3g
  • Cholesterol 36mg
  • Sodium 366mg

How to Make It

Step 1

Preheat oven to 425ºF. Grease a 9-inch round baking dish.

Step 2

Arrange half of onion slices in a circular pattern in dish, overlapping slightly. Repeat with potato slices, then sprinkle with 1/2 tsp. salt, 1/2 tsp. pepper and 1/2 cup Gruyère. Drizzle with 2 Tbsp. butter. Repeat with remaining ingredients, finishing with a top layer of potato slices.

Step 3

Bring milk to boil and carefully pour over potatoes. Bake until tender and golden, 45 to 55 minutes.

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Ratings & Reviews

dawn1938's Review

dawn1938
April 15, 2010
The phrase "comfort food" fits this dish & it is always nice to see on the menu.

JillyBurke's Review

Materials
December 26, 2014
This recipe makes it unclear on the layering part. Doesn't specify size of potatoes so mine were probably too small.

Jenerator325's Review

JillyBurke
March 10, 2011
Made this last night,we really enjoyed it with steak. I a great alternative to more traditional scalloped potatoes.

TheMomChef's Review

Jenerator325
September 21, 2012
The whole family enjoyed these potatoes immensely. I loved the fact that they were easy to throw together, and still tasted and looked fantastic. Definitely a keeper. You can read my full review at Taking On Magazines: http://bit.ly/Ulfn4S

Not so great.....

TheMomChef
December 15, 2015
Followed the recipe, but it was watery & the milk was curdled. I used whole milk & yukon golds. It tasted good & browned nicely, but could look better & been creamier. Next time I'll use skim evap milk. 
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