Potatoes and cheese are real favorites for me. During the holidays, we usually enjoy a side of mashed potatoes for days. Hubby has the mashed potatoes down so I never mess with it. This year, however, we were inspired by a scalloped potato dish we enjoyed at a restaurant one evening. Found this quick, easy and delicious recipe for scalloped potatoes.
Ingredients
1 clove garlic
2 tablespoons butter
4 large russet potatoes, peeled and thinly sliced
1 cup milk
1 cup water
1 bay leaf
Salt
1 1/2 cups grated Swiss cheese
Fresh ground pepper
Nutmeg
2/3 cup heavy cream
Directions
Preheat oven to 375 degrees. Rub a baking dish with the garlic clove and then with butter.
In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are tender.
Drain the potatoes and layer half of them in the buttered baking dish (be sure to discard the bay leaf). Sprinkle on half of the Swiss cheese and season with salt, pepper and nutmeg. Spread out remaining potatoes and top with remaining cheese and seasonings. Pour the heavy cream over the potatoes.
Bake for 45 minutes to 1 hour or until top is golden and bubbly.
Serve as a side to your main dish paired with asparagus!
{ 17 comments… read them below or add one }
Hi Cristina
I’m a novice at cooking, how do you rub a garlic clove all over a baking dish.
Hi Jackie: Place the garlic clove on a cutting board. With the flat side of a large kitchen knife, crush the garlic clove to more easily remove the papery skin around it. With the crushed garlic clove – and the inside of the clove exposed, rub the open part of the garlic along the bottom of the baking pan. Hope that helps! :)
Hooray, the recipe I was hoping for to make at our Easter family get-together. Your photo is mouthwatering, thanks for this.
No matter how the potato is served, it’s going to be good. If you put cheese on/in them, it’s a winner! A friend made a version of this with caramelized onions, bacon and gruyère…heaven!
These look so good. I am a sucker for scalloped potatoes.
I love these! The creaminess is irresistable.
I haven’t had scalloped potatoes in forever, now I’m having a craving :D
These look great…creamy and well seasoned. Well Done!
These look incredibly creamy and delicious! I’ve never used nutmeg in scalloped potatoes before, and I’m definitely trying this recipe next time I make potatoes!
Lovely and creamy. A nice recipe find.
yummmmm! I love potatoes in any way I think. These sound delicious!
I love love love , scalloped potaotes, yummy!!
sweetlife
Really nice recipe – this will be my next potato dish :-). Thanks for sharing!
By the way, I also recently baked potatoes in a meat gratin – another good dish, you might want to take a look: http://www.foodbuzz.com/recipes/1750277-meat-and-potato-gratin.
I was looking for scallops in the recipe, lol. Looks absolutely drool worthy.
I’m lactose intolerant too, but I’d take some lactaid to eat that! YUM!
Ok, words cannot describe how delicious those look. I wish I wasn’t intolerant to lactose.
These potatoes … they’re talking to me.