Scalloped Potato Casserole has plenty of cheese flavor from a blend of two cheeses. On top, torn pieces of bread soak up the creamy sauce and bake up fabulously crispy and golden.
A Great Holiday Casserole
A potato side dish doesn’t get any better than this. Whether as a compliment to your Easter ham, Thanksgiving turkey, or a family meal, this scalloped potato casserole will add plenty of deliciousness to your plate.
A combination of heavy cream and chicken broth flavored with garlic, nutmeg, and thyme makes the potatoes super creamy and flavorful. Gruyere cheese and Parmesan cheese make the sauce wonderfully cheesy.
Scalloped Potato Casserole Recipe Tips
Be sure to slice your potatoes really thin and uniformly. Using a mandoline is best. You wouldn’t think slices of potatoes would take so long to cook in the oven, but they do. And you don’t want to bite into something crunchy.
If using a mandoline, be very careful with your fingers and knuckles. A mandoline can really do some damage.
Leftovers will keep for about 4 days in an airtight container in the refrigerator.
In addition to going great with Easter ham or Thanksgiving turkey, this Scalloped Potato Casserole would be great with baked chicken or Fried Pork Chops.
More Side Dish Recipes For The Holidays
- Southern Cornbread Dressing
- Old-Fashioned Cabbage Casserole
- Southern Broccoli Casserole
- Scalloped Potatoes With Ham
Scalloped Potato Casserole
- 4 garlic cloves, one clove cut in half lengthwise, remaining cloves minced
- 1 tablespoon butter, softened
- 1 cup shredded Gruyere cheese
- 1 cup coarsely grated Parmesan cheese
- 1 1/2 cups heavy cream
- 1 1/2 cups chicken broth
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 5 slices hearty white sandwich bread, crusts removed and torn into pieces
- Preheat oven to 350 degrees.
- Rub cut side of halved garlic on the bottom and sides of a shallow 2-quart baking dish. Let dry 2 minutes and then rub softened butter all over dish to coat well.
- In a large saucepan, bring cream, broth, thyme, nutmeg, salt, and pepper, plus the minced garlic to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 2 1/2 cups, about 5 minutes.
- Remove from heat and stir in potatoes.
- Spoon half of potato mixture into prepared dish. Sprinkle with half of both cheeses.
- Add remaining potato mixture on top of cheese.
- Arrange bread pieces on top of potatoes and press down on them with a spatula so that they soak up some liquid.
- Place in oven and bake uncovered for 40 minutes.
- Sprinkle remaining cheese on top and bake another 25 to 30 minutes.
- Let rest 20 minutes before serving.
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Originally posted March 22, 2017.
This Super Creamy Mac and Cheese also makes a wonderful holiday side!
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5 thoughts on “Scalloped Potato Casserole”
Where I live at 8500 ft. starting with raw potatoes for such a dish could take hours to cook. So I microwave bake my potatoes first, then peel, slice or cube and cover with whatever sauce and bake till bubbly and browned on top. yum!
Thank you for another terrific article. The place else can anybody get that sort of info in this perfect way of writing? I have a demonstration subsequent week, and I am in the search for such advice.
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Looks so comforting and delicious!
Scalloped potatoes are definitely perfect towards any meal, especially Easter. I’ve never made my own casserole like this before, so this is calling my name. Looks so comforting and delicious, Christin!