Pioneer Woman Cheesy Scalloped Potatoes

Pioneer Woman cheesy scalloped potatoes take 1 hour 40 minutes and Yukon Gold potatoes, cream and white cheddar to make a bubbly, golden baked side dish. This make-ahead holiday side dish fits Easter brunch, Christmas dinner and Sunday lunch, and it pairs well with a big baked ham.

Simmer the potatoes in the milk and cream for just 3 minutes before they go in the dish, because that head start makes them tender. Skip it and you get firm slices sitting in a thin, curdled sauce.

Everything cooks together in one pot, so the potatoes soak up garlic, thyme and nutmeg before they ever see the oven. Then I save a third of the cheese for a quick broil at the end, which gives you a golden crust on top of the creamy layers.

Pioneer Woman Cheesy Scalloped Potatoes

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

596

kcal

Thin potato slices turn silky in a garlicky cream sauce, with melted white cheddar between the layers and a browned cheese crust on top. A covered bake keeps them tender, and a short broil at the end crisps the surface.

Ingredients

• Salted butter, for the baking dish
  

• 3 c. whole milk
  

• 1 1/2 c. heavy cream
  

• 4 lb. Yukon Gold potatoes (about 7 medium), peeled and sliced into 1/8-inch thick rounds
  

• 1 tbsp. fresh thyme
  

• 3 garlic cloves, minced
  

• 1/8 tsp. ground nutmeg
  

• 2 1/2 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 12 oz. white cheddar cheese, shredded
  

• Chopped fresh chives, for garnish
  

Directions

• Preheat and butter: Preheat the oven to 375°F and butter a 4-quart baking dish. Then set it aside while you start the potatoes.
• Simmer the potatoes: Combine 3 cups milk, 1 1/2 cups heavy cream, 4 pounds sliced potatoes, 1 tablespoon thyme, 3 minced garlic cloves, 1/8 teaspoon nutmeg, 2 1/2 teaspoons salt and 1/2 teaspoon pepper in a large pot. Bring it to a boil over medium-high heat, then lower to medium and simmer for about 3 minutes. Stir now and then until the potatoes are slightly tender.
• Layer the dish: Spoon one-third of the potato mixture into the dish and sprinkle it with one-third of the 12 ounces of shredded cheddar. Repeat for a second layer, then spoon the rest of the potatoes and any leftover cream from the pot on top, saving the last of the cheese.
• Bake covered: Cover the dish tightly with foil and bake for about 40 minutes. It's ready when the potatoes are tender and the cream bubbles all over.
• Broil the top: Take off the foil and switch the oven to broil, then top the potatoes with the reserved cheese. Broil for 3 to 5 minutes, until the cheese is bubbly and golden.
• Rest and garnish: Let the dish sit for 30 minutes so the sauce can thicken and the slices hold together. Then garnish with chopped fresh chives and serve.

Tools for this recipe

• Benriner Japanese mandoline, Lodge 6-quart enameled Dutch oven, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese for scalloped potatoes?

Gruyère is a great swap, since it melts smoothly and adds a nutty flavor. Sharp yellow cheddar works too, though you lose the pale color. Shred it yourself, because pre-shredded cheese has coatings that keep it from melting well.

How do I store and reheat leftover scalloped potatoes?

Cover the dish and keep it in the fridge for up to 3 days. Reheat it covered with foil in a 350°F oven until hot in the middle. A splash of milk on top keeps the sauce creamy.

Can I make cheesy scalloped potatoes ahead of time?

Yes, you can bake it a day ahead and refrigerate it covered. Reheat it in the oven the next day until hot all the way through. Since the dish needs to rest anyway, it holds well while you finish the rest of the meal.

Do I need a mandoline to slice the potatoes?

A sharp chef's knife works fine if you take your time. What matters is getting the slices an even 1/8 inch thick, because thicker ones stay firm while thinner ones turn to mush. A mandoline just makes that faster and more even.

Why did my scalloped potatoes turn out watery or curdled?

The most common cause is skipping the quick simmer, which lets the potato starch begin thickening the sauce. Using low-fat milk is another culprit, since it separates more easily. Stick with whole milk and heavy cream, and let the dish rest after baking.