Mmmm….Easy, cheesy, creamy scalloped potatoes made from scratch in your own kitchen are totally possible. This recipe is one of my all-time favorites to share because, let’s face it, many people feel intimidated at the thought of making scalloped potatoes from scratch.
Simple and Stress-Free
When I say this recipe is EASY, I truly mean it. With just five basic ingredients, you may already have everything you need to whip up this delectable dish right now! In all my recipes, I always emphasize the importance of having your ‘mise en place,’ which is French for “everything in place.” This culinary concept is drilled into us in school and professional kitchens for good reason. When you have all your ingredients out, pre-measured, and ready to go, cooking becomes much more enjoyable, even for those who don’t naturally love it, allowing you to focus on the task at hand.
Make sure to give your potatoes a good scrubbing, as the skin stays on in this recipe. However, if you prefer your potatoes without the skin, feel free to peel them. When selecting your potatoes, I recommend choosing smaller or odd-shaped ones, reserving the larger ones for baked potatoes later in the week. Size doesn’t really matter here, except for determining how many you’ll need. For this recipe, I used six smaller potatoes, each about the size of a stick of butter. Once you’ve given them a thorough scrub, slice them to about 1/8″ thickness. It’s essential to cut the potatoes as evenly as possible to ensure even cooking.
Pro Tip: If your potatoes are excessively round and challenging to cut, simply trim a section along the length to create a flat, even surface. This way, you can cut your potatoes easily and safely, without risking any accidental injuries.
Once all your potatoes are evenly sliced, place them in a square 9 x 9 baking dish. I used a glass dish, but any type will do. Aim to layer the sliced potatoes as evenly as possible, but don’t worry about making each layer perfect or stacking them directly on top of one another like coins. Instead, scatter the potatoes so that there are pockets for the liquid to seep in between the layers. Next, mix your chicken stock, heavy cream, salt, pepper, and garlic powder together, ensuring they are well combined. Pour this mixture into the pan with the potatoes. The liquid should cover the potatoes but not drown them. If the top layer of potatoes is peeking through, then you’ve got it just right!
Bake to Perfection
Preheat your oven to 450°F and cover your baking dish with foil without venting it. If you find that you have excess liquid for the amount of potatoes, remove some of the liquid to prevent any bubbling over in your oven. Bake for 45 minutes, then carefully remove the dish from the oven and take off the foil. To check for tenderness, test the thickest-looking potatoes in two or three spots with the prongs of a fork. The fork should glide easily into the potatoes without causing them to break apart. Once the potatoes pass the fork test, it’s time to add the cheese. Sprinkle the cheeses evenly across your dish, layering them or mixing them together, whichever you prefer.
Place the baking dish back into the oven, uncovered, and continue to bake for an additional 5-10 minutes, or until the cheese is thoroughly melted and beautifully bubbling. Remove the dish from the oven and allow it to stand for at least 5 minutes before serving.
To serve, use a large spoon or spatula, but keep in mind that the dish will be piping hot! Exercise caution and be patient, allowing the food to cool down before diving in. If you try this recipe, please let me know how it turned out in the comments or on social media. I’d love to hear your feedback and see pictures of your delicious creation!
Happy cooking! If you make this dish, don’t forget to share your experience with me. I would love to see your pictures and hear your thoughts. And remember, for more flavorful recipes and culinary inspiration, visit Ekilove. Stay tuned for your next exciting flavor discovery! Xx Kristina Rae
