THE BEST Scalloped Potatoes

Scalloped Potatoes_riceybeans

If there is one dish I had to name that I can absolutely say that my family and friends have asked for the recipe most often, it would be this one. Why? Because this is hands down, THE BEST scalloped potatoes you’ll probably ever eat. This dish has become “The Dish” to make at any holiday event. Thank you to my husband for sharing this recipe.

I highly recommend making this recipe in a big batch, and if possible the day before or a few hours before you want to serve. It is a little labor intensive, but it’s all worth it.

With no further ado, here is THE BEST scalloped potatoes recipe…

Ingredients

  • 10-12 Yukón Gold Potatoes

  • 2lbs Swiss Cheese, Thin Slices

  • 16oz Salted Butter (Kerry Gold Brand Preferred)

  • 16oz Creme Fraiche

  • 3 - 4 Tablespoons of Garlic Powder

  • 3 Tablespoons of Onion Powder

  • Salt & Pepper to Taste

  • 1 Casserole Dish, 11x7 or 8x8

Serves:  8 -12 People
Prep Time:  30 Minutes
Cook Time: 1 Hour
Serve w/:  Your Main Meal

Directions

  1. Preheat your oven to 350 degrees F. Rub some butter around to grease the sides of your casserole dish.

  2. Peel your potatoes and cut into 1/8” thick slices.
    (Tip: If you have a mandoline this will help keep slices consistent. The more consistent your potato slices are the evenly the dish will cook.)

  3. Slice butter in small manageable 1/8” thick squares to add to your layers in the following steps.

  4. Layer sliced potatoes on a single layer on the bottom of your casserole dish, followed by your butter squares around layer, sprinkle garlic powder, onion powder, salt, pepper, then provide dollops of creme fraiche around layer, and top with your Swiss cheese slices. Repeat steps to create layers.
    (Tip: Spread ingredients evenly around layers. Your last layer will be a thin layer of potato slices with a sprinkle of your seasonings.

  5. Bake in the oven uncovered for about 1 hour until lightly browned and bubbly.

  6. Remove from oven, let cool for 10 minutes, and garnish with thyme leaves or your favorite herb before serving. Enjoy!

Jackie Hayden