Go Back
Print

Scalloped Potatoes

Creamy potatoes layered with Swiss cheese and onions, baked to tender goodness.

Course Side Dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12

Ingredients

  • 6-7 medium russet potatoes sliced thin
  • 2 cups beef broth
  • 2 cups heavy cream
  • 1 1/2 large onions sliced, thin
  • 8 oz Swiss cheese grated
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Spray a 9x13 inch casserole dish with non-stick cooking spray.

  2. Cut onions into thin slices. 

  3. Grate cheese in a food processor.  Empty bowl. Peel the potatoes and then slice them in the food processor as well.  

  4. Heat beef broth in a microwave safe bowl for 3 minutes. Add the cream and stir.

  5. Begin by layering the potatoes, onions, cheese, and salt and pepper in the prepared baking dish.  You should end up with 4-5 layers.  You will end with a layer of potatoes and then sprinkle the remaining cheese on top.

  6. Pour the broth and cream mixture into the dish slowly, making sure it soaks down through the layers.  

  7. Bake, covered, for 40 minutes.  Remove cover and bake for an additional 20 minutes.  During baking, if the potatoes look dry on the top, take a turkey baster and baste with some of the creamy liquid from the sides.