Recipes

Cheesy Scalloped Potatoes

Carly Goldsmith|

Cheesy Scalloped Potatoes
3.6 (19 ratings)
Fill 202 Print
I have a confession to make: I'm not the biggest potato fan. But this recipe gets me every time. Thin slices of potato smothered in creamy, delicious Gruyère cheese — there's no way that could be bad. Serve this as the perfect fall side dish (my family even gives it a spot on the Thanksgiving menu).Click here to see Potato Recipes That Aren't Boring.Click here for more of the 101 Best Slow Cooker Recipes
Servings
16
Cheesy Scalloped Potatoes
Ingredients
  • 3 yukon gold potatoes, peeled and sliced thinly
  • all-purpose flour, for dusting
  • 2 tablespoon unsalted butter, plus more for the baking dish
  • 1/2 yellow onion, sliced thinly
  • 2 cups shredded gruyère cheese
  • salt and freshly ground pepper, to taste
  • nutmeg, to taste
  • 2 cup whole milk
Directions
  1. Preheat the oven to 375 degrees.
  2. Place the potato slices in a bowl of cold water and soak for a few minutes to remove some of the starch. Remove from the water and thoroughly pat dry. Lightly coat the potato slices in flour.
  3. Butter an 8-by-8-inch baking dish. Place a layer of potato slices on the bottom of the dish. Top with a few of the onion slices, some of the cheese, then season with salt, pepper, and nutmeg, to taste. Place a few dollops of butter on top of the layer. Place another layer of potatoes, onions, cheese, and seasonings, and repeat until all ingredients are used up (end with a sprinkling of cheese and a few dollops of butter).
  4. Pour the milk over the potato mixture (it should come about ¾ of the way up the potatoes).
  5. Cover with foil and bake in the oven for 30 minutes. Remove the foil and bake uncovered until the top is golden brown and bubbly and the potatoes are easily pierced with a knife, about another 15 minutes.
  6. For the Slow Cooker Version:
  7. Butter 3 3 quart slow cooker. Place a layer of potato slices on the bottom of the dish. Top with a few of the onion slices, some of the cheese, then season with salt, pepper, and nutmeg, to taste. Place a few dollops of butter on top of the layer. Place another layer of potatoes, onions, cheese, and seasonings, and repeat until all ingredients are used up (end with a sprinkling of cheese and a few dollops of butter).
  8. Pour the milk over the potato mixture (it should come about ¾ of the way up the potatoes).
  9. Cover with foil and bake in the slow cooker for 3 hours on low.
 
Recommended