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The Best Scalloped Potatoes

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9 russet potatoes, peeled and sliced 1/8" thick
1/4 cup butter
5 garlic cloves, minced
1 large onion, finely chopped
3 cups heavy whipping cream
1/4 cup honey mustard
1 tablespoon cornstarch
2 cups shredded Havarti or Swiss cheese
1/4 cup grated Parmesan cheese

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The Best Scalloped Potatoes

  • Serves 8
  • Medium

About This Recipe

Scalloped potatoes is the traditional side dish to ham, which is traditionally served at Easter. There are so many recipes for this dish, ranging from the type made with a white sauce, to the type simply baked with cream.

After lots of experimentation, this is the recipe I like best. A bit of mustard, onion, and garlic add lots of flavor to what can be a bland dish. And I think that cheese belongs in this recipe too.

You, of course, can certainly eliminate the mustard and cheese if you want to.

One tip: don’t use the prepackaged sliced potatoes in this recipe. For some reason, they just don’t get tender enough, even during the long baking time. You just have to take the time and peel and slice fresh potatoes for the best results.



Peel the potatoes and cut them into 1/8" slices. As you work, put the potatoes into a bowl filled with cold water to prevent color changes. This also helps rinse some of the starch off the potatoes so the finished dish is creamier.


Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender, about 4 to 5 minutes.


Add the cream, mustard, cornstarch, and Havarti cheese to the saucepan and heat, stirring frequently with a wire whisk, until the cheese melts.


Butter a 9" x 13" glass baking dish with unsalted butter and add half of the potatoes.


Pour half of the cream mixture over the potatoes. Repeat layers. Then sprinkle with the Parmesan cheese.


Cover the dish with heavy duty foil. Bake for 55 to 65 minutes, then uncover and test the potatoes; they should be tender when pierced with a fork. Return the dish to the oven, uncovered, and bake for 10 to 15 minutes longer or until the top starts to brown. Serve.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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