Special Scalloped Potatoes

"Yummy scalloped potato recipe featuring garlic and gruyere cheese. For budget reasons, swiss cheese can be substituted for the gruyere. The potatoes are sliced very thin, making it fairly quick to make and creating a delightful texture. The sweetness of the red potatoes is perfect with gruyere or swiss."
 
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photo by teresas photo by teresas
photo by teresas
photo by lazyme photo by lazyme
photo by alligirl photo by alligirl
photo by Lori Mama photo by Lori Mama
photo by I'mPat photo by I'mPat
Ready In:
1hr 4mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Saute garlic, shallot, and crushed red pepper in butter over medium heat in a Dutch oven 2 minutes.
  • Add milk and next 3 ingredients, stirring well.
  • Add potatoes. Bring to a boil over medium heat, stirring occasionally. Spoon into a lightly greased 13x9 inch baking dish. Sprinkle with cheeses.
  • Bake at 350 degrees for 45 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.

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Reviews

  1. I have to be honest...these are some of the best scalloped potatoes I've had...cooking them in the milk mixture before throwing in the oven is what I think makes this dish special...plus the added touch of heat...but the cooking method is unique...I cut the recipe in half and cooked it in an 8X8 dish...the potatoes were done to perfection and the sauce came out so creamy...nothing was dry here...plus the cheese added a nice flavor...this is going on my best of 2015 list...yum!...made for FYC tag game...
     
  2. Yummy potatoes! These were simple and I loved that the potatoes didn't need to be peeled. Thanks breezer for another nice recipe. Made for What's on the Menu game.
     
  3. Thank you, thank you, thank you! It's so nice to find a recipe that uses unpeeled potatoes, with all the nourishment that includes! I did cut the recipe in half although I still used one shallot & a large clove of garlic! Used the Gruyere cheese, too, & we loved every morsel of these great tasting potatoes! Many thanks for sharing this great keeper! [Made & reviewed in Went to the Market recipe tag]
     
  4. I love this recipe for potatoes!! I also peel my potatoes but very roughly as to leave a touch of skin. I love adding more cheese than this recipe calls for because we love cheesy potatoes. Swiss is an OK sub but there is something about the real gruyere that is just very very delicious! I will continue to be proud serving these wonderful potatoes at any meal!
     
  5. These had a nice flavor, and the work involved was minimal. Next time, I would peel the potatoes. Mine were beautiful and crusty after 45 minutes. They were thoroughly cooked and the cheese was browned. Thanks for sharing, breezermom. Made for ZWT.
     
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Tweaks

  1. This was good but to suit my mob I will have to peel the potatoes (though my preference is on) but if you don't give them a try you don"t know if you can convert them. I did scale it back for 4 serves and we still had a little left over, though for dietary reasons I had to substitute spring onion/green onion/scallions for the shallot and did use a lot more cheese (but that is was we love) and used a mix of swiss, cheddar and just a touch of parmesan as I'm the only one who really likes it. Thank you breezermom, made for Potluck Tag, Special Anything Goes Potluck Party.
     

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