Pioneer Woman Scalloped Potatoes​

This easy Pioneer Woman Scalloped Potatoes recipe is a creamy and comforting side dish perfect for any meal. Made with simple ingredients like Yukon Gold potatoes, heavy cream, and cheddar cheese, it’s quick to prepare and baked to golden perfection. Customize it with herbs or cheese for added flavor!

Ingredients Needed

• 3 cups whole milk
• 1 ½ cups heavy cream
• 4 lbs Yukon Gold potatoes (about 7 medium), peeled and sliced into 1/8-inch thick rounds
• 1 tbsp fresh thyme
• 3 garlic cloves, minced
• 1/8 tsp ground nutmeg
• 2 ½ tsp kosher salt
• ½ tsp black pepper
• 12 oz white cheddar cheese, shredded
• Chopped fresh chives, for garnish

How To Make Scalloped Potatoes​

1. Preheat the oven and prepare the dish: Preheat the oven to 375°F. Butter a 4-quart baking dish.
2. Simmer the potatoes: In a large pot, combine the milk, heavy cream, sliced potatoes, thyme, minced garlic, nutmeg, salt, and pepper. Bring to a boil over medium-high heat, then reduce to medium and simmer, stirring occasionally, for about 3 minutes until the potatoes are slightly tender. Remove from heat.
3. Layer the potatoes: Spoon one-third of the potato mixture into the prepared baking dish and sprinkle with one-third of the shredded cheese. Repeat the layers, then spoon the remaining potato mixture and any leftover cream over the top. Reserve the remaining cheese for later.
4. Bake the potatoes: Cover the baking dish tightly with foil and bake for 40 minutes, or until the potatoes are tender and the cream mixture is bubbly all over.
5. Broil and serve: Remove the foil, switch the oven to broil, and sprinkle the reserved cheese on top. Broil for 3-5 minutes until the cheese is golden and bubbly. Let the dish sit for 30 minutes before serving. Garnish with chopped chives.

Recipe Tips

• Slice Potatoes Thinly: Make sure the potatoes are sliced into 1/8-inch thick rounds for even cooking. This helps the potatoes become tender and absorb the creamy sauce perfectly.
• Don’t Skip Simmering: Simmer the potato mixture for 3 minutes before baking. This step ensures the potatoes start cooking evenly and the cream thickens up.
• Use Fresh Thyme: Fresh thyme adds a wonderful flavor to the dish. If you use dried thyme, only use half the amount to avoid overpowering the flavors.
• Reserve Cheese for Topping: Save some cheese for the top layer. This will help create a golden, bubbly crust when broiled.
• Let it Rest: After baking, let the dish sit for 30 minutes before serving. This allows the sauce to set and makes it easier to serve clean slices.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers scalloped potatoes ​in an airtight container or wrapped tightly for up to 4 days.
• Freeze: You can freeze leftovers scalloped potatoes for up to 3 months. Let them cool, then wrap in plastic and foil before freezing. Thaw overnight in the fridge before reheating.
• Reheating: Reheat leftovers scalloped potatoes in the oven at 350°F for 10 minutes, covered with foil to prevent drying out. For a crispy top, uncover during the last 5 minutes.

Nutrition Facts

Serving Size: 1 serving (271g)

• Calories: 451
• Total Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 112mg
• Sodium: 759mg
• Potassium: 781mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 19g

More Pioneer Woman Recipes:

• Pioneer Woman Sweet Potato Casserole with Marshmallows
• Pioneer Woman​ Funeral Potatoes
• Pioneer Woman Hasselback Potatoes
• Pioneer Woman Candied Sweet Potatoes
• Pioneer Woman Roasted Potatoes​