Creamy Scalloped Potatoes

Makes 6 - 8 Servings
This recipe is so easy and never disappoints. Its rich creaminess comes from simmering the potatoes in cream before assembling in a baking dish and into the oven to finalize.
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  • 6 medium Yukon gold potatoes
  • 2 cups (475ml) heavy cream
  • 1 bay leaf
  • 1 teaspoon (5ml)  kosher salt
  • ½ teaspoon (2.5ml) black pepper
  • ¼ teaspoon (1.25ml) nutmeg
  • 1 teaspoon (5g) butter, softened
  • 1 garlic clove, sliced lengthwise
  • 1 cup (90g) gruyere cheese, grated


Pour the heavy cream, bay leaf, salt, pepper and nutmeg into a large pot. Peel the potatoes and rinse them well.  Using a mandolin, slice the potatoes ⅛ inch (4mm) into slices.  Add the potato slices into the pot as you go to prevent them from browning.  Bring cream to almost boiling point, then reduce to medium/low heat.  Simmer for 8 minutes, stirring the potatoes occasionally to prevent them from sticking to the bottom.

Preheat the oven to 350°F/180°C while the potatoes are simmering.  Prepare your oven baking dish by rubbing the bottom and sides with butter and then the cut sides of the garlic clove. 

Using a slotted spoon, transfer the softened potatoes into the baking dish to create a bottom layer.  Scatter ⅓ cup (30g) of the grated gruyere cheese on top.  Make another layer of potatoes and cover with cheese.  Make a final layer of potatoes.  Pour the remaining cream from the pot over the potatoes making sure to remove the bay leaf.  Sprinkle remaining cheese over the top.

Bake for 30-40 minutes, until bubbly on the edges and golden brown on top.

Let stand 10 minutes before serving.


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