Old Fashioned Scalloped Potatoes are simple to prepare, delicious, and the perfect side dish with any meat. This basic scalloped potatoes recipe is a twist on a classic. It has fresh parmesan cheese sprinkled between the layers of potatoes, which adds a lovely flavor.
How To Make Old Fashioned Scalloped Potatoes
You can peel the potatoes or leave the peelings on, if you prefer. In a small bowl, mix together the half & half, thyme, garlic, nutmeg, salt, and pepper.
Spray a 2 quart baking dish with baking spray, or grease with butter. (I use a 7×11 glass pan)
Spread 1/3 of the sliced potatoes in the pan. Pour 1/3 of the cream mixture over the potatoes. Sprinkle with 1/3 cup of parmesan cheese. Repeat layers 2 more times.
Bake at 350° for 45-60 minutes. The baking time varies depending on your location and what type of baking pan you use.
Variations for scalloped potatoes
You may substitute heavy cream or milk for the half & half – just be aware that using cream for this recipe will make it dryer, and milk will be more wet.
The parmesan cheese can be replaced with sharp cheddar, or Swiss or whatever you like. Try different combos! Or omit cheese altogether.
Rosemary adds a great flavor, you can add it or replace the thyme.
Can I prepare this ahead of time?
If you want to prepare this ahead of time, I recommend baking this casserole and storing it in the fridge no more than 1-2 days before serving. You don’t want to store the casserole unbaked, as the potatoes will turn black.
I would also add 1/4 cup more half & half, because the potatoes will soak up the liquid and become thick. This way, you may cool, cover, and store in fridge a day or so, then reheat and it will still be creamy.
CanI freeze scalloped potatoes?
No, potatoes with dairy do not freeze well. I do not recommend. They are ok to eat but flavor and texture is compromised.
What potatoes should I use for scalloped potatoes?
I use peeled russet potatoes, but you can use any type of potato. Try red potatoes with peels. So pretty!
Old-fashioned scalloped potatoes
- 2½ lbs potatoes about 6 medium
- 2 cups half & half
- 2 cloves garlic pressed
- 1 teaspoon thyme
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- pinch nutmeg
- 1 cup parmesan grated
- Preheat oven to 350°.
- In a small bowl, mix together the half & half, salt, pepper, nutmeg, and pressed garlic.
- Peel and slice potatoes. (peeling is optional)
- Spray baking pan with non-stick spray, or grease with butter.
- Spread ⅓ of potatoes in pan. Pour ⅓ of cream mixture over potatoes, sprinkle with ⅓ of the cheese. Repeat layers 2 more times.
- Bake, uncovered, at 350° for 45-60 minutes, or until fork-tender.