Scalloped Potatoes (The Best)
Scalloped Potatoes (The Best)
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Scalloped Potatoes (The Best)

30 MIN
1 H 20 MIN
6 to 8 servings



  1. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  2. In a large pan, bring the milk, cream, onion, and garlic to a boil. Simmer gently for about 5 minutes. Remove the onion and garlic. Add the potatoes and salt. Bring to a boil and simmer very gently for about 15 minutes, stirring gently several times. Stir in the cheese and adjust the seasoning.
  3. Spoon into a 23-cm (9-inch) square pan or 28 x 20-cm (11 x 8-inch) rectangular baking dish. Bake for about 50 minutes or until the potatoes are tender and golden brown. Let stand for about 15 minutes before serving. It will be easier to cut and serve the gratin.
  4. Serve and season with pepper. Serve with a tangy green salad and roasted meat (turkey, roast beef, veal, or pork).


  1. Was bland and runny. Added way more salt and pepper than said on the recipe. Next time less milk

  2. Even though it's a direct translation of Mme jean Benoit recept and the abricotte fig stuffed roasted l'ambiance made is not included in the accompanying menu choices it past the test !

  3. Can this recipe be prepared in advance.

  4. Delicious! I halved the recipe and it was baked in 40 minutes. Also, the simmering in the pan must be done on really low heat as the cream can stick. Will definitely make again.

  5. can i put rigotta in it?

  6. Convenient, easy recipe for feeding a crowd. Will make this again.

  7. Delicious but rich!

  8. I halved the recipe and used old Cheddar cheese (slightly more than the recipe called for), because that is what I had available; I followed the rest of the instructions as written. I will definitely make this again, as it turned out very well (although perhaps a little bland), but the next time I will definitely source out the Gruyère de Grotte and use that!

  9. For a simple recipe, it was very good. I used parmigiana and a bit of cheddar because that is what I had. I was surprised at how good it was taste and texture wise!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.