These Creamy Scalloped Potatoes Are Like a Rich, Cheesy Hug

I finally bought a mandoline this year, and I can’t believe I waited so long. It cuts everything into perfectly even 1/8-inch slices so quickly; as soon as I tried it, I wanted to use it on everything. I’ve been making tarts, caramelized onions, and so, so many potato chips. Now that it’s cold and snowy out, I can’t wait to get the mandoline out to make some rich, creamy scalloped potatoes. 

Scalloped potatoes are sliced thinly and baked in a casserole dish with herb- and spice-infused milk or cream. The potatoes soak up all that liquid while baking and become tender and creamy, while the top layer turns golden-brown and deliciously crispy. Cooking potatoes this way gives them a ton of flavor, but to make sure they cook evenly, it’s important to slice them as thinly and consistently as possible. This is a perfect dish to use with a mandoline, if you have one. If not, use a sharp knife and try to slice pieces that are about 1/8-inch thick and as even as possible.

This scalloped potato recipe from Grandbaby Cakes calls for a mixture of paprika, onion powder, and garlic powder, which gives the cream an aromatic, garlicky flavor that will smell absolutely amazing. Not all scalloped potato recipes call for cheese, but this one does (Monterey Jack and Colby).

When making this dish, you can layer the potatoes flat in the dish, or you can arrange them vertically so the edges of the slices stand up straight. Both methods will work, but the vertical arrangement looks extra impressive.

Get the recipe: Scalloped Potatoes from Grandbaby Cakes

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