Scalloped potatoes are one of those quietly classic dishes that have anchored American and European family tables for well over a century. The concept likely evolved from French gratins—thinly sliced potatoes baked in cream and sometimes cheese—adapted by home cooks who needed something comforting, filling, and economical. This 4-ingredient cheesy scalloped potato recipe leans into that tradition but keeps things wonderfully simple: russet potatoes, cream, cheese, and a bit of salt. It’s the kind of dish you make when you want something cozy and familiar without a lot of fuss, and it’s especially handy for holidays, potlucks, or any Sunday dinner where you want the oven to do most of the work.
These cheesy scalloped potatoes are rich and comforting, so they pair beautifully with simple proteins and bright, fresh sides. Serve them alongside roasted or grilled chicken, seared pork chops, or a classic meatloaf. If you’re leaning into a more elegant spread, they’re lovely next to a roast beef or baked salmon. To balance the creaminess, add something crisp and green: a lightly dressed salad with a sharp vinaigrette, steamed green beans, or roasted Brussels sprouts. They also sit nicely on a holiday table with ham, turkey, and a platter of roasted root vegetables.
4-Ingredient Cheesy Scalloped Russet Potatoes
Servings: 6
Ingredients
2 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups shredded cheese (such as sharp cheddar, Gruyère, or a mix)
2 cups heavy cream (or half-and-half for a lighter version)
1 to 1 1/2 teaspoons kosher salt, plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar-sized baking dish with a bit of neutral oil or butter if you have it (this doesn’t count as one of the core ingredients, but it helps with cleanup).
Peel the russet potatoes and slice them into thin rounds, about 1/8 inch thick. If you have a mandoline, this is a good time to use it for even slices; otherwise, a sharp knife and a little patience work just fine.
In a small bowl or measuring cup, stir the salt into the heavy cream until it dissolves. Taste a drop of the cream—this is your chance to adjust the salt before it goes into the oven. It should taste pleasantly seasoned but not overly salty, since the cheese will add more seasoning.
Pages: 1 2
