Go Back

Scalloped Potatoes

Sue Lau
Prep Time 10 mins
Cook Time 1 hr 45 mins
Course Side Dish
Cuisine American, French
Servings 6


  • 2 pounds russet potatoes (peeled and sliced 1/4-inch)
  • 2-1/2 cups hot water
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 1/2 cup minced red onion
  • 8 ounces cream cheese (softened)
  • 2 tablespoons dried chives
  • 1/4 teaspoon dried marjoram
  • salt and black pepper (to taste)
  • 1 cup milk
  • 1/2 cup shaved Parmesan cheese


  • Preheat oven to 350F.
  • Slice potatoes and place in an oval or oblong baker or casserole dish.
  • Stir salt into the hot water and pour over potatoes.
  • Cover pan with foil and bake for 70-80 minutes or until potatoes are tender.
  • Lift the potatoes from the pan with a pancake turner so as not to break them up.
  • Drain off the cooking water.
  • Slide the potatoes from a plate back into the pan and set aside.
  • Heat butter in a saucepan and add onion, cooking until it is soft and caramelized.
  • Stir in the cream cheese, chives, marjoram, salt and pepper (to taste) and one cup milk, stirring until the cheese melts and creates a sauce.
  • Pour sauce over potatoes and sprinkle with the Parmesan cheese.
  • Bake, uncovered for twenty minutes or until the cheese melts and is light brown. You can place it under the broiler for a darker color if you like.


From the kitchen of palatablepastime.com
Keyword Casserole, gratin