Scalloped Potatoes

scalloped potatoes

We plant our seed potatoes in March and harvest them in July. We store a big box of local potatoes through the winter and can usually find baby potatoes at the farmers market by early summer. To say potatoes are a staple on our family’s table year ’round is an understatement. But this dish of sliced, baked spud-y goodness is relatively new to us. And it’s too good to keep to ourselves. This recipe uses Parmigiano-Reggiano rather than cheddar for a more subtle flavor that really lets the potatoes sing. Plus, you’ll be surprised at how quickly you can stir it up. Pair it with a salad or steak or both. Whatever way you scoop it, this is a dinner winner.

Makes 6 side servings (to double, make two batches in two baking dishes; they’ll cook more evenly than one large batch)

Recipe inspired by


  • 2-1/2 cups heavy whipping cream
  • 1-1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 2-1/2 pounds potatoes, peeled and sliced very thin
  • 1 cup Parmigiano-Reggiano, shredded


  1. Preheat oven to 350 F. Grease a 2-quart baking dish with butter. (You’ll want to choose a shallow dish.)
  2. In a small bowl (or a large liquid measuring cup), whisk together the cream, salt and pepper.
  3. Arrange potatoes slices, edges overlapping in a single layer on the bottom of the baking dish. Sprinkle 1/4 of the cheese over the potatoes and 1/4 of the cream mixture over top. Repeat, forming 4 layers. Pour any leftover cream on top.
  4. Place in oven and bake, uncovered, for about an hour, until the potatoes are tender when pierced with a fork and the whole dish is pleasantly browned. Remove and let cool for 10 minutes.