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The Best Scalloped Potatoes

5 from 4 votes
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posted: 12/04/17

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

These are The Best Scalloped Potatoes! Made with chicken stock and heavy cream, they are a lighter version than the original with all the taste you love.

This great recipe is topped with French’s® Crispy Fried Onions for the best ending to this amazing side dish! This scalloped potato recipe is easy, cheesy, and quick – everything you want it to be.

In a white casserole dish, the Best Scalloped Potatoes are topped with fried onions and parsley.

I’m so thrilled to partner with French’s to bring you this great recipe. French’s has been a part of my family’s cooking for years.

It’s always around the holidays that I’m reminded how much food is tied to memories. Just a smell or a taste can evoke such powerful memories and feelings from the past. A taste of the dough from my mom’s sugar cookie recipe and I’m eight years old again at Christmas time.

The memories attached to food are so powerful they should be called foomemories.

The ingredients for The Best Scalloped Potatoes are laid out (Garlic Powder, Thyme, Black Pepper, and French's Crispy Friend Onions)

Another food memory I have is my mom making the green bean casserole around the holidays and topping it with French’s® Crispy Fried Onions. I remember snagging little pieces out of the can before she could top the casserole and her yelling at me to not eat them all as I scampered off.

An overhead photo of the The Best Scalloped Potatoes that has a golden brown color and topped with French's Crispy Fried Onions.

As I was making this casserole, I opened the container of French’s and just the smell brought me back to my mom’s kitchen. And then I devoured a whole handful.

. . . . I may or may not be eating them as I write this post. They are soooooo good. Like my perfect version of comfort food.

And they are even better on top of these cheesy scalloped potatoes.

A scoopful of The Best Scalloped Potatoes coming out of the casserole dish.

How to Make Easy Scalloped Potatoes Recipe

This recipe comes together a little faster than the original because you cook it at a high temperature and you boil the potatoes for a bit before throwing the whole thing in the oven.

There are a few tips to making this recipe great.

  • Slice the potatoes thin using a food processor or a mandoline. You want to make sure that they are nice and thin and uniform.
  • Put the peeled sliced potatoes right into a bowl of chicken stock and heavy cream. Doing this keeps them from browning and it keeps the flavor in, as opposed to if you put them in a bowl of water.
  • This recipe doesn’t need any flour to thicken it up. The combination of the butter and the starch from the potatoes make it nice and thick, saving you the trouble of making the roux.
  • This potato casserole is seasoned simply with McCormick’s thyme, pepper, and garlic powder, but you certainly could throw in some other flavors too.
  • Finally top with cheddar cheese and French’s® Crispy Fried Onions. My personal opinion is the more the better on both of those, so feel free to toss on an extra 1/2 cup of each.

Great Recipes to Serve with Scalloped Potatoes

Apple Pecan Fall Salad

Brown Sugar Roasted Sweet Potatoes

Italian Roasted Smashed Potatoes

Roasted Fall Salad with Maple Vinaigrette Dressing

A overhead photo of The Best Scalloped Potatoes with the bottom right corner scooped out.
Potatoes Au Gratin never tasted so good!
5 from 4 votes

The Best Scalloped Potatoes

Serves: 10 people
(tap # to scale)
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
These are The Best Scalloped Potatoes!  Made with chicken stock and heavy cream, they are a lighter version than the original. 

Ingredients

  • 2 1/2 pounds russet potatoes sliced thin
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 onion diced small
  • 2 TBSPs unsalted butter
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup cheddar cheese freshly grated
  • 1 cup French’s® Crispy Fried Onions
  • fresh parsley for garnish optional

Instructions

  • Preheat your oven to 425 degrees. Spray a 8 by 8 inch baking dish with cooking spray.
  • After peeling and slicing your potatoes put them in a large bowl and cover with chicken stock and heavy cream so they don’t brown as you prepare the rest of the recipe.
  • Over medium heat in a large dutch oven, melt the butter. Add in the onion and cook until translucent, 5 to 7 minutes. Add in the garlic powder, salt, thyme, and black pepper.
  • Add the potatoes, cream, and stock to the dutch oven and bring to a simmer. Cover and cook for 10 minutes or until the potatoes are tender and can be sliced with a paring knife with little resistance.
  • Transfer the potato mixture to the baking dish and smooth into an even layer. Top with the cheddar cheese and bake for 10 minutes.  Remove from the oven, top with French’s® Crispy Fried Onions and bake for an additional five minutes.
  • Let stand 10 minutes. Garnish with fresh parsley and serve.
Serving: 1serving Calories: 320kcal (16%) Carbohydrates: 30.2g (10%) Protein: 7.2g (14%) Fat: 19.3g (30%) Saturated Fat: 10.5g (66%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 4.3g Trans Fat: 0.2g Cholesterol: 44.3mg (15%) Sodium: 657.4mg (29%) Potassium: 744.3mg (21%) Fiber: 3.2g (13%) Sugar: 2.4g (3%) Vitamin A: 712IU (14%) Vitamin C: 33.2mg (40%) Calcium: 120.9mg (12%) Iron: 1.8mg (10%)
Author: Lisa Longley
Course: Side Dish
Cuisine: American

Video

Potatoes Au Gratin never tasted so good!

did you make this

The Best Scalloped Potatoes

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. San says

    5 stars
    The idea of adding French’s Crispy Fried Onions is delicious and I can see why these would be the best ever! I can’t wait to try this for Christmas as scalloped potatoes are a tradition in our family with prime rib. Thanks for sharing!

    • Lisa Longley says

      I hope your family loves them Sandra!

  2. EL Mehdi says

    5 stars
    You sure know how to make people droll Lisa xD
    This recipe looks so darn tasty… I’m going to give this a try this weekend and see how it will turn out.

  3. Barbara J Lundgren says

    An 8 x 8 pan really serves 10 people?

    • Lisa Longley says

      The 10 servings are definitely meant to be small. A small side dish along with others.

  4. Jennifer says

    Why do people leave 5 star reviews before even trying the recipe?!

  5. Jill says

    5 stars
    Stumbled upon this post today, happened to have potatoes that needed used and happy I took the chance. Why hadn’t I ever thought to put French’s onions on scalloped taters before today?? I thought this came out terrific, thank you for sharing! New holiday side, I will make for the family again. Took your comment about extra cheese to heart and layered baking dish with potatoes, cheese and French’s onions. Yum!

    • Lisa Longley says

      I’m so glad to hear this Jill! Thank you so much for letting me know!

  6. Chassidy says

    5 stars
    I made this recipe tonight and it was a huge hit! My husband said this may be his fav way to eat potatoes even! Thank you for sharing it!

    • Lisa Longley says

      Chassidy, Hooray!! I’m so happy you liked it!

  7. Denise says

    Can these be made in a crockpot?

    • Lisa Longley says

      I haven’t tried these in the crock pot, but I think you would need to make a few adjustments to the recipe for it to work.

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