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.
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.
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.
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.
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
The Best Scalloped Potatoes
- 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
- 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.
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