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Cheesy Scalloped Potatoes

Serves: 6

Scalloped potatoes couldn’t be made easier. This version ensures they are cooked all the way through, are delicious and are great side dish.


3 large russet potatoes

2 tbsp butter

1 onions diced

1 tbsp garlic salt

1 tsp thyme

1 tsp paprika

1 ½ cup heavy cream

1 cup vegetable broth

2 cups shredded cheddar cheese (divided)

½ cup shredded parmesan cheese

½ cup shredded mozzarella cheese

2 tbsp dried chives


  1. Preheat oven 350°F

  2. Slice potatoes thinly, I used a mandolin to slice mine

  3. In large coverable skillet which can also be put in oven, melt butter and sauté onions until translucent. Stir in garlic salt, thyme and paprika and mix well

  4. Add potatoes and mix well

  5. Pour in cream and broth and mix until potatoes are fully coated with liquid

  6. Cover and cook for ten minutes until liquid has thickened and potatoes are starting to tenderize

  7. Stir in 1 cup cheddar cheese, parmesan, mozzarella and chives and using a wooden spoon combine everything well

  8. Bake uncovered for 30 minutes then sprinkle remaining 1 cup cheddar cheese and bake until everything is golden brown

Let sit for five minutes before serving


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