These classic dish is both creamy and delicious, you’ll want to include in your next family meal or gathering!

This was my mother’s recipe, now years latter, I enjoy making it too. For me they make any meal a little extra special and I remember that she taught me how to make scalloped potatoes.

If you are looking for the cheese, well technically scalloped ones do not have cheese but au gratin potatoes do. In recent years the two recipe names however have become interchangeable. You can easily add cheese in this recipe, see the optional instructions below.

These potatoes make a tasty side dish, with minimal prep time. Both of these dishes have many things in common, but there are also differences between the two. For an example you make scalloped potatoes with a baked in a béchamel sauce. While potatoes au gratin you make with cheese and heavy cream, then top with bread crumbs.

Once you’ve chosen the potatoes, grab a sharp chef’s knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender. Cook the dish as directed until the potatoes are fork-tender.

Tips:

The secret of this comforting dish is choosing the right potato. You need to use a starchy potato like Russet or Yukon gold, they also absorb the cream well. Waxy potatoes make for a watery, messy casserole.

Let the it rest once you take them out of the oven, this allows the dish to set and makes it easier to serve.

Potato Skins: You can leave the skins on, as that is where a lot of the nutrients and fiber are in a potato; or you can peel them if preferred. If leaving the skin on scrub the outsides under running water to clean.

Health Benifits:

Potatoes are a good source of vitamin C vitamin B6, potassium (almost four times the amount found in a banana). Potatoes are also a good source of calcium, magnesium, and folate.