Scalloped Potatoes

A couple of weeks ago I was at the store (go figure), and I was there to pick up some eggs for the kids. My kids, well, two of the good eaters, really love eggs. However you cook them, be it scrambled, or fried, but they are big fans of hard boiled eggs. When cruising through the store, I fortunately redirected myself from the dairy department to see if corned beef was on sale as it was nearing St. Patty’s Day. Corned beef was not on sale, however, there was a deal going on that really caught my attention. Buy a ham, get a carton of eggs, breakfast sausage, and a turkey breast for FREE! I am a sucker for that stuff, and the ham looked great, and I need eggs right?

Scalloped Potatoes Recipe

When it comes to ham, I think of one thing, and one thing only. Scalloped Potatoes, or often referred to as gratin. I am not sure what it is about the combination, but it is the perfect balance, much like a peanut butter and jelly sandwich.  Ham and scalloped potatoes seem to be something that I recall eating while growing up, however in the potatoes were in a box. You know the type. That box that says scalloped potatoes on it, and you add milk, butter, and place in the oven? Well, these are not those. These are the real deal, and super simple to make.


  • 6 medium sized russet potatoes, peeled, cleaned, and thinly sliced, lengthwise
  • 1 1/2 cups of heavy cream
  • 4 cloves of garlic, minced
  • 1 tsp dried thyme
  • kosher salt
  • cracked black pepper
  • Parmesan cheese, approximately 3/4 to one cup
  • 2 tbsp of unsalted butter

Begin by getting your sauce pot out and add the cream, garlic, and thyme in there. Cook on medium heat until it warms through. In the meantime, get started on cutting your potatoes into thin slices. This takes a bit of time, but your patience will pay off when you dig into these delicious potatoes.

Preheat your oven to 375 degrees. Butter your cooking dish. I like to use a classic pie dish for this, and I go about four layers in on the thinly cut potatoes, so use your judgment. Add a layer of the potatoes on the bottom, slightly overlapping the pieces. Sprinkle with some salt, pepper, and parmesan cheese, then add a bit of warm cream to the top. Repeat the process three more times. Top with about a half a cup of grated parmesan cheese, making sure you cover the top of the potatoes.

Place in the preheated oven for nearly 50-55 minutes, or until the sauce is bubbly and the top is a nice golden brown. Remove from the oven and let it sit for about 10 minutes before digging into them. This will allow the cream to thicken and the won’t burn your mouth when digging into them. I know it is hard to resist, but waiting pays off.

The creaminess, along with the garlic, and great parmesan cheese really make these scalloped potatoes a top notch combination that can stand up on their own for a late night snack, but go really great with a baked ham.

Easter is right around the corner, and so is the ham, so get these potatoes going and let me know what you think.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

8 thoughts to “Scalloped Potatoes”

  1. Great picture, great recipe. Will make these great (coincidentally) gluten free scalloped potatoes to go with the Easter ham. Thanks!

  2. My husband and youngest son love scalloped potatoes. I make mine with a bit of cheddar and parm and dice up some turkey hame and throw that into the layers. They definitely love the ham and scalloped potatoes combo. And often if there are any leftovers, you can find my husband nuking leftovers around midnight, with a big forkful of them cold to tide him over until the microwave beeps. Great photo!

  3. I made these today for Easter dinner with my friends and they were such a hit! The Parmesan is such a nice change from the traditional cheddar. Everybody loved them and couldn’t stop raving. Thanks for sharing. And anybody reading this, you MUST try these!

  4. As a chef, I served this exact recipe for the scalloped potatoes and they were a hit!!! oh man. thanks,

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