Ingredients
- 1 teaspoon unsalted butter
- 4 cups heavy cream
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
- 8 ounces Swiss cheese, grated
Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
Photo: Scalloped Potatoes Recipe

















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By loisannelizabeth
on April 01, 2013
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sublime...did I follow the recipe though...absolutely not...this is what I did differently...#1 I used yukon golds...#2 I used a shredded 6 cheese italian mix which included smoked mozzarella, fontina, asiago, parmesan, provolone and romano...#3 I added a sprinkle of nutmeg to the cream mixture...#4 I made several more layers than the receipe states...I probably did 5 layers...#5 cooking times are way off so I just followed my instinct as to when potatoes were considered "fork tender" and also baked a lot longer than 30 minutes...bottom line is to let this recipe be a guide...but you choose to be inventive and instinctive
By BarbM75
Marengo, IL
on March 22, 2013
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I did this recipe and put in 2 cups of half n half and 2 cups of heavy cream. Added minced garlic, salt, pepper, a spice blend by The Gourmet Collection called Roast Vegetables and Fries. The cheese I put in was swiss with a little mozzerella I had left over and parmesan on the top. I had it with ham and we loved it!! I will be making this one again. I looked at Michellex1913 comments below and it helped me add most of these ingredients! THANKS Emeril and Michelle!!
By jlsunderland_57...
PA
on March 16, 2013
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This one was fantastic! I did change the cheese by mixing up shredded colby-jack and sharp white cheddar. Then I topped it with parmesan. Very creamy and absolutely delicious. My friends loved it.
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