How to Make Speedy Scalloped Potatoes

By SAVEUR Editors

Published on November 8, 2011

Scalloped potatoes are always a crowd-pleaser, but the delicately creamy sauce can take an awfully long time to come together in the oven — and even then, the potatoes might not cook through evenly. SAVEUR executive food editor Todd Coleman has a trick that shaves 30 minutes off of a traditional scalloped potato preparation and ensures that the potatoes cook to a beautifully even softness, without compromising the tiniest bit of flavor.

What you'll need:

  • A large skillet or saute pan
  • A baking pan
Old-Fashioned Scalloped Potatoes
Old-Fashioned Scalloped Potatoes

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

How it works:

  • Thinly slice peeled potatoes.
  • Put potatoes in the saute pan with garlic paste, half and half, gruyere cheese, butter, and some salt and pepper.
  • Put the pan over very high heat and stir.
  • When the mixture is an ooey, gooey mass, pour it into the baking pan.
  • Sprinkle a little cheese on top, and bake until done.


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