Best Scalloped Potato Recipe

Mona McKee Branch

Administrator Toromont Cat


Recently, our branch Field Service Mining Supervisor, Dan Dotto, brought in some potatoes from one of our local potato farms.

I thought it would be nice to make something new and exciting with these farm fresh potatoes.

After trying many different recipes with varying degrees of success, I stumbled upon the world’s best and easiest Scalloped Potato Recipe. Not only is it delicious, it’s a breeze to prepare.

Try this recipe out. I promise you, you will not be disappointed.



  • 4 large russet potatoes peeled
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded sharp cheddar cheese



  1. Preheat oven to 350 degrees F°. Lightly grease a 9x9 or 2-quart baking dish.
  2. Use a mandolin, sharp knife, or food processor to thinly slice your potatoes. Transfer all of the slices into a large mixing bowl.
  3. Pour heavy cream over the potatoes and sprinkle with parmesan cheese. Add in garlic, salt, nutmeg, and pepper. Toss together until cheese and seasonings are evenly dispersed.
  4. Spread out into the prepared baking dish. Sprinkle cheddar cheese on top.
  5. Bake in the preheated oven for about 1 hour, until potatoes are tender. Serve hot.


    PRO TIP: The baking time on scalloped potatoes ultimately depends on how thinly you were able to slice your potatoes. The estimate of 1 hour provided in the recipe is only an estimate. If you cut your potatoes on the thicker side, they may take 15-30 minutes longer. If you cut your potatoes paper thin, your casserole may be done after only 40 minutes. Please adjust the cooking time accordingly.

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