Name: Mom's Scalloped Potato Gratin
Prep time: 15 min
Cook time: 75 min
Total time: 100 min
Ingredients: 2 tablespoons unsalted butter, at room temperature; 3 large russet potatoes, or more to taste; kosher salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 0.75 cup grated sharp white Cheddar cheese; 3.5 cups whole milk

Mom's Scalloped Potato Gratin

4.0

(19)

19 Reviews

3 Photos

These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.

Recipe by Chef John

Updated on December 15, 2022

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Additional Time:

10 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

This simple, comforting potato casserole was one of my favorite foods growing up. It would have been a favorite of mine as an adult, too, if I hadn't gone to culinary school. That's where I learned how to make a "real" potato gratin, and all of a sudden that basic milk-based, lightly cheesed version just didn't seem as special. I'd taken a bite from the forbidden tuber (with no girlfriend at the time to blame), and was promptly escorted out of potato paradise.

At the time, I was fine with that. Who needs ignorant bliss when you have double cream and Gruyere cheese? So, from then on, that's how I made potato gratin. To make things even worse, I think I corrupted my mother with all these new and improved methods and ingredients, so her recipe evolved as well. All those celebrity chefs on television didn't help either. Everyone was now able to see "the best" way to make things, and many home-cooked classics went the way of the dinosaur.

Happily, for whatever reason (maybe I was out of cream?), I made the significantly less rich milk-based version, and realized I'd made my mother Pauline's scalloped potatoes. That's when I knew what I'd been missing. By the way, I'm not saying these are better or worse than the classic French method, just that they're different and wonderful, and I want to have both in my life. Enjoy!

Mom's Scalloped Potato Gratin . Chef John

For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives.

Ingredients

2 tablespoons unsalted butter, at room temperature
3 large russet potatoes, or more to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¾ cup grated sharp white Cheddar cheese
3 ½ cups whole milk

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Chef John

Chef's Notes:

For a richer gratin, the top can be dotted with butter, and/or cream can be used instead of milk. More cheese can also be used if desired.

If all you have is 2% milk, you can always dot some butter in between the layers to make up for it.

Nutrition Facts (per serving)

248	Calories
11g	Fat
29g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 248
% Daily Value *
Total Fat 11g	14%
Saturated Fat 7g	33%
Cholesterol 32mg	11%
Sodium 132mg	6%
Total Carbohydrate 29g	11%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 10g
Vitamin C 27mg	137%
Calcium 231mg	18%
Iron 1mg	7%
Potassium 749mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.