Dutch Oven Scalloped Potatoes
This easy holiday side dish cooks into a gloriously creamy showstopper. Scalloped potatoes are naturally gluten free and made in a Dutch oven.
Ingredients
- 2 ½ -3 lbs potatoes yellow or red waxy, not baking potatoes
- 2 ½ cups heavy cream
- ½ cup whole milk
- Salt and pepper
- 1-2 cups grated cheese cheddar, asiago, mozzarella, swiss…
- Bacon, ham, etc. (cooked) in layers or on top, optional
- Broccoli, green beans, etc. in layers, optional
Instructions
- Grease a 4-6 quart Dutch oven really nicely so your potatoes don't stick too bad!
- Preheat the oven to 325°F.
- Wash your potatoes and slice them thin, about ¼”. You can use a mandolin but a sharp knife works great with less risk!
- Layer the potatoes in the Dutch oven. I like to do layers of roughly 1-2 potatoes thick, then salt and pepper the layer before adding another layer of potatoes.
- Mix the cream and milk together and pour overtop of the potatoes. It should reach about ⅔ of the way up; remember the potatoes will settle as they cook and release some liquid.
- Cover and bake 1 ½ - 2 hours. Use a butter knife to see if they're done. It should go in nicely without resistance.
- When they're fully cooked, sprinkle grated cheese and bacon over top, and return to oven without the lid on. When it's melted and a little brown, remove, let rest a few minutes, and then eat.
Notes
- A baking potato is fluffy and it's more likely for them to not hold their shape. But if it's all you have, also don't sweat it and use em!
- Scalloped potatoes always take longer than you think BUT they ‘hold’ nicely until serving well, especially in a nice thick dutch oven! If you feel like they look a little dry, add some more cream/milk or just cream to them.
Nutrition
Calories: 286kcalCarbohydrates: 19gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 85mgPotassium: 467mgFiber: 2gSugar: 3gVitamin A: 842IUVitamin C: 19mgCalcium: 123mgIron: 1mg
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