An Easter Side Dish: Scalloped Potatoes

March 16, 2017

An Easter Side Dish: Scalloped Potatoes

Nothing compares to freshly grated nutmeg. Do yourself a favour and don't leave it out of this recipe -Angie.

Scalloped Potatoes

An absolute essential for Easter Dinner.


  • 1 tbsp. Butter
  • 1 large clove of Garlic
  • 1 cup Whipping Cream
  • 1/3 cup whole Milk
  • 1 tsp. Sea Salt*
  • 1/2 tsp. Black Pepper, freshly cracked*
  • 1/8 tsp. Nutmeg, freshly grated*
  • 2 lbs. Russet Potatoes, cut into 1/8" slices
  • 1 cup of Gruyere Cheese, grated
  • 1/4 cup Parmesan Cheese, freshly grated*
    • *Available from Well Seasoned


  1. Preheat oven to 350 degrees. Butter a shallow baking/casserole dish. Mince garlic. Heat cream with the milk, salt, pepper & nutmeg until right before it boils. Add the minced garlic.
  2. Arrange half the potatoes in overlapping slices along the bottom of the dish. Pour half of the cream mixture, sprinkle with half the cheese and repeat with the remaining potatoes, cheese and cream sauce.
  3. Bake 60-75 minutes until the top is a deep golden brown and the potatoes are tender when pierced with a knife. Remove from oven and allow to rest 5 minutes & serve.


Prep Time:

25 Minutes

Cook time:

60-75 Minutes

Yield: N/A

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