Best Ever Scalloped Potatoes

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This best ever scalloped potatoes recipe takes a few additional ingredients. The tasty results will get rave reviews from everyone who loves scalloped potatoes. 

Best Ever Scalloped Potatoes


  • 2 pounds russet potatoes, (about 5 small potatoes) peeled and sliced into rounds
  • 1 cup firmly packed grated Parmesan cheese
  • 1 fennel bulb, trimmed, cut into quarters lengthwise, and thinly sliced - reserve fronds 
  • 1/4 cup chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt and 1/2 teaspoon pepper
  • Butter for greasing your baking dish


~Pre-heat your oven to 400 degrees F (200 degrees centigrade)

~Grease an 8 inch square baking dish with the butter

~In a large cooking pot, combine the cream, milk, chives, tarragon, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. 

~Add the potatoes and stir until they are coated with the mixture.

~Add the chopped fennel to the cooking pot then chop the fennel fronds and add 2 tablespoons of those to the pot. 

~Bring the scalloped potato mixture to a boil and boil for 1 minute over medium - high heat. Stir occasionally to avoid burning.

~Place half of your best ever scalloped potatoes recipe mixture in the buttered baking dish. (Use a slotted spoon).

~Sprinkle half of the Parmesan cheese over the potatoes.

~Top with the rest of the potato mixture - again using your slotted spoon.

~Evenly sprinkle the potato mixture with the remaining cheese.

~Butter a small sheet of aluminum foil and place the foil, buttered side down, on top of your best scalloped potatoes recipe.

~Bake for about forty minutes, covers. Remove the foil and continue baking until the potatoes are fork tender and the top begins to brown. (approx. 20 more minutes). 

Serves 6 - 8 - Your family and guests will indeed call these the "best ever scalloped potatoes!"

Easy Scalloped Potatoes Mixes

A Simple Version of the Best Ever Scalloped Potatoes


  • 1 can (10 fl oz/284mL) condensed cream of mushroom soup

1 cup Cheez Whiz Cheese Spread

1/2 cup sour cream

1 tsp. black pepper

3 lb. (1.5 kg) Yukon gold potatoes (about 9), sliced

1 large onion, sliced, separated into rings


~Pre-heat your oven to 350ºF.

~Mix together: the mushroom soup, cheese spread, sour cream and pepper.

~Add the potato slices and onion rings

~Mix all ingredients gently to coat the potatoes with the sauce. 

~Place the scalloped potatoes mixture into a 13" x 9" baking dish. 

~Bake, covered, for 1 hour and 30 minutes or until the potatoes are fork tender. 

Easier still is to use the best ever scalloped potatoes you can get in a box:Betty Crocker Cheesy Scalloped Skin-On Potatoes

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