I wanted something a little special and different to go with my steak this last week.


Scalloped potatoes is something I love and am always excited when someone else is serving it, but I’ve never tried it myself!


I looked around at a few recipes and surprised at how simple this dish could be!


It turned out incredibly delicious and was just as tasty reheated over the next couple of days.

I highly suggest trying this out as your next side dish.

Cheesy Scalloped Potatoes
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
  • 4 Tablespoons butter (melt 3 of them)
  • 6 potatoes (russet, peeled and cut into ⅛ inch slices)
  • 8 ounces shredded Gruyere cheese
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 teaspoons garlic powder
  • 1 cup milk heated
  1. Preheat the oven to 425 and spread a large baking dish (11x7) with 1 tablespoon of room temperature butter.
  2. Arrange a third of the potatoes in the dish by rows with the slices slightly overlapping.
  3. Sprinkle a quarter teaspoon of salt, a third of the black pepper, and a teaspoon garlic powder on the potatoes - drizzle with a tablespoon of melted butter, and then distribute a third of the grated cheese evenly.
  4. Repeat the layers two more times - steps 1 and 2
  5. Pour the hot milk evenly over the potatoes.
  6. Bake for 35-40 minutes until the potatoes are tender, the milk is absorbed and the top is a golden brown.




Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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