Creamy scalloped potatoes with crispy potato skins

Prep 20 min
Total 1 hour 30 min
Serves 8



2 tbsp
olive oil, divided
2 tbsp
2 kg
Yukon Gold or russet potatoes, (about 8 medium)
2 cups
18% cream
garlic clove, minced
1/2 tsp
1/2 tsp
1 tbsp
1 cup
grated Gruyère cheese
1/2 cup
grated parmesan


  • POSITION racks in centre and bottom third of oven, then preheat to 375F. Line 
a baking sheet with parchment paper. Coat bottom and sides of a 9×13-in. baking dish with 1 tbsp oil.
  • STIR lemon juice into a 
bowl filled with 2 cups cold water. Wash and peel potatoes, letting peels fall into lemon water. Using a very sharp knife or mandoline, slice potatoes thinly, less than ¼ in. thick.
  • POUR cream into a large pot. Stir in ½ cup water, garlic, bay leaf, nutmeg and salt, then add potato slices. Bring to a boil, covered, over medium-high. Uncover, then reduce heat to medium. Boil gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 15 min. Discard bay leaf. Meanwhile, drain potato skins and dry with a kitchen towel. Toss with remaining 1 tbsp oil and arrange on prepared sheet.
  • SCOOP potatoes and 
cream mixture into 
bottom of prepared dish, spreading them out into 
an even layer. Sprinkle with
    thyme, then cheeses. Cover tightly with foil.
  • BAKE potatoes in centre 
of oven for 30 min. Remove foil, then continue baking until potatoes are tender when a skewer is inserted and cheese is golden, 15 to 20 min. Bake potato skins in bottom-third of oven, stirring halfway, until crisp, 30 to 35 min. Let scalloped potatoes stand for 15 min. Crumble potato skins and sprinkle over potatoes just before serving.

Kitchen Tip: Using a mandoline to slice potatoes is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.

Kitchen Tip: If making ahead, prepare potatoes up to step 4. Let cool before covering with foil. Bake potato skins and let cool before putting in a sealed container.


Calories 388, Protein 11 g, Carbohydrates 48 g, Fat 18 g, Fibre 3 g, Sodium 308 mg. Excellent source of vitamin C

Chatelaine Basics: How to make perfect mashed potatoes

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