Twice-Baked Scalloped Potatoes

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  • 3 large baked and cooled Russet Potatoes (about 3 pounds)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Gruyere cheese
  • 1/2 cup chives, chopped
  •  2 cups cubed ham (optional)


Preheat oven to 350°F. Grease a three-quart baking dish. In a medium saucepan, melt the butter, add they flour and cook for about two minutes. Add the heavy cream, milk, salt and pepper. Cook until slightly thickened. Peel the potatoes if you choose. Cut up potatoes and place in a baking dish (add ham at this point, if using). Pour sauce over the top. Cover and bake 35 minutes or until potatoes absorb most of the sauce and are hot and bubbly. Remove cover and top with cheese. Return to oven and cook until cheese is brown and bubbly, about 10 minutes.
Remove from oven and sprinkle with chives.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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