• 10 medium yellow or red potatoes
  • 1 large onion
  • 2 cups grated gruyere or sharp cheddar cheese
  • ¼ cup softened butter
  • ¼ cup chopped parsley, rosemary or sage
  • 1-½ cups scalded milk


Pre-heat the oven to 350°F. Slice the onion thinly, grate the cheese, chop the herbs, and lightly oil an 8x10 baking pan.

Peel the potatoes, and with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, start with a light layer of onions in the pan, then a neat overlapping layer of potatoes. Dot the layer with a few dabs of butter, sprinkle with herbs and cheese, and repeat 3 times to make 4 layers. On the top layer, add extra cheese and herbs, then gently pour on the scalded milk, wetting the entire dish. Optionally dust with paprika.

Bake for an hour, then allow to cool for a few minutes before slicing and serving.

Baked Goods, Side Dishes, Vegetable, Vegetarian
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