Scalloped Potatoes

I wanted to make some scalloped potatoes, old school style, but of course, kicked up a notch. I looked up Julia Child’s recipe, but it looked to be a bit of fuss to make and ended up settling on scalloped potatoes from the New Professional Chef cookbook, by the Culinary Institute of America. It turned out really well, although I did add some seasoning.

As I did this in a smaller 8 x 10.5″ casserole dish (to fit in my Ninja 8-in-1), I thickened the sauce before pouring it over the potatoes. As the potatoes are parboiled first, the amount of liquid worked out well.

Scalloped Potatoes

Scalloped Potatoes


  • 2 1/4 lbs yellow fleshed potoes
  • 480 milliliters milk
  • 480 millileters cream
  • 5 ounces gruyere cheese grated
  • 4 ounces parmesan cheese grated
  • 1 teaspoon dry mustard
  • 1 teaspoon Clubhouse Herb & Pepper Mix
  • 1 teaspoon Clubhouse Garlic & Onion seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 3 ounces seasoned bread crumbs


  • Peel and slice the potatoes on the thinnest setting of a mandolin.
  • Add to a pot with the milk and bring to a boil, let simmer for 10 minutes.
  • Add the cream and spices and gently mix.
  • Pam spray a casserole dish.
  • Use a strainer spoon to scoop half the potatoes into the casserole dish.
  • Blend the cheeses together and sprinkle half on the layer of potatoes.
  • Layer the remaining potatoes on top and sprinkle with the remaining cheese.
  • Thicken the milk and cream mix, simmering for approximately 10 minutes. Stir frequently. Give a final seasoning with salt and pepper as desired.
  • Pour over the potatoes. I used a spoon the gently lift the potatoes to let the sauce get in between the layers.
  • Sprinkle with breadcrumbs and cover with tinfoil.
  • Bake at 300 for 45 minutes, remove the foil, and bake for another 15. If the crumbs aren't browned enough to your liking, broil for a couple minutes.
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