DIY: Scalloped Potatoes


Chef Lou is not shy about sharing her wonderful recipes. Today, we are sharing one of our favorites. We’ve served variations of this for dinners, small parties, and even a wedding reception. The potatoes are cooked perfectly in a blend of cream and cheese.



The smell that emanates as this dish cooks is absolutely mouth-watering!


Layered Scalloped Potatoes

Lou Crandall
Makes 1 hotel pan or 2 9X13 pans


Potatoes 8 lb- peeled, sliced into 1/8” slices
Milk, 1 & 1/3 cup
Heavy Cream, 6 cups
AP Flour, 6 TBLS
Garlic, 4 cloves or 2 tsp minced
Onion, 6 green
Salt, 2 tsp
Pepper, to taste
Butter, ¼ cup, softened
Cheese, 8 cups (combination of cheddar, Jack, Parmesan, and Creamy Gouda)



Preheat oven to 400 degrees.

Peel and cut potatoes into 1/8 “ slices.  You may cover them in water and put them in the fridge if you don’t have time to assemble and cook the potatoes right away.  Just make sure all the potatoes are completely covered in water – whatever is out of the water will turn brown.  Change the water daily if you have to keep them for a long time.

Next, put all of the milk and 1 cup of the cream into the blender.  Add the flour, garlic, salt, and pepper.  Blend to eliminate any lumps.  Add the rest of the cream and mix well.  Set aside.

Next, use the soft butter to grease the pan.  Then, put ½ cup of the cream mixture on the bottom of the pan.  Cover this with potato slices, slightly overlapping each other.  Sprinkle the layer lightly with sea salt and then pour 1 cup of cream sauce over the potatoes.  Cover this with one cup of cheese and about 1 tsp small sliced green onions or chopped herbs.  Repeat all the layers until there are no more ingredients left.

Sprinkle the top with 2 cups of cheese and green onions for color.  Cover and bake for 2 hours at 400 degrees.



  1. Tammy Barnett says:

    Thankyou for sharing!

  2. Michelle Olsen says:

    Yum! Looks awesome! Now just to find an excuse to make these!

  3. Quadrupled this recipe and was left with a very significant amount of potato left. Enough for at least another full size hotel pan, maybe two. I would suggest that anyone attempting the recipe uses a 4″ or 6″ deep hotel pan, and not the 2-1/2″ that is standard for use in chafing dishes (Pan with water is typically 4-6″ and pan with food is 2-1/2″ to allow space for water/steam. I will say that we have used this recipe two years running during the holidays for a local homeless shelter holiday dinner and it consistently gets complimented for than any other dish served.

Leave a Comment