Scalloped Potatoes

Scalloped Potatoes

Recipe by Katherine Deumling, Cook With What You Have. Paired with La Randonnée Wine Sauvignon Blanc and Irvine & Roberts Chardonnay as part of our November 2020 home-cooking recipe pairing.

If you want to veer from the classic mashed potatoes and enjoy another classic potato dish, this is it.

Serves 4-6



  1. Preheat oven to 375 degrees.

  2. Put the potatoes in a large bowl. In a small bowl mix the salt, pepper and herbs together. Sprinkle this over the potatoes and toss well.

  3. Spread mixture in a 9 x 13 or similarly sized baking dish, pat down a bit with a spatula. Pour liquid over potato mixture. The liquid should come about 3/4 way up the potatoes.

  4. Sprinkle the top with the cheese and bake until potatoes are tender and easily pierced with a fork about 50-70 minutes. If the top is browning quickly cover with foil. Cooking time will depend on how thinly you sliced your potatoes.

  5. Let sit for a few minutes before serving. Serve hot or warm.


Add lots of finely chopped herbs like parsley or chives or a little oregano or marjoram

Add diced bacon

Add minced garlic, finely chopped greens or sweet peppers

Use half potatoes and half celery root for a lovely variation.

You can easily scale this up or down. Just be sure to add liquid to about 3/4 up the side of the potatoes/vegetables

Posted on November 22, 2020.