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Sensational Scalloped Potatoes

October 3, 2014
by Cornelia Emlen
Serves: 10
Delicious on its own or as a side with meat. Also wonderful for breakfast or brunch.
  • 2 pounds of potato (golden, red, or russet), sliced thin
  • 2 large onions, sliced thin
  • ⅓ cup all purpose flour
  • 1 ½ cups half and half cream
  • ½ pound cheddar, grated (also good with Swiss or Parmesan or other hard cheeses)
  • 1 tablepoon fresh thyme
  • salt and pepper, to taste
  • 1 teaspoon paprika
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • salt, pepper, paprika
  1. Preheat oven to 350 degrees.
  2. Grease a 9” x 13” baking pan.
  3. Wash potatoes and cut into thin slices. Do not peel!
  4. Peel onions and cut into thin slices.
  5. Grate cheddar.
  6. Place a single layer of potatoes on the bottom of the pan. Scatter with thin onion slices.
  7. Sprinkle lightly with flour. (I do this by putting a tablespoon or so in a small wire sieve and shake it over the potatoes and onions.)
  8. Add salt and pepper, to taste, and scatter a layer of grated cheese over top.
  9. Repeat for 3 more layers or until you don’t have any more ingredients left.
  10. Pour cream evenly over the entire casserole.
  11. Wash thyme and remove leaves from their stems. Chop lightly and sprinkle over top of vegetables and cheese.
  12. Lightly shake paprika over top layer.
  13. Cover with aluminum foil and place in oven for 30 minutes. Then, remove foil and bake for an additional 10 minutes to brown the top.
  14. Serve hot. Tastes even better the next day!