Scalloped Potatoes for Two
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Scalloped Potatoes for Two are a delicious and surprisingly easy dish to make. It’s a creamy, comforting side dish with just a touch of cheese. No need to make a giant pan for 20 – this recipe will give you just enough dinner and a little for leftovers!
What You Will ❤️ About Scalloped Potatoes
This is such a comforting dish and so much more delicious than those old boxed potatoes we ate as kids!!! I also love how simple it is with just a handful of ingredients. No butter, no flour, no making a roux – let the cream do it’s job!
You might also be wondering – what’s the difference between Scalloped and Potatoes Au Gratin? Cheese! They’re both made with a cream-based sauce but Scalloped potatoes don’t typically have cheese in them whereas Au Gratin and mainly made with a cheese sauce. I did add just a touch on top for a flavor punch!
Scalloped Potatoes Recipe Ingredients
There’s only a handful of ingredients to make the creamiest scalloped potatoes – perfect for a dinner for two!
- heavy cream AND half and half – because we’re using cream AND half and half – you can sort of mix the combo to what you have. If you use milk, be sure to counter that with heavy whipping cream. You need the thickness for the sauce.
- garlic
- salt & black pepper
- OPTIONAL: If you have fresh herbs like thyme or sage – you could add a sprig to the cream as you simmer. Remove the sprig before baking to avoid it imparting too much flavor into the potatoes.
- Yukon gold potatoes, sliced 1/8” thick – you just need 4-5 small-medium potatoes to serve two people.
- No need to peel the potatoes – Yukon’s have a very soft skin.
- I sliced with a sharp knife but you can also use a mandolin to slice the potatoes if you have one – just be careful!
- You can use russet potatoes or red potatoes too – but I like Yukon gold the best!
- grated Jarlsberg or Swiss cheese – while scalloped potatoes don’t traditionally have cheese – I used just a 1/4 cup on top because I can’t resist the taste of Swiss!
How to Make Scalloped Potatoes for Two
I was a little intimidated at first – but it’s so easy! Slicing the potato was the most difficult part of making these decadent potatoes!
- Into a 2 qt saucepan, add pour heavy cream and half-and-half into the saucepan. Stir in the garlic, salt and pepper.
- Place sliced potatoes into the cream. Push potatoes down into the cream so they are covered.
- Place pan on stove, turn heat to medium-low heat (3 of 10) and lightly cover. Keep BELOW a simmer for 35-40 minutes, until the potatoes are tender.
- You do not want the mixture to boil or be bubbling. Stir every 10 minutes to be sure potatoes are not sticking to the bottom of the pan. Turn down to a 1 after 25 minutes to keep from simmering.
- Preheat oven to 425º. Spray a 2 qt casserole dish with nonstick cooking spray. Spoon potatoes into the baking dish. Pour cream sauce to cover the potatoes.
- Some recipes will layer the potatoes all fancy and pretty – but that’s harder to do when they’re hot and cooked! Just get them in the dish! ๐
- You may have approx 1/2 cup cream leftover to discard. Don’t feel the need to put all of it in the dish.
- Top with grated cheese.
- Bake for 20 minutes at 425ºF.
- Remove from oven and let cool for 5-10 minutes. Serve with a sprinkle of fresh parsley.
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Tips, Tricks & FAQs
Scalloped potatoes traditionally do not have cheese in them. I added a touch of cheese on top and it was so yum!
Yes – you can make up to the point where you would put them in the oven the night before. Cover the casserole dish with aluminum foil and refrigerate overnight. Then – just remove from the fridge when ready to bake!
Yes – up to 24 hours – but you’ll want to keep them submerged in cold water and covered to prevent browning.
Store leftovers in an airtight container (I like these glass ones) and refrigerate up to a week. Reheat in the microwave for 2 minutes.
What to serve with Scalloped Potatoes
- Air Fryer Ham Steak
- Air Fryer Ribeye Steak
- Longhorn Steakhouse Parmesan Crusted Chicken
- Air Fryer Stuffed Pork Chops
More Potato Dishes
Scalloped Potatoes for Two
Ingredients
- 1.5 cups heavy cream
- 1.5 cups half and half
- 1 clove garlic mashed and diced
- 1/2 tsp coarse sea salt
- 1/4 tsp black pepper
- 5 small-medium Yukon gold potaotes sliced 1/8"
- 1/4 cup grated Jarlsberg cheese or Swiss cheese
Instructions
- Into a 2 qt saucepan, add pour heavy cream and half-and-half into the saucepan. Stir in the garlic, salt and pepper.1.5 cups heavy cream, 1.5 cups half and half, 1 clove garlic, 1/2 tsp coarse sea salt, 1/4 tsp black pepper
- Place sliced potatoes into the cream. Push potatoes down into the cream so they are covered.5 small-medium Yukon gold potaotes
- Place pan on stove, turn heat to medium-low heat (3 of 10) and lightly cover. Keep BELOW a simmer for 35-40 minutes, until the potatoes are tender. You do not want the mixture to boil or be bubbling. Stir every 10 minutes to be sure potatoes are not sticking to the bottom of the pan. Turn down to a 1 after 25 minutes to keep from simmering.
- Preheat oven to 425º. Spray a 2 qt casserole dish with nonstick cooking spray. Spoon potatoes into the baking dish. Pour cream sauce to cover the potatoes. Some recipes will layer the potatoes all fancy and pretty – but that's harder to do when they're hot and cooked! Just get them in the dish! ๐ You may have approx 1/2 cup cream leftover to discard. Don't feel the need to put all of it in the dish.
- Top with grated cheese.1/4 cup grated Jarlsberg cheese
- Bake for 20 minutes at 425ºF.
- Remove from oven and let cool for 5-10 minutes. Serve with a sprinkle of fresh parsley.
We love this recipe. So, so, so good. And easy to make. The only thing I add is some crushed rosemary and use whatever cheese I have on hand. Thanks for sharing this delicious potatoes recipe