What potatoes work best for this recipe?

Yukon gold potatoes are our favorite variety for this recipe, but any waxy potato should work well. Avoid russet potatoes as they won't hold their shape as well.

What's the difference between scalloped and au gratin potatoes?

Scalloped potatoes consist of thinly sliced potatoes layered with a creamy sauce. Au gratin potatoes include cheese in addition to the cream sauce, creating a cheesy crust. So technically? Cheesy scalloped potatoes are the same thing as potatoes au gratin.

Do I need to boil the potatoes beforehand?

Yes, parboiling the potatoes ensures that the potatoes cook evenly and become tender after baking.

How thin should I slice my potatoes?

Slice the potatoes into 1/4-inch (3/4-cm) rounds to ensure even cooking.

How do I know when my scalloped potatoes are done?

The scalloped potatoes should be tender when pierced with a fork and the top of the dish will be golden brown.

Cheesy Scalloped Potatoes - Whisked Away Kitchen

Ingredients

2.75 pounds (1.25 kg) yukon gold potatoes
8 ounces (230 grams) thick-cut bacon
2 medium yellow onions, thinly sliced
½ cup (120 ml) white wine
⅔ cup (160 ml) heavy cream
kosher salt to taste
4 ounces (110 grams) gruyere cheese, shredded (about 1 cup)
8 ounces (230 grams) camembert cheese wheel

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Instructions

Preheat oven to 400°F (200°C).
Add the potatoes to a large pot and cover with water. Bring to a boil over medium-high heat. Season generously with salt and cook until just barely tender (about 10-15 minutes). Drain and let cool. The potatoes will continue to cook in the oven so make sure not to overcook.
Peel and slice the potatoes into ¼ inch (¾ cm) rounds, cutting any larger rounds in half. Set aside.
Roughly chop the bacon and saute in a large skillet over medium heat until the bacon is cooked but not crispy (about 5 minutes).
Add the thinly sliced onion to the pan with the bacon and rendered bacon fat (if you have more than 3 tablespoons of bacon fat you can drain the excess). Cook until the onions are soft and lightly golden (about 15 minutes), stirring occasionally.
Add the white wine and cook an additional 3 minutes or until mostly cooked off.
Season with salt and pour into a baking dish (at least 11×8 inches or 28×20 cm).
Mix in the potatoes and pour the heavy cream over the top. Sprinkle the gruyere on top.
Cut the camembert in half horizontally. Then cut each half into eight wedges. Arrange the camembert pieces on top of the potatoes rind side up.
Bake for 35-40 minutes or until golden and bubbling. Let sit for 5-10 minutes before serving.

Notes

Storage: Store leftover cheesy scalloped potatoes covered tightly in the refrigerator for 2-3 days.