Recipe Favorites – Scalloped Potatoes

Initiation – My cousin, Hugh Moran, an executive chef for Budhakan in Philadelphia, made a version of this while he was the executive chef for Cheetah Learning’s office in Windsor, CT.  I make this when I have a big crowd for dinner.



  • 5 pounds fingerling potatoes
  • 3 large cloves of garlic
  • 1 pound swiss cheese
  • 1 large onion
  • 1 quart heavy whipping cream
  • 1/2 cup cultured butter
  • Salt to taste
  • 1 tsp nutmeg
  • Pepper to taste
1. Thinly slice potatoes, garlic, and onions – use a food processor or a mandolin to speed this up.
2. Grate the cheese (use the food processor to speed this up).
3.  Use 1 tbs of the butter to grease a large backing dish – at least 12 x 15 inches (you get get the aluminum large ones in most grocery stores).
4. Layer the ingredients in four layers – potatoes, onions, cheese, cream, butter then start again with another layer of potatoes, etc.  Sprinkle the layers with salt, pepper and a dash of nutmeg.
5. Cover with tinfoil
6. Cook in a 375 oven for 90 minutes.

Monitor and Control

After 90 minutes, check.  If the potatoes are soft, it is ready.  If not, put it in the oven for longer and recheck every 15 minutes.
This is NOT for people on low fat, low salt, low carb, low calorie diets.  It is very decadent and very good.


This makes GREAT leftovers.

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