Scalloped Potatoes with Sour Cream

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 medium potatoes
  • 1 cup sour cream
  • 2 eggs, well beaten
  • 2 tablespoons milk
  • 3 tablespoons chopped chives
  • ½ teaspoon salt
  • Dash of freshly ground black pepper
  • 1 cup shredded sharp Cheddar cheese


  1. Preheat oven to moderate (350°F.).

  2. Cook the potatoes in lightly salted water until just tender. Allow to cool slightly, then peel and slice. There should be three cups of sliced potatoes. Arrange the potatoes in a buttered shallow one-and-one-half-quart baking dish.

  3. Combine the sour cream with the beaten eggs, milk, chives, salt and pepper. Pour over the potatoes in the baking dish and sprinkle with the shredded cheese.

  4. Bake for about thirty minutes, until heated through and lightly browned.

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