Scalloped Potatoes with Cheese

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 4 large baking potatoes
    • butter
    • ½ pound cheddar, grated
    • 1 Spanish onion, finely chopped
    • 4 tablespoons finely chopped parsley
    • salt and freshly ground black pepper
    • ½ level teaspoon paprika
    • ¾ pint milk
    • ¼ pint double cream


    Peel potatoes and slice them thinly. Soak sliced potatoes in cold water for 10 minutes; drain and dry carefully. Butter a shallow baking dish generously and cover bottom of dish with a layer of potatoes. Season to taste with grated cheese (reserving 4 tablespoons for later use), onion, parsley, salt, freshly ground black pepper and paprika. Cover with another layer of potatoes and season as above. Cover with remaining potatoes; pour in milk and cream to cover, and bake in a hot oven (450°F-M7) for 10 minutes. Reduce oven heat to 350°-M3; sprinkle with remaining cheese and bake until the potatoes are tender - about 2 hours.