scalloped potatoes

various dates

Sliced potatoes cooked in milk, cream or béchamel sauce.

a. oven-baked scalloped potatoes



Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter and then baked. Gratin originated in French cuisine and is usually prepared in a shallow dish.

Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.



I prepared this especially to have more detailed pictures while I was updating this page


Pic1: slice
Pic2+3: arrange staggered in an oven-proof dish


Pic4: sauce = milk béchamel, leek greens
Pic5: sauced sliced potatoes
Pic6: breadcrumbs + cheese on top


Pic7: baked
Pic8: testing
Pic9: leftovers for today


Pic10-12: served


2014-10-01: an earlier attempt

Pic13: potatoes, cream / sauce
Pic14: cheese on top
Pic15: served

b. stovetop scalloped potatoes


Stovetop goes a lot faster than oven-baked, but you don't get the brown crust. It is possible of course to put it under the broiler afterwards.


This is what you need for 2 servings:

  • 3-4 potatoes, peeled, sliced
  • 2-3 cups béchamel sauce
  • S&P
Pic16: stovetop scalloped potatoes



Pic17: sliced potatoes in sauce
Pic18: simmer until potatoes are soft
Pic19: served