I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Life-Changing Scalloped Potatoes
...in your mind.
Life-Changing Scalloped Potatoes

Life-Changing Scalloped Potatoes

There is something so luxurious about this recipe, it kills me. It takes no skill, just follow it and you'll be a pro. And btw viewer Ann yelled at me cuz this recipe wasn't on the site. Well now it is, so I can't get in trouble anymore.

Serves 8-10


  • 1 cup heavy whipping cream
  • 8 ounces goat cheese ( I used truffle if you can find it)
  • 1.5 teaspoons Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon roasted garlic paste - regular garlic paste is totally acceptable too
  • 1 cup whole milk
  • 2 tablespoons finely chopped chives, plus extra for serving
  • 2 pounds Yukon Gold potatoes, sliced as thin as you can (a mandolin works great here)


  1. Preheat oven to 400 degrees
  2. Put cream in a large bowl and add goat cheese, a little bit at a time and stir really well to combine and sort of melt in
  3. Then add salt, pepper, garlic paste, milk and chives - mix again to combine well
  4. Start adding the potato slices, a little at a time to be sure they all get covered in the creamy, milky, goat-cheesy deliciousness
  5. When all the potatoes have been added and covered in the business, put them into about a 10-12 inch cast iron pan or baking dish, being sure to add any extra liquid
  6. Bake 60-75 minutes or until golden brown, bubbly & amazing
  7. Let rest about 10 minutes, then top with extra chives before serving
  8. Eat the hell outta this, and an over easy egg on top of a bowl of it wouldn't be a bad thing....just sayin