So you know how some recipes just worm their way into your memory like a tune you can’t stop humming? Granny’s Apple Scalloped Potatoes is that dish for me. Growing up, every Thanksgiving—and sometimes randomly in the middle of February when the snow got too silly—my granny would whip this up. The mix of savory potatoes and slightly sweet apples had all the grownups reminiscing about the ‘good old days,’ while we kids just cared about who got stuck with washing up (never me, if I could help it). One time my cousin Tim tried to sneak extra crumbs off the top and got caught, but hey, respect the dedication!

Why You’ll Love This (Or At Least Be Intrigued)

I make this when I want something that feels homely but just a little bit different—sort of a warm hug for your tastebuds, if you’ll let me get away with that. My family goes a bit bananas for it, honestly (even the picky younger ones), because apples in potatoes just sounds odd until you try them together. I remember the first time I made it solo, I got nervous about the apples, thinking they’d end up a mushy mess. Spoiler: they’re fine! I mean, what’s the worst that can happen? At least your kitchen will smell amazing—seriously, it’s half the reason I keep making it.

What You’ll Need (Plus a Little Wiggle Room)

4-5 good-sized potatoes (I like Yukon Golds, but Russets are fine too; Granny always used whatever was on sale, so don’t sweat it)
2 tart apples, like Granny Smith (sometimes I’ll toss in a Gala if that’s what’s in the fruit bowl—nobody seems to mind)
1 medium yellow onion (or red, if that’s what you’ve scrounged form the pantry)
1 1/2 cups heavy cream (I’ve even mixed in some half-and-half when the cream ran out, still tasted great)
2 tablespoons butter, plus a bit for greasing your pan
1/2 cup grated sharp cheddar (Granny stood by Cracker Barrel, but any strong cheddar honestly works—sometimes I go wild and use gruyere if it’s payday)
Salt and pepper to taste
(Optional) Pinch of nutmeg or thyme, very nice but not make-or-break

Here’s How I Make It (Mostly in Order)

Preheat your oven to 375°F. First thing—grease a baking dish (I use a 9×13, but that time I borrowed my neighbor’s oval dish and it was just fine. Just avoid anything tiny, because the layers need room). I’ve even used a roasting tin once in a pinch—and it wasn’t the end of the world.
Peel the potatoes and apples. Slice both thin—like, if you’ve got a mandoline lying around, great, but otherwise just do your best with a sharp knife. Potatoes a little thicker than apples is fine; don’t get out your ruler.
Dice up your onion. I aim for small chunks, but you know, I almost always end up with a few big ones. Not worth sweating over.
Layer half your potatoes in the bottom. Add a layer of apples, sprinkle over some onion, then a handful of cheese. Repeat the layering, ending with cheese on top. Sometimes I sneak a stray apple slice into the top layer because it looks pretty when it caramelizes—do as you like.
Warm up the cream with the butter in a small pan (just till the butter melts; don’t let it boil). Season with salt, pepper, and a pinch of nutmeg or thyme if that’s your thing. Pour this all over your potato-apple layers—wiggle the dish a little so it settles.
Cover with foil. Into the oven it goes for about 40 minutes. Then, ditch the foil and bake another 20–25 minutes until the top’s golden and you can poke a knife through without much resistance (it’s okay if there’s a little bite—these aren’t mashed potatoes). Here’s where I usually risk burning my tongue for a taste test.

Things I’ve Learned (Usually the Hard Way)

If you use too much cream, things get soupy. Maybe stick to just enough to barely skim the top of the potatoes. If it’s swimming—scoop some out before baking.
I used to peel the apples every time, but now I sometimes leave the skin on if I’m feeling lazy; texture’s a bit different, but not bad, actually.
If you’re all out of onions, I’ve done it with a shallot or two, which works fine. Once I used leeks—wouldn’t do that again.

My Experiments (Some Good, Some… Not So Much)

Adding a handful of cooked bacon between layers—tasty, but I actually think it overshadows the apples, so maybe not every time.
Swapping cheddar for blue cheese—worked once, but next time I overdid it. Talk about overpowering!
Tried sweet potatoes instead of regular. Pretty, but honestly the texture got a bit muddy for me.

Do You Really Need Fancy Equipment? Here’s My Take

Honestly, a sharp knife gets you most of the way—though if you’ve got a mandoline slicer, it does save you a few minutes (and possibly a nicked finger; ask me how I know). No need for a posh dish, either—I’ve baked this in a disposable foil pan at a friend’s cookout and it still vanished in minutes.

Storing Leftovers (If They Even Exist)

Technically you can keep leftovers in the fridge, covered, for up to 3 days. But honestly, in my house it never lasts more than a day! It reheats okay in the microwave, but I actually prefer popping it in the oven again to crisp the top back up. Or, just eat it cold standing at the fridge door—I’ve done it, more than once.

What Goes With This? Some Family-Approved Suggestions

We usually serve this with roast pork or ham—something salty and good for balancing that sweet-savory thing. At Christmas, it sits right between the turkey and cranberry sauce on our table, but any roast meat works. Sometimes, I admit, I’ll eat a bowlful on its own and call it dinner (don’t tell anyone).

A Few Lessons Learned (Usually the Hard Way)

Don’t rush the baking just because your kitchen smells like heaven. I once pulled it out early and the potatoes were definitely still half-crunchy. Not my best meal.
If you overload with cheese on top, it can burn before the inside is done. Go easy, save a bit to sprinkle in the last 10 minutes or so.
Main thing is—if it looks odd halfway through baking, ignore it. It always seems to organize itself by the end.

FAQs (Because People Actually Ask Me These Things)

Can I prep this ahead? Yup! Assemble it in the morning, stash in the fridge covered, and just bake when you’re ready. Maybe add a few minutes to the bake time if it’s cold.
Do I have to use cream? Nope, though that’s what makes it rich. If you want it lighter, try whole milk. I did it once—was still delish, just less decadent. Don’t use skim, though. Trust me.
Can I freeze it? I mean, you can, but honestly, potatoes go a bit weird after freezing. It’ll taste fine, but don’t expect that silky texture. Still, desperate times and all that.
What apples work best? I stick with tart, firm ones (Granny Smith is classic). Softer apples like Red Delicious get too mushy, and I tried a Honeycrisp once but found it almost too sweet.
Need more ideas for variations? Oh—try this version I found at Smitten Kitchen or check out King Arthur Baking’s twist if you want something snazzier. I steal tips form them all the time.

Well, there you have it—a meandering ramble through my favorite scalloped potato recipe, apples and all. If you give it a whirl, let me know how yours turns out (unless it’s better than mine—in which case, keep it to yourself, just kidding!).