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Comforting Pork Chop and Scalloped Potato One-Pan Bake Recipe Made Easy

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A hearty and comforting one-pan bake featuring juicy bone-in pork chops layered with creamy, cheesy scalloped potatoes made with Gruyère cheese. Perfect for cozy dinners with minimal cleanup.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick)
  • 4 large russet potatoes, peeled and thinly sliced
  • 1 ½ cups shredded Gruyère cheese
  • 2 cups heavy cream
  • 3 garlic cloves, minced
  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish lightly to prevent sticking.
  2. Peel and slice 4 large russet potatoes into thin, even slices (about 1/8 inch or 3 mm). Keep them in a bowl of cold water to prevent browning while you prep the rest.
  3. In a medium pan, melt 3 tablespoons of unsalted butter over medium heat. Add 1 thinly sliced yellow onion and cook for 5-7 minutes until translucent and soft. Stir in minced garlic and cook for another 1 minute until fragrant.
  4. Sprinkle 2 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste. Slowly whisk in 2 cups (475 ml) of heavy cream, ensuring no lumps form. Add 1 teaspoon fresh thyme leaves, a pinch of nutmeg (optional), and salt and pepper to taste. Cook, stirring frequently, until the sauce thickens slightly, about 5 minutes.
  5. Drain the potato slices and pat dry with a clean towel. Arrange a single layer of potato slices at the bottom of the baking dish. Pour a third of the creamy sauce over the potatoes and sprinkle with about ½ cup (50g) shredded Gruyère cheese. Repeat this layering process two more times — potatoes, sauce, cheese — ending with cheese on top.
  6. Pat the 4 bone-in pork chops dry with paper towels. Season generously with salt and pepper on both sides. Nestle the pork chops gently on top of the potato layers, pressing slightly so they sit snugly in the sauce.
  7. Place the baking dish in the preheated oven and bake uncovered for 45-55 minutes. To check doneness, pierce a potato slice with a fork — it should be tender. The pork chops should reach an internal temperature of 145°F (63°C). If the top browns too quickly, loosely tent with foil.
  8. Once baked, let the dish rest for 10 minutes. This helps the sauce thicken further and makes serving easier. Garnish with a few fresh thyme sprigs for color if you like.

Notes

Use bone-in pork chops for juiciness; boneless can be used but watch cooking time. Thinly slice potatoes (about 1/8 inch) for even cooking; a mandoline slicer is recommended. If the top browns too quickly, tent with foil. Rest the dish 10 minutes before serving to thicken sauce. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use coconut cream and plant-based cheese.

Nutrition

Keywords: pork chops, scalloped potatoes, one-pan bake, Gruyère cheese, comfort food, easy dinner, cheesy potatoes, bone-in pork chops

Find it online: https://hungermind.com/comforting-pork-chop-and-scalloped-potato-one-pan-bake-recipe-made-easy/