Smothered Pork Chop and Scalloped Potato Casserole
Creamy, comforting, and deceptively simple casserole with pan-browned pork chops, layers of scalloped potatoes, onions, and melted cheddar, all bathed in heavy cream.
Ingredients
For the casserole
- 4 pieces pork chops (about 1 inch thick)
- 4 large potatoes, thinly sliced Use a mandoline for uniform slices
- 1 piece onion, thinly sliced
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, dotted over the top
- to taste salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9x13 baking dish.
- Sprinkle pork chops with salt, pepper, garlic powder, and paprika on both sides.
- In a skillet over medium heat, add 1 tablespoon oil or butter and brown chops for 4–5 minutes per side until golden. They don’t need to be fully cooked.
Layering
- In the greased dish, create a layer with half the sliced potatoes, then half the onions, and half the shredded cheddar.
- Place the browned pork chops on top, spacing them evenly.
- Layer the remaining potatoes and onions over the chops, then sprinkle the remaining cheese.
Baking
- Pour the heavy cream evenly over the casserole and dot with the remaining butter.
- Cover tightly with aluminum foil and bake for 1 hour.
- Remove foil and bake an additional 15–20 minutes until the top is golden and the cream is bubbling.
- Let rest for 5–10 minutes before serving.
Notes
For a lighter version, swap half-and-half for heavy cream. For a tangier finish, replace half the cheddar with Gruyère or add 1/2 cup of grated Parmesan. For a richer crust, use small slices of cold butter distributed across the top.