Greenbrier's Potatoes Recipe

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These popular potatoes are served at The Greenbrier resort in White Sulphur Springs, West Virginia. The old-fashioned scalloped potatoes set up firmly and cut into individual servings.—Cassa Norris, Douglasville, Georgia
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 12-16 servings


  • 5 pounds potatoes, peeled and sliced
  • 2 cups heavy whipping cream
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 eggs, lightly beaten
  • 3-1/2 cups shredded Parmesan cheese, divided

Nutritional Facts

1 serving (1/2 cup) equals 286 calories, 18 g fat (10 g saturated fat), 133 mg cholesterol, 408 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein.


  1. Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.
  2. Remove from the heat; stir in eggs and 2-3/4 cups of cheese. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are tender. Yield: 12-16 servings.
Originally published as Greenbrier's Potatoes in Taste of Home August/September 2001, p51

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Reviewed Nov. 2, 2014

"These potatoes take a little time but the taste is DEFINITELY worth the extra effort!! I use 3 lrg eggs instead of 6 for a creamier texture, but if you prefer a firm, quiche-like texture you'll want to use 6. An absolute family favorite potato dish; my kids request it often, especially for birthday or other "special" dinners!!!"

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