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Super Simple Scalloped Potatoes

I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 20 min. Bake: 45 min. + standing
  • Makes
    10 servings


  • 3 cups heavy whipping cream
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon minced fresh thyme, optional
  • 3 pounds russet potatoes, thinly sliced (about 10 cups)


  • Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top.
  • Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving.
Are you a sucker for spuds? Check out these simple and savory potato recipes that can be prepped in 15 minutes or less!
Nutrition Facts
3/4 cup: 353 calories, 27g fat (17g saturated fat), 99mg cholesterol, 390mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein.

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Average Rating:
  • Mary B
    Jul 13, 2020

    Using Russet potatoes this recipe turned out wonderful and moist. I dumped whip cream in big bowl, added freeze dried garlic, chopped onions, Mrs Dash;garlic &herb, & dried parsley flakes to taste. Sliced potatoes thin & mixed into milk mixture. Lastly, added chopped leftover ham. Mixed again & dumped into a greased 9x13. Baked 55 minutes.

  • Kathy
    May 31, 2020

    Could cheese be added?

  • No_Time_To_Cook
    Apr 12, 2020

    No comment left

  • climbergirl
    Nov 19, 2017

    Very good and got rave reviews at the dinner I took it to. Will make again!

  • Perran
    Aug 26, 2017

    These are terrible! Don't waste your time.

  • shawnba
    Feb 25, 2017

    Wow!! Really good, and simple!! I added a few chopped leeks since they were on special at the farmers market today, and baked them til they were golden brown. I will definitely be making these again!!

  • meek50248
    Jan 5, 2017

    I made these the other day and this is going to be my go to recipe now. Matter of fact making them again today and adding our leftover ham to it.

  • cooks a lot
    Mar 28, 2016

    This was "super simple" As LindaS_WI said "Stick with the russets folks" I used what I had and they were runny. The taste was great and they were easy, but I wish they were a lot thicker. Seems like a waste of cream when it stays in the pan when you lift the potatoes out.

  • LindaS_WI
    Dec 2, 2015

    This tastes just like my grandmother's scalloped potatoes. Her version was very simple and delicious. I will say you should use a starchy potato instead of a waxy one otherwise the cream mixture doesn't thicken up so well. Yup, learned this the hard way. I tried it once with russets and it worked beautifully. Tried it again with Yukon gold (more waxy than starchy) and it was very liquidy. Stick with the russets folks!

  • ejshellabarger
    Nov 6, 2015

    I couldn't believe how easy and delicious this dish was! I didn't line the potatoes up, but instead, just plopped them into the dish. I can't wait to make this again--definitely a 'keeper'!