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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)
  • Minced fresh parsley, optional


  • 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. If desired, sprinkle with parsley.
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:
  • Georgina
    Jan 19, 2021

    Tried this recipe last night for my daughter's birthday dinner. This is an absolutely wonderful recipe, I loved the richness of the heavy cream. I did not have thyme, so used basil (yummy) plus garlic, onion, & the parsley flakes. I used yukon gold potatoes (which we all love), not having seen the review regarding using russets, but it turned out great, it was pretty runny at 45 minutes so cooked another 20 minutes and added about 1/2 cup shredded colby/jack cheese. It browned beautifully and leaving it to sit for about 10 minutes after removing from oven was perfect, you are correct misscoffeepot, it thickened as it sat.

  • misscoffeepot
    Dec 29, 2020

    ok- reviewing my own recipe here- but wanted to respond to the few that thought it was runny. If it is runny, you did not cook long enough. It should be bubbly, and browned on top. When you take from the oven, it continues to thicken. I would not add cheese, will likely make it oily. But, I have been known to sprinkle about 1 Tbl grated parmesean over the top.

  • 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.