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
Ingredients
- 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)
Reviews
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.
Could cheese be added?
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Very good and got rave reviews at the dinner I took it to. Will make again!
These are terrible! Don't waste your time.
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!!
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.
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.
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!
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'!