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)
- Minced fresh parsley, optional
Reviews
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.
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.
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.