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. &mdash;Kallee Krong-McCreery, Escondido, California

Super Simple Scalloped Potatoes

heavy whipping cream

salt

pepper

thyme,

russet potatoes, thinly sliced (about 10 cups)

parsley,

Very good!!  I have made a Southern Living version of this recipe for years.  It calls for 3 large potatoes, a qt. of heavy whipping, 2 cloves of garlic (we love garlic!) & baking, uncovered, at 400 degrees for 50 min. Let stand for 15 min.  That 15 min. stand time is vital for it to thicken.  I slice the potatoes about 1/4” thick & they are always tender.  Oven temps vary so the cooking time may take a little more or less.  All that butter fat in the heavy whipping cream browns beautifully.

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.

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.

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 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.

So delicious!  I cut the recipe down and baked the potatoes in 2 ramekins.  Thanks, Kallee, for sharing your recipe; and congratulations on your recipe being in the November edition of TOH.

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!!

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.

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'!

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

https://videodam.tmbi.com/wp-content/uploads/2021/01/SuperSimpleScallopedPotatoes_DIYD_189079_120720_H.mp4

Check out this video for how to make Super Simple Scalloped Potatoes

super simple scalloped potatoes

Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 1 hours, 10 minutes

Servings: 10

Cost: $2.41 /serving

Author : Taste of Home

Ingredients

Instructions

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