Super Simple Scalloped Potatoes Recipe
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, CA
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups heavy whipping cream
- 1 teaspoon minced fresh thyme optional
- 3 pounds russet potatoes thinly sliced (about 10 cups)
- Carbohydrate 25.6361389642186 g
- Cholesterol 49.32 mg
- Fat 13.4311798418756 g
- Fiber 1.78798758194788 g
- Protein 3.65781465962626 g
- Saturated Fat 8.31941705373808 g
- Serving Size 1 1 serving (172g)
- Sodium 20.5096970884542 mg
- Sugar 23.8481513822707 g
- Trans Fat 0.718488546606434 g
- Calories 232 calories
Directions Preheat oven to 350degrees. 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, 45-55 minutes or until potatoes are tender and top is lightly browned. Let stand 10 minutes before serving. Yield: 10 servings. Originally published as Super Simple Scalloped Potatoes in Taste of Home November 2015, p57
