Super simple scalloped potatoes  Recipe
Super simple scalloped potatoes Recipe photo by Taste of Home
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Super simple scalloped potatoes Recipe

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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:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 8 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)

Nutritional Facts

3/4 cup: 353 calories, 27g fat (17g saturated fat), 99mg cholesterol, 390mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein.


  1. 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.
  2. 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

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shawnba User ID: 2581969 261799
Reviewed 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 User ID: 247368 259230
Reviewed 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 User ID: 4196230 246166
Reviewed 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."

LindaS_WI User ID: 7202558 238594
Reviewed Dec. 2, 2015

"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!"

ejshellabarger User ID: 3870843 236807
Reviewed Nov. 6, 2015

"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'!"

Orbs User ID: 7287623 235393
Reviewed Oct. 21, 2015

"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."

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