- 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)
- 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.
- Bake, uncovered, 45-55 minutes or until potatoes are tender and top is lightly browned. Let stand 10 minutes before serving. Yield: 10 servings.
Reviews forSuper Simple Scalloped Potatoes
"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'!"
"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."