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Super Simple Scalloped Potatoes

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)

Directions

  • 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, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving.

Nutrition Facts

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

Reviews

Average Rating:
  • climbergirl
    Nov 19, 2017

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

  • Perran
    Dec 31, 1969

    These are terrible! Don't waste your time.

  • shawnba
    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
    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
    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
    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
    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
    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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