This recipe for scalloped potatoes is so simple and delicious you may find yourself making them every week. Also a few variations suggestions too.
I was thrilled when my sister offered to bring scalloped potatoes to my house last Easter. We had already decided to serve ham and scalloped potatoes pair great with ham. Plus the ladies, the guys too, in my family are all great cooks. Especially this sister, who it the oldest of our clan, and maybe the biggest foodie I know.
Imagine my surprise when she tells me just how simple this dish is to make. I've made scalloped potatoes before and they taste wonderful, but they are a little time consuming, and somewhat difficult to make.
Well, not this recipe. It couldn't be easier. In fact, if it wasn't for the richness, I'd be making these every week.
All you do is layer slices of potatoes and cheese, and repeat until you fill your dish. Then you pour cream on top. Cover with foil and bake.
Simple Scalloped Potatoes
For this one I used white cheddar. I believe she used a fancy Gruyere. I think any semi-hard cheese would work. Probably half and half would work too. I'd even like to experiment with 2% milk to cut down on the calories. There's no way they would taste as good, but they may be okay for an ordinary weekday dinner. I'd also think adding some sprigs of thyme or rosemary in the layers would add a nice flavor to the dish.
But really, how simple is this dish. You have to try it. You will totally impress your family and friends.
Super Simple Scalloped Potatoes
- 2.5 pounds yukon gold potatoes you could use any potato
- 1.5 cups cream
- 2 cups shredded cheese I used white cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Spray or grease a large casserole dish.
- Wash the potatoes and peel the skin if you like. I did not as the golden potatoes have a very thin skin so they didn't need it.
- Use a sharp knife or mandoline to slice the potatoes about 1/8 - 1/4 inch thick.
- Place a layer of potatoes on the bottom of the casserole dish.
- Sprinkle some of the cheese.
- Sprinkle with salt and black pepper on top.
- Repeat layering potatoes and cheese until you fill the dish.
- Pour cream over all the potatoes.
- Cover with foil and place in the middle of a preheat 375 degree oven for about 1 hour.
- Check with a fork to see if the potatoes are tender.
- Then remove foil and place until the broiler to brown. This will only take 1-2 minutes.
- Let cool slightly and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.