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Super Simple Scalloped Potatoes

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This recipe for scalloped potatoes is so simple and delicious you may find yourself making them every week. Also a few variations suggestions too. 

Scalloped Potato Recipe ~ gardenmatter.comI 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.

first layer of potatoes with cheese ~ scalloped potatoes ~ gardenmatter.com

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

finished casserole ~ scalloped potatoes ~ gardenmatter.com

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 springs 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.

Yield: 10 -12

Super Simple Scalloped Potatoes

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2.5 pounds of golden potatoes, you could use any potato
  • 1.5 cups cream
  • 2 cups shredded cheese, I used white cheddar
  • black pepper

Instructions

  1. Spray or grease a large casserole dish.
  2. 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.
  3. Slice the potatoes about 1/8 - 1/4 inch thick.
  4. Place a layer of potatoes on the bottom of the casserole dish.
  5. Sprinkle some of the cheese.
  6. Sprinkle a little black pepper on top.
  7. Repeat layering potatoes and cheese until you fill the dish.
  8. Pour cream over all the potatoes.
  9. Cover with foil and place in the middle of a preheat 375 degree oven for about 1 hour.
  10. Check with a fork to see if the potatoes are tender.
  11. Then remove foil and place until the broiler to brown. This will only take 1-2 minutes.
  12. Let cool slightly and serve.
© Patti Estep

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Comments

    • Thanks Sheila. You may be amazed at just how easy it is. If it wasn’t for the richness, I’d make them all the time. For now, they fall into the special occasion category.

      Reply

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