When thinking of a potato side dish for a meal, I often dismiss scalloped potatoes as being “too much work”. Fact is, they’re really no more work than mashed. I need to remind myself of that more often!
These potatoes are a little indulgent when made with whipping cream but they are really, really yummy (and perfect for a special dinner or buffet table). To lighten them up for an every-day meal, substitute half and half or even whole milk with a bit of flour and butter sprinkled on the potatoes to thicken up the sauce.
Simple Scalloped Potatoes
Summary: These are quick and easy, rich and satisfying. A great side dish.
- 1 1/2 pounds potatoes (8-10 medium potatoes)
- Vegetable Oil
- 1 1/2 – 2 cups 35% whipping cream (or lighten it up with 10% cream and bit of added flour)
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp. garlic powder or fresh minced garlic
- 1/4 tsp. white or black pepper
- Pinch of grated nutmeg
- Wash and peel the potatoes. Slice into thin rounds about 1/4 inch thick. Place into a lightly oiled 9×13 inch shallow baking dish (Note: if using a lighter cream, sprinkle a couple of Tablespoons of flour and a few pats of butter in between the potato layers to thicken sauce).
- In a large bowl, combine cream, Parmesan, garlic, pepper and nutmeg. Pour over potatoes and blend to coat slices with mixture.
- Bake uncovered in a 400 ° oven until tender, about 45 minutes to 1 hour. For less crisp potatoes, cover baking dish with foil after 30 minutes of baking.
Prep time: 15 min | Cook time: 45 min | Total time: 1 hour
Number of servings (yield): 6