This is my mom’s recipe for THE BEST Classic Scalloped Potatoes. I love this recipe because it doesn’t have cheese added (you can add cheese if you want) but I love the classic taste of this dish. It’s perfect on a cold day and you can even add thin slices of ham between each layer for a full meal! It’s just the ultimate comfort food!
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This is just the best recipe, like I said you can always add cheese between each layer or on top if you wish. To make it a complete casserole meal, layer thin slices of ham between each potato layer.
You will need:
4 large russet potatoes
6 Tablespoons butter, cut into small cubes
1 cup heavy cream
Garlic powder, onion powder, salt and pepper to taste
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Directions for Best Classic Scalloped Potatoes
Peel the potatoes and then slice potatoes thin on the mandoline. (you can cut the potatoes really thin, but I love using the mandoline).
Then soak the sliced potatoes in a large bowl of cold water for at least 15 minutes, pat dry.
Butter the casserole dish and start layering the potatoes (put down 1/3 of the potatoes)
Next dot the potato layer with 1/3 of the butter cubes and sprinkle with a little of each of the seasonings.
Drizzle with 1/3 of the cream and repeat layers and seasoning 2 more times. Top with butter, seasonings and rest of the cream.
Bake at 375 degrees for 1-1 ½ hours until top is brown and potatoes are done.
This recipe is so rich and creamy but not heavy. It’s great because there is no need to add flour to thicken it up so it’s completely gluten-free!
Look at those layers! Soooo creamy and good makes the perfect comfort side dish!
Best Classic Scalloped Potatoes
This is the best classic scalloped potato recipe! It's the perfect side dish and if you want you can add cheese or ham to make it a meal.
Ingredients
- 4 large russet potatoes
- 6 Tablespoons butter, cut into small cubes
- 1 cup heavy cream
- Garlic powder, onion powder, salt and pepper to taste
Instructions
- Peel the potatoes and then slice potatoes thin on the mandoline.
- Then soak the sliced potatoes in a large bowl of cold water for at least 15 minutes, pat dry.
- Butter the casserole dish and start layering the potatoes (put down 1/3 of the potatoes)
- Next dot the potato layer with 1/3 of the butter cubes and sprinkle with a little of each of the seasonings.
- Drizzle with 1/3 of the cream and repeat layers and seasoning 2 more times. Top with butter, seasonings and rest of the cream.
- Bake at 375 degrees for 1-1 ½ hours until top is brown and potatoes are done.
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