If your scalloped potatoes don’t turn quite the way you want, this is a recipe you must have!
Using a mandoline slicer has proven to be painful if you get a bit distracted. My daughter will vouch that I’m like a magpie – easily distracted by shiny objects. Only this time my distraction was dull (unlike my mandoline) and a shade darker. Making scalloped potatoes was probably a bad idea.
My mind was preoccupied.
Within one week I have lost my grade school friend to breast cancer and heard of the tragic death of my dentist. The news shook me up pretty significantly. I spoke to my friend a month earlier and was under the assumption that her cancer was still in the early stages. My dentist was young and enthusiastic and it’s hard to stomach that he was actually troubled and took his own life.
May they rest in peace.
Aside from my injury, surprisingly these scalloped potatoes turned out perfect! They were not dry or runny. Do you sometimes have that problem, where the potatoes don’t absorb the liquid and just kind of swim in a milky mess? Not sure if I used the wrong kind of potatoes or a wrong recipe, but that’s happened to me numerous times and I stopped making them for good.
You know what comes next…
I gave scalloped potatoes one last shot with this recipe found in The Vatican Cookbook (which I adore). Lo and behold, they turned out amazing! Simple, flavorful, delicious! A must-have! Served alongside pork chops with mustard sauce.
You don’t want to miss that recipe, so if you haven’t signed up for our newsletter updates now would be a good time, or simply check back when you get a chance. No pressure. If you can’t wait, serve them with pork medallions or chicken, salad greens, or whatever tickles your fancy.
Husband approved the scalloped potatoes and I made them twice in one week. But don’t take my word for it, although I would never share a recipe I didn’t like. Just keep your eye on and your fingers off that mandoline slicer, for real!
P.S. The Sesame Street Band-Aid, courtesy of my granddaughter.
What’s in a name?
The term “to scallop” dates back to the 1400s. It refers to layering a thinly sliced main ingredient (often a vegetable) baked until tender in a typical type of creamy sauce, usually with cheese, as a casserole.
Must-Have Scalloped Potatoes Recipe
The only recipe for delicious, creamy, scalloped potatoes you'll ever need! #scallopedpotatoes Click To Tweet
Ingredients:
Serves 4-6
- 2 pounds potatoes (like Idaho or Russet)
- 1 ½ cups heavy cream
- ½ cup milk
- 3 tablespoons butter
- 1 garlic clove, minced
- 1 tablespoon sea salt
- Butter for greasing
- Freshly ground black pepper
- Fresh thyme to garnish (optional)
~ Free Tip ~
Note: just in case, put your dish on a baking pan or a jelly roll pan. First time I made this recipe I didn’t need it, but the second time the cream leaked over the rim. I think I sliced an extra potato and my dish was too crowded.
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Peel, wash, and cut the potatoes into very thin slices using a mandoline slicer or a knife.
- Heat the heavy cream, milk, and butter over medium-high heat until the butter is melted. Season the cream with salt.
- Grease a baking dish with butter. Layer the potato slices into the baking dish. Pour the cream sauce evenly over the potatoes. Add fresh thyme leaves or sprigs if desired.
- Bake, covered for 1 hour, then uncover and bake 30 minutes longer or until tender. Sprinkle with freshly ground black pepper before serving. Enjoy.
I can’t wait to make this again. Such a simple, yummy dish. Let me know how it turned out for you. Do you have a no-fail scalloped potatoes recipe of yours? Please share!
Must-Have Scalloped Potatoes
Ingredients
- 2 pounds potatoes like Idaho or Russet
- 1 ½ cups heavy cream
- ½ cup milk
- 3 tablespoons butter
- 1 garlic clove minced
- 1 tablespoon sea salt
- Butter for greasing
- Freshly ground black pepper
- Fresh thyme to garnish optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Peel, wash, and cut the potatoes into very thin slices using mandoline slicer or a knife.
- Heat the heavy cream, milk, and butter over medium-high heat until the butter is melted. Season the cream with salt.
- Grease a baking dish with butter. Layer the potato slices into the baking dish. Pout the cream sauce evenly over the potatoes. Add fresh thyme leaves or sprigs if desired. Bake, covered for 1 hour, then uncover and bake 30 minutes longer or until tender. Sprinkle with freshly ground black pepper before serving.
Notes
Featured on: Tumbleweed Contessa, Life on Lakeshore Drive, Shoestring Elegance, Marilyn’s Treats, Eight Pepperberries, Carrie’s Home Cooking, The Cottage Market, and Miz Helen’s Country Cottage.
Pin it now: Must-Have Scalloped Potatoes
Jas I’m pinning this one to my secret board so I can make it. The only problem is I will have to fight my daughter to get her heavy cream from her since she is always using it for her desserts!
It seems you need a secret pantry, Mary
So I made it and it came out amazing. The only problem which you had warned us about (smacks head) is that I filled it up to the top of the dish and all the cream started to bubble over. The oven was a mess but it was still a big hit with the family!
Live and learn, Mary, lol. I’m glad you liked it. Thanks for giving it a try 😀
Thank you so much for sharing on the Whisk It Wednesday Link Party. Tomorrow when the new party starts you will be featured! Hope to see you there! Carrie @ Carrie’s Home Cooking
That’s wonderful, Carrie! I’m honored 😀
Good scalloped potatoes are the perfect side! This recipe looks wonderful – thanks for sharing with Party in Your PJs!
Yes, they are, Lynda! Thank you.
I don’t know why I haven’t tried making this at home. But, seeing your recipe I have to. Thanks for sharing at the Inspiration Spotlight party. pinned 8 sharing.
Thank you, Theresa! They’re super yummy and easy to make. 🙂
THESE LOOK GREAT & GORGEOUS PHOTOS. Thank you for joining us at last week’s Reader Tip Tuesday – we hope to see you at this week’s party. xo
http://www.jodiefitz.com/2018/01/16/reader-tip-tuesday-weeks-craft-recipe-party-14-2-2-2-2-2-2-2/
Means a lot coming from you, Jodie! Thanks! 😀
Definitely need to make this! Looks yummy. Thanks for linking up at Friday Frenzy Link Party. PINNED!
It’s super yummy! I know you’ll like it 🙂
We love Scalloped Potatoes and your recipe looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen
Thanks, Miz Helen!
Beautiful recipe, I’m always looking for a hearty potato dish and I’m going to bookmark this for some time soon! Thanks for sharing at FF.
Thank you, Shinta! Hope you like it.
Jas, I have downloaded the recipe and will try it out. Sylvia D.
Hi, Sylvia! That makes me happy. Let me know if they turned out yummy. 🙂
Scalloped potatoes is definitely great comfort food. When I make a batch to take to a church pot luck supper, I add fresh or canned sliced mushrooms and/or bits of cubed ham (leftover pork is good, too). It makes it a bit fancier and usually goes over well; so many people can’t be bothered to go to all that work! I have also cooked my pork chops in the bottom of the casserole dish under the potatoes and that’s good, too! If I can put everything in the oven at 350, I can go away and do something else with my hour!
Wow, that’s a whole meal then, not just a side dish and perfect for potlucks. I have also cooked my pork chops with potatoes and some onions. So yummy! I could eat potatoes every day, in every shape or form, lol.
True, our time is too precious and it’s easier to eat out or fix something quick. However, I don’t mind being bothered with work that is going to yield a delicious meal my family will enjoy (especially on the weekends). Homemade food creates such wonderful memories and to me that is priceless. 🙂
Yum, these scalloped potatoes look delicious! I love scalloped potatoes! This recipe looks like a winner! I’m so sorry to hear about your dentist and friend!
That is so sweet of you, Natalie! Thank you.
Seen your awesome post over at Bloggers Pit Stop – This is absolutely awesome, Just ♥ potatoes. I will for sure try out your recipe. Will pin and tweet it as well. Thanks for sharing.
I’m so happy you like it! These are quite tasty. 😀 Thanks for stopping in!
looks like the perfect comfort food to go with a Sunday meal thanks for sharing
I agree, Sue! Thanks for stopping in.
Oh Jas I’m so sorry to hear about your friend and your dentist. I see it’s almost a year ago that you made these yummy looking scalloped potatoes but I do hope that the hurt has gotten a little less. Scalloped potatoes are always such a delicious treat and I do believe we have one of those contraptions in the kitchen cupboard somewhere. I think I’ll wear my welding gloves though if I try cut the potatoes 😀
Thanks, sweetie! It’s hard to forget the loss of a childhood friend.
Welding gloves when handling a mandoline are highly recommended. Why didn’t I think of that, LOL. Thanks for the giggle! XO