Grandma’s Super Easy Scalloped Potatoes
When it comes to comfort food, a warm, bubbly casserole dish of scalloped potatoes is hard to beat. But let’s be honest—traditional recipes can be a massive chore. Peeling, slicing, making a separate stovetop cheese sauce, and baking for hours is the last thing you want to do on a busy weeknight (or a warm summer evening!).
Thankfully, Grandma had a secret shortcut. She perfected a streamlined, super easy scalloped potato recipe that delivers all that rich, creamy, garlic-infused goodness without any of the fussy, time-consuming steps. It’s tender, beautifully golden brown on top, and pure nostalgia in every bite.
“For a truly decadent, restaurant-quality dinner, plate these creamy potatoes next to a juicy Chicken Breast with Cherry Wine Sauce.”
Why You’ll Love These Easy Scalloped Potatoes
This recipe takes the headache out of a classic side dish while keeping all of the rich, comforting flavor you crave.
- No Fussy Stovetop Sauce: We skip the step of making a separate roux or cheese sauce on the stove. This recipe layers the ingredients directly in the dish!
- Simple Pantry Staples: Made with basic ingredients like potatoes, cream, garlic, and cheese that you likely already have on hand.
- The Perfect Holiday or Weeknight Side: Elegant enough for a holiday table, but easy enough to whip up on a casual Tuesday.
- Ultra-Creamy and Tender: The potatoes slow-simmer in garlic-infused cream right in the oven, creating a velvety texture that is unmatched.
Grandma’s Tips for Perfect Scalloped Potatoes
To get that ideal tender-yet-structured potato layer without ending up with a watery mess, keep these old-school tips in mind:
- Slice Them Thin and Even: The secret to even cooking is making sure your potato slices are the same thickness (about 1/8-inch thick). If you have a mandoline slicer, now is the perfect time to use it!
- Choose the Right Potato: Use Russet or Yukon Gold potatoes. Yukon Golds hold their shape beautifully and have a naturally buttery texture, while Russets have plenty of starch to help thicken the cream sauce naturally as it bakes.
- Don’t Wash Away the Starch: After you slice your potatoes, do not rinse them. The natural potato starch is what binds with the cream to create that thick, velvety sauce without needing a flour roux.
- The Foil Trick: Bake the casserole covered with foil for the first half of the baking time to trap the steam and cook the potatoes through. Then, uncover it for the last 15 minutes to let the top get gorgeously golden brown and bubbly.
Grandma’s Super Easy Scalloped Potatoes
Equipment
- 1 large bowl
- 1 large spoon
- 1 knife
Ingredients
- 3 lbs russet potatoes, thinly sliced (about 8 to 10 cups)
- ½ tsp pepper
- 3 cups heavy whipping cream
- 1 ¼ tsps salt
- 1 tsp fresh thyme (optional)
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°.
- In a large bowl combine the salt, cream, pepper and shredded cheddar cheese. If you desire you can also use thyme.
- Arrange all the potatoes in a greased 13×9 inch baking dish. Pour the cream mixture over the top of the potatoes.
- Bake this uncovered until the potatoes are tender and the top is lightly browned for about 45 to 55 minutes.
- Let it stand for about 10 minutes before serving.
Nutrition
Share Your Table!
Did you serve these alongside a classic Sunday roast, or are they a staple for your family holiday dinners? I can’t wait to hear how yours turn out!
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