Scalloped Potatoes are a classic side dish recipe made with layers of thinly sliced potatoes in a simple Béchamel sauce. They pair perfectly with steak, chicken, and pork, but because of their simplicity can be served with so many main dishes. It's a comfort food recipe that is suitable for family dinner any day of the week just as much as it is a delicious choice for holiday meals.
INGREDIENTS
- 5 cups potatoes, sliced
- 1 - 2 tsp Italian Seasoning
- Salt and Pepper to taste
- 1 - 1.5 cups heavy whipping cream
Notes
- Add any extra seasonings you would like. Like garlic, onion powder and cajun seasoning.
- Add thinly sliced onions to boost flavor and content.
- Rather than slicing potatoes you could speed things up and use 2-3 standard 15oz cans of sliced potatoes. It will however reduce the cooking time. Start checking it around 30 minutes.
- If you want to thicked it up a bit you could make a roux with 4 tsp butter and 1/4 cup flour first. Add it to the heavy cream in a sauce pan to thicken it up and then pour it over the potatoes.
DIRECTIONS
- Pre-heat oven to 350 degrees.
- Oil up the casserole dish.
- Slice potatoes (you need 5 cups) and spread along the bottom of your casserole dish.
- Sprinkle Italian seasoning, salt and pepper over the potatoes
- Pour 1 cup heavy whipping cream over potatoes.
- This depends on the dish you're using. One cup might be just enough. We don't want it soupy. If you need more you can add up to another half cup.
- Move the potatoes around so they all get wet.
- Place in the oven on the middle rack and bake for about 45 minutes.
- Once they get golden brown you can pull them out.
