SUPER SIMPLE SCALLOPED POTATOES

I’ve made all sorts of scalloped potatoes but I always come back to this rich, creamy, foolproof recipe. The dish gets scraped clean every time I make it.

—Kallee Krong-McCreery, Escondido, CA

Prep: 20 min. Bake: 45 min. + standing Makes: 10 servings

• 3 cups heavy whipping cream
• 1 ½ tsp. salt
• ½ tsp. pepper
• 1 tsp. minced fresh thyme, optional
• 3 lbs. russet potatoes, thinly sliced (about 10 cups)

1. Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange the potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top.

2. Bake, uncovered, until the potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving.

¾ cup: 353 cal., 27g fat (17g sat. fat), 99mg chol., 390mg sod., 26g carb. (3g sugars, 3g fiber), 4g pro.