I’ve made many types of scalloped potatoes but I always seem to 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
11/2 tsp. salt
1/2 tsp. pepper
1 tsp. minced fresh thyme, optional
3 lbs. russet potatoes, thinly sliced (about 10 cups)
1. Preheat oven to 350°. In a bowl, combine the cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top.
2. Bake, uncovered, until potatoes are tender and the top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving.
3/4 cup: 353 cal., 27g fat (17g sat. fat), 99mg chol., 390mg sod., 26g carb. (3g sugars, 3g fiber), 4g pro.