Homemade Scalloped Potatoes



2-1/2 pounds Yukon Gold Potatoes (about 7-8 medium)




1 cup heavy cream


2 Tablespoons crushed saltine crackers



Preheat your oven to 350 degrees F.

Wash and dry the potatoes. Peel the skins with a vegetable peeler.

Thinly slice the potatoes and place half of them in a single layer in a 7" x 11" or larger glass baking dish.

Dot the potatoes evenly with small bits of butter. Season the first layer with salt and pepper.

Place a second layer of the remaining potatoes evenly over baking dish.

Again dot the potatoes evenly with butter and season with more salt and pepper.

Pour 1 cup heavy cream over the potatoes.

Pour enough milk into the dish until you just begin to see it. Do not completely cover the potatoes.

Lightly sprinkle with crushed saltine crackers on the top.

Bake at 350 degrees for 60-75 minutes, until potatoes are tender and the milk and cream has thickened.


Notes: The sauce needs to be in the oven long enough to come to a boil in the baking dish, otherwise it will not thicken.

To save time and get even slices, slice the potatoes in your food processor.

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