Creamy Scalloped Potatoes Recipe

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Kathy Burns


My mom found this recipe in Gourmet Magazine about 20 years ago and tried it out on the family one Christmas. We were hooked. We don't make them very often due to the amount of cream and butter... which of course makes them so good. I have made these in Dutch Ovens for Scouts and Women in the Outdoors events.... Where they acquired the nickname of "Cardiac Potatoes" Try them... they are truly wonderful

★★★★★ 1 vote
35 Min
45 Min


2 1/4 lb
boiling potatoes (enough to cover 10 x 13 pan)
4 tsp
1 clove
14 Tbsp
unsalted butter (do not use margarine)
4 c
heavy cream
1 c
1 pinch
fresh nutmeg
1 pinch
white pepper


1Peel and slice potatoes 1/8” thick. Then place potatoes in a bowl and toss with 2 t salt and let stand for 10 minutes.
2Combine the garlic and 2 T of the softened butter well and spread on the bottom of 10 x 13 baking dish.
3In a sauce pan, scald the cream and the milk with the 2 remaining t salt, the pepper and nutmeg.
4Drain the potatoes and pat dry with paper towels.
5Slice thin the remaining 12 T butter and cover bottom of baking dish. Ladle some of the cream mixture in the dish over the butter then place a layer of potatoes on top. Repeat layers until all potatoes, butter, and cream are gone or until pan is full.
6Place pan on baking sheet and bake in a preheated 425 degree oven 20-25* minutes or until the potatoes are tender and lightly browned. Let the dish cool for 10 minutes. *(note: This usually takes longer thean 25 minutes)
7Serves 8. (to serve 8 takes more potatoes than the recipe calls for… more like 4-5 # because they are so good) Again, this usually takes longer baking time. When potatoes are easily pierced with a fork and the top is golden brown, they are done… watch top so potatoes do not get too brown on top too early.


Course/Dish: Potatoes
Dietary Needs: Vegetarian