~ My Creamy Scalloped Potatoes ~

Cassie *


My Easter dinner was perfect thanks to these potatoes. Everyone loved them and took leftovers home with them. I cut the recipe down from what I made, as I had a houseful to feed. I hope you try them sometime. The only thing I may add the next time is some minced garlic. Not that they needed anything, as they were creamy, oniony, delicious goodness.


★★★★★ 2 votes

15 Min
2 Hr


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8 large
red potatoes - thin sliced ( 1/4 inch ) i used my mandolin
4 Tbsp
heaping, flour
3 1/2 c
heavy cream
1 1/2 c
onion, sliced thin
& pepper
1 stick
butter, cut into 8 pieces

How to Make ~ My Creamy Scalloped Potatoes ~


  • 1Preheat oven to 400 degree F.

    Spray a large deep baking pan with cooking spray ( I used my turkey roaster or deep lasagna pan.)

    In a large bowl, mix cream, milk and flour with a whisk until flour in incorporated. Set aside

    Stagger 1/4 of potatoes in the bottom of pan. Liberally salt pepper and sprinkle 1/4 of onion over layer. Pour 1/4 milk mixture evenly over layer. Place 1/2 butter pats evenly over this layer and top layer. Repeat 3 more times.

    Cover with foil and bake until potatoes are tender. I then removed the foil and bake 20 minutes longer to brown the top.

  • 2The baking time will depend on how thick you slice your potatoes.

Printable Recipe Card

About ~ My Creamy Scalloped Potatoes ~

Course/Dish: Potatoes, Casseroles
Main Ingredient: Potatoes
Regional Style: American

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