“Easy Scalloped Potatoes”

Need a quick weeknight side…who can resist potatoes baked in a creamy sauce. Try my Easy Scalloped Potatoes. No mess trying to make a white sauce and having sauce leftover. Don’t you always wonder what to do with leftovers? I don’t know about you but I hate throwing food away. I usually think about something after the fact. My Easy Scalloped Potatoes starts with sliced potatoes layered with sliced onion, hints of nutmeg and heavy cream. Pour enough heavy cream to cover potatoes and bake. That’s all…a few ingredients and one dish. What could be any easier? Now you have time to make the rest of your delicious meal. I guarantee you’ll use this recipe over and over. Enjoy!

Easy Scalloped Potatoes

Easy Scalloped Potatoes

4 – 5 medium russet or white potatoes, peeled and sliced into ¼ inch slices

Salt and pepper to taste

½ t. onion powder or 1 small onion sliced

¼ t. ground nutmeg

1 ¾ – 2 cups whipping cream, plus more if necessary

Preheat oven to 375 degrees. Butter a 9” baking dish. Arrange one half potato slices in bottom of dish. Sprinkle salt and pepper to taste over potatoes. Sprinkle half onion powder or place half sliced onions and half nutmeg on next. Arrange another potato layer, salt, pepper, onion powder or onion slices and nutmeg. Pour whipping cream over potatoes just covering potatoes. Depending on dish, size and amount of potatoes, you may need less or more whipping cream. Bake in oven for 45 to 50 minutes, until cream thickens, potatoes are tender when fork is inserted, bubbly and browned.

Note: This recipe can be increased easily. Also try sliced sweet potatoes mixed with white potatoes. You can add butter if you like but I felt there is no need for the extra fat in the recipe.