Had I not tasted these potatoes myself (when my friend’s mom made them) and realized that I had just bitten into a bite of comfort food heaven, I would not have believed that these three little ingredients all by themselves could actually create such a wonderful side dish.
All of the other scalloped potatoes I’ve ever made have required quite a bit of work: prepare potatoes…make a white sauce…layer the potatoes with the sauce…cook covered for a specific amount of time…then uncovered for another specific amount of time.
But this potato recipe? Scrub and slice potatoes. Sprinkle with salt. Pour cream over potatoes. Bake. Stir every once in a while. Eat. Try to be nice and share. No really Laura…please pass the potatoes.
Cream Scalloped Potatoes
4-5 medium potatoes
1 1/2 cups cream
sea salt to taste
Scrub potatoes and cut into very thin slices. Spread into a casserole dish. Sprinkle with salt. Pour cream over potatoes.
Bake uncovered at 300° for 1 1/2 to 2 hours, pulling dish out and stirring occasionally. Serve when potatoes are tender and cream has thickened.
The starch from the potatoes naturally thickens the cream into it’s own white sauce! SO simple!
Now, you’re welcome to throw in some onion or even sliced carrots into this dish if you want more flavor. I personally love it with just a generous amount of salt.
This potato dish is inexpensive, healthy and takes very little time to prepare. And it tastes like comfort food heaven. What more could we ask for?