These delicious scalloped potatoes are browned and crispy on the outside and tender on the inside. I bake them in a single layer for extra crispiness.
Welcome to my version of scalloped potatoes! I make them with heavy cream and no cheese, and since I bake the potato slices in a single layer and use just a little heavy cream, they become crispy all over, not just on the top.
They are very tasty, and unlike other potato recipes, leftovers are pretty good too, though obviously not as good as freshly baked scalloped potatoes.
I don’t add cheese to these potatoes. I think it’s unnecessary. But if you’d like, you could sprinkle the potatoes with 2 tablespoons of grated Parmesan cheese before the last 20 minutes of baking.
My husband and I don’t really eat potatoes anymore, but the kids love this dish and request it often (they also like roasted potatoes and onions), so I find myself making it about once a week.
- 2 medium yukon gold potatoes, 1 lb. total weight
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt, divided
- Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick olive oil spray.
- Slice the potatoes as thinly as you can. Arrange them in a single layer on the baking sheet. Use a pastry brush to brush the tops with a thin layer of cream. Sprinkle with 1/4 teaspoon kosher salt.
- Bake the potatoes for 20 minutes. Remove from oven, carefully turn to the other side, brush with more heavy cream and sprinkle with the remaining salt. Bake 20 more minutes, or until tender and browned. Remove from oven and allow to cool 5 minutes before serving.