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.
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.
How to make crispy scalloped potatoes
Scroll down to the recipe card for the detailed instructions. It’s a truly easy recipe! Place potato slices on a baking sheet in a single layer. Brush with heavy cream and sprinkle with coarse kosher salt. Then bake until browned and crispy, about 20 minutes per side.
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.
What to serve with crispy scalloped potatoes?
Since I bake them in a 425°F oven, I like to serve them with a main course that I can cook in the same oven. So I usually serve these crispy scalloped potatoes with oven-baked chicken legs or with Parmesan-crusted chicken. Then I add a simple roasted vegetable such as roasted fennel with parmesan or Parmesan roasted cauliflower.
Is this a healthy recipe?
It’s a simple homemade recipe with a short list of whole-foods ingredients. In this sense, it is indeed healthy. However, these crispy scalloped potatoes are quite high in carbs, and fast-absorbing carbs at that. So they’re obviously not appropriate for anyone who needs to watch their carbs. For healthy people, I would say that a small serving is probably fine – which is why I suggest dividing this recipe into four servings.
What about leftovers?
Unlike other potato recipes, leftovers are pretty good too, though obviously not as good as freshly baked scalloped potatoes. You can keep them in the fridge, in a sealed container, for up to 4 days. Reheat them in the microwave on 50% power.
- 2 medium Yukon Gold potatoes, 1 lb. total weight
- 1/4 cup heavy cream
- 1 teaspoon kosher salt, divided (not fine salt)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- 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 1/2 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 kosher salt.
- Bake the potatoes until tender and browned, about 20 more minutes. Remove from the oven and let cool for 5 minutes before serving.