One-Bowl Scalloped Potatoes

A white baking dish filled with creamy, golden-brown scalloped potatoes, garnished with fresh thyme.

5 from 1 vote

These easy One-Bowl Scalloped Potatoes are about to become your new best friend, delivering creamy, cheesy goodness with minimal cleanup. Imagine them alongside a juicy Dutch Oven Roasted Chicken, perfectly complementing a tender Glazed Spiral Ham, or as the ideal accompaniment to a holiday Roast Turkey.

Prep Time30

Cook Time55

Total Time1 25

Course: Holiday, Side Dishes

Cuisine: American Southern

Servings:

Calories: 304kcal

Author: Kelly Bloom

Equipment

Ceramic 9x13 Casserole Dish
French Corning 2.5 quart casserole

Ingredients

2¼ pounds Russet potatoes washed, peeled, and sliced thin
2 cups heavy cream
½ teaspoon fresh thyme leaves
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish or 2 ½ quart casserole.
Wash, peel, and slice the potatoes into thin slices. Using a mandoline makes this super easy!
2¼ pounds Russet potatoes
In a large bowl, combine thinly sliced potatoes, heavy cream, thyme leaves, salt, pepper, and garlic powder. Stir well to ensure all the potatoes are coated in the cream mixture.
2 cups heavy cream, ½ tsp fresh thyme leaves, ½ tsp garlic powder, 1 tsp salt, ½ tsp black pepper
Pour the potato mixture into the prepared baking dish, spreading the potatoes out evenly.
Dot the top of the potatoes with small pieces of butter.
Bake covered for 30 minutes. Remove the cover and bake for an additional 25 to 30 minutes, or until the potatoes are tender and the top is golden brown. Check for doneness by piercing a potato slice with a fork – it should be easily pierced.
Let the scalloped potatoes cool slightly before serving.

Notes

Slice Potatoes Evenly: Use a mandoline slicer if you have one, or a very sharp knife, to ensure your potato slices are as uniform in thickness as possible. This guarantees even cooking and a consistent, tender texture throughout the dish. A mandoline slicer makes slicing the potatoes quickly and evenly.

Don't Skimp on Salt & Pepper: Potatoes need generous seasoning. Layering salt and freshly ground black pepper between potato layers, as well as seasoning your liquid, is crucial for a flavorful outcome.

Prevent Curdling: To avoid your milk or cream mixture from curdling (especially if using lower-fat dairy), ensure your oven temperature isn't excessively high, or cover the dish for the first part of baking to allow the liquid to heat slowly.

Cover for Tenderness, Uncover for Browning: For the initial baking period, cover your dish with foil. This traps steam, ensuring the potatoes become tender. Remove the foil for the last portion of baking to allow the top to get beautifully golden and bubbly.

Rest Before Serving: Just like a good roast, letting the scalloped potatoes rest for 10-15 minutes after they come out of the oven allows the creamy sauce to set and the flavors to fully meld. This makes for cleaner slices and a more enjoyable texture.

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