Scalloped Potatoes: Potato slices marinated in herb cream, layered with cheese & melted onions, then baked to perfection. Simple recipe for amazing Scalloped Potatoes.
(See recipe at the bottom of this post)
Herbs and Cream Scalloped Potatoes
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(This recipe was originally posted in Oct 2016 and has been reposted for easy finding)
These creamy morsels of buttery goodness will make you say “Funeral potatoes? Pshhhhh. THIS IS LIFE!”. Potato slices marinated in an herb cream, layered with cheese and melted onions, then baked to perfection. This is THE scalloped potatoes recipe you’ll want on hand year round, but especially during the holiday season.
Best ever Scalloped Potatoes recipe:
Growing up I absolutely LOVED scalloped potatoes! My mom would make them for parties, births, funerals, and holidays. They were my favorite.
On my first grocery trip when I moved out and started college, I bought no less than 18 boxes of scalloped potatoes. Boxes y’all. 18. In my defense; they were on sale!, so, you know, 18… Go ahead, insert rolling of eyes and shaking of head here. For reals. They were terrible!
Ha! Turns out my mom makes things way better than a box company.
Now that I’m grown up and all that jazz, at my house Scalloped Potatoes are homemade. Moreover, I’ve added my own twist. AND my twist ended up being delicious. In fact, these babies are the bomb y’all! SOOO DARN GOOD.
How to make AMAZING Scalloped Potatoes
- Create a marination (just made that awesome word up!) bowl filled with your herb cream mixture.
- Using a mandolin slicer for uniformity, cut all your potatoes into slices. Add them to the herb-cream marinade as you go.
- In a Casserole Dish, layer marinated potato slices, melted onions (recipe for BEST EVER melted onions can be found HERE), and just a bit of butter and cheese.
- When your entire dish is filled with layers; Pour what’s left of your herb cream over the potatoes and top with cheese.
- Bake until tender and then ENJOY!
How to make good potatoes:
*Letting the potato slices marinate in the cream while you prep the other parts of the dish, allows them to soak in some of it’s flavor and also keeps them from oxidizing. Seasoning and adding little bits of butter, cheese and herbs, between every couple layers; guarantees deliciousness in every single bite.
In short, these are so much more than your average funeral potatoes. With only a couple minutes extra work, you take this classic dish from good to INCREDIBLE! Worth it.
- 2 C. Whipping Cream
- 1 TBS Dried Thyme
- 3/4 tsp Salt
- 1/4 tsp Pepper
- Dash of Cayenne
- 6 med-large-large Russet Potatoes, peeled
- 1.5 C Melted Onions
- 1.5 C Cheddar Cheese
- 2 TBS Butter
- Salt and Pepper to taste
- Combine thyme, cream, salt, and peppers and mix well.
- Using a mandolin slicer, cut potatoes. Add slices to cream and stir from time to time, as you go.
- Once all Potatoes are sliced and soaking, cover the bottom of a 9x13 (or 4qt) casserole pan with slices. Make 3 layers of potato slices.
- Cover top of third layer with melted onions, tiny dabs of butter, and a light sprinkling of cheese.
- On top of onions layer, make 3 more layers of soaked potatoes.
- Repeat onion layer.
- Continue layering until entire dish is filled.
- Pour remaining cream on top of potatoes. Sprinkle generously with cheese.
- Bake at 350 degrees Fahrenheit until potatoes are tender. Approximately 1 hour.
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