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Scalloped Potatoes

Prep Time 30 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 8 Servings


  • 5 lb Idaho or Russet potatoes
  • 1 qt Heavy whipping cream
  • 1 1/4 tsp Kosher Salt
  • 1 ea Shallot, minced Medium size
  • 1 tbsp Fresh rosemary, chopped fine


  • Preheat oven to 400F conventional or 375F convection.
  • Peel potatoes and place in a pot or bowl with cool water.
  • In a large bowl, mix the cream, salt, shallot and rosemary.
  • Slice the potatoes 1/8 inch thick with mandoline or knife and place in the bowl with the cream mixture.
  • Toss the potatoes with the cream and then place in a 13x9 baking dish. be sure that the sliced are evenly distributed throughout the dish.
  • Cover the dish with foil. Roate the dish after 30 minutes and using a paring knife or skewer test the potatoes after an hour. The dish is done when they are soft when pierced.
Keyword Potatoes, Cream