Scalloped Potatoes Baked in Cream – a delicious recipe with heavy cream, cream, garlic, salt, white pepper, bay leaf. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pour 1 1/2 cups of the heavy cream and 1 1/2 cups of the half and half into a heavy 3-quart saucepan.
2
Stir in the garlic, salt, pepper and the bay leaf.
3
Slice the potatoes evenly 1/8 inch thick, dropping them into the cream as they are sliced.
4
When the potatoes are all in the pot, add more cream if neessary to cover the potatoes by 1/2 inch.
5
Bring to below the simmer and maintain at just below a simmer for an hour or ore, until the potato es are tender.
6
Check frequently to be sure that are not bubbling, or sticking or scorching on the bottome of the pan.
7
When tender add more seasoning as needed and turn them into a buttered 9x13 baking pan.
8
Spread on the cheese.
9
Bake on the middle rack of a 425 oven until bubbling and lightly browned on top.
10
About 20 minutes.
11
Be careful not to overbake as they will dry out or become mushy.
957
kcal
Calories
91
g
Fat
24
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups half-and-half cream, 1 large garlic clove, pureed, ½ teaspoon salt, and more.
Yes, Scalloped Potatoes Baked in Cream falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
