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Amanda's Scalloped Potatoes

I learned to make scalloped potatoes from my husband Alex. My family asks him to make this side every time we grill steaks. There is just something so comforting about this creamy, rich dish. I can promise there will be no leftovers. You will literally want to scrape the bottom of the pan for the last crunchy, buttery bite.

Serves 6

8 tablespoons (1 stick) butter, plus extra
5 large russet potatoes, peeled and sliced thinly
4 teaspoons all purpose flour, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup diced onions
1 pint heavy cream

Preheat oven to 375 degrees.
Rub a 9 x 12-inch baking dish with butter. Cut the stick of butter into small cubes. Arrange a single layer of potatoes on the bottom of the dish, dust with 1 teaspoon of flour and sprinkle with salt and pepper. Dot potatoes with a few cubes of butter and sprinkle some of the onions over top. Repeat these steps 3 more times and then pour the cream over the potatoes. Bake, uncovered, in bottom third of oven for 45 minutes, or until bubble and lightly browned. 

Enjoy this recipe? My cookbook can be found in our Mother's Day Essentials Bundle Box & makes the perfect gift for mom this year! Order by May 4th at 2pm for arrival before Mother's Day.