If you're looking for cheesy scalloped potatoes, go here, but if you're looking for potatoes that are creamy and buttery with no cheese in sight, you're in the right place.
My gardener requested scalloped potatoes to go with our venison roast and green beans for Christmas dinner. We've had so many rich foods and sweets in the house, I wanted to go with something simple. Well, you can't get any simpler (or more delicious) than potatoes, Half-and-Half, butter, cream, and a little salt and pepper for seasoning.
I only made a quart-sized casserole because there were just three of us for dinner, but if you'd like to make a bigger quantity, that's simple, too! Just slice up the amount of potatoes that you want, layer them in an an appropriate sized casserole (the directions for layering are in the recipe) and you're good to go!
Oh my Karen...love these scalloped potatoes!
ReplyDeleteIf I want to make muyhusband happy; I make scalloped potatoes; these look perfect!
ReplyDeletePotatoes are a go-to comfort food for me, and this is one of the ways I love them. These look really good, especially on a snowy day like today.
ReplyDeleteOhmigoodness, I'm bookmarking this. I get dibs on the burnt crispy bits!
ReplyDeleteButtery and creamy sounds good to me!! These look amazing.
ReplyDeleteI can totally dig creamy and buttery. These look soulful and comforting. Delicious!
ReplyDeleteThanks for sharing.
Happy New Year.
Velva
I love scalloped potatoes, and they don't have be cheesy to please me. Love the shot of the overflowing dish. Happy New year, Karen!
ReplyDeleteI love this recipe, Karen. Sometimes cheese makes the dish way too rich for my taste. I could make a meal out of a serving of potatoes and a salad.
ReplyDeleteHappy New Year!
Creamy and buttery sound fabulous. I ended up putting sharp cheddar in my scalloped potatoes on Christmas and wished I hadn't. The simpler the better with this dish. Thanks for the recipe and Happy New Year to you and the gardener Karen.
ReplyDeleteWe had a venison roast also, I did a venison wellington. I kept my side simple also, buttery new potatoes with rosemary. I'm sure these potatoes were divine, I can see some of the bubbly goodness spilled over, yeah baby!
ReplyDeleteHey sweet Karen, love this!! I can 'do' (eat) cheese scalloped potatoes, but my mom always made them the way you've posted here. (Prob. because of the food budget at the time.) But I must say it's the method I like the best.
ReplyDeleteThanks friend, now I'm HUNGRY for them. Happy New Year!! ~m.
P.S. your Christmas menu sounds like it was absolutely perfect. xoxo
The way they oozed over the pan tells me these are perfect. GREG
ReplyDeleteHi, Karen,
ReplyDeleteI was thinking about Royal Lunch milk crackers that I had as a child in RI, and found your blog. I'll definitely try the cracker recipe, and your others look great, too. The scalloped potatoes are mouth-watering.
Looking forward to reading more-
Oh my goodness those look delicious! Yes please :-)
ReplyDeleteI am confused about the layering: do you dredge the potatoes in seasoned flour and then layer? Or do you do the flour on top? Wouldn't it make more sense to season the flour? Also, is it 1 TB of flour for all the layers, or per layer? thanks, looks great!
ReplyDeleteAnon: I don't dredge the potatoes... I layer them and sprinkle about 1 T flour over them along with salt & pepper. I use about 1 T flour per layer. You sure could season the flour first... that would work.
ReplyDelete