Garlic Scalloped Potatoes


  • 8 to 10 large new potatoes, sliced thin
  • 24 to 32 oz heavy whipping cream
  • 8 to 16 oz half-and-half
  • 3 to 6 cloves minced garlic, according to taste
  • 1 to 2 tsp salt
  • 1 to 2 tsp pepper
  • melted butter
  1. Preheat oven to 350 degrees.
  2. Place sliced potatoes in large, heavy saucepan sprayed with  non-stick cooking spray. Pour cream and half-and-half over  potatoes, adding more if necessary (potatoes should be nearly  covered). Add garlic and seasonings.
  3. Over moderate heat, cook potatoes uncovered for 20 minutes or  until mixture starts to thicken. Stir occasionally to prevent  potatoes from sticking to bottom of pan.
  4. Pour hot potatoes into large, generously buttered baking dish.  Drizzle butter over the top (I use a lot!). Bake for approximately  45 minutes or until potatoes are tender and lightly browned.
  5. Let stand 10 minutes before serving.


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