Scalloped Potatoes

Scalloped Potatoes have always been one of my favorites but I rarely made them because they were so labor intensive. But this recipe is relatively easy compared to making a sauce for other versions. Caramelizing onions takes a while but can be done early while working in the kitchen. A bunch can be cooked and stored in the freezer for a variety of uses.

There is no sauce to make in this recipe. The heavy cream and Parmesan cheese will make its own sauce while the potatoes cook. The result is creamy potato slices with a flavorful cream sauce. You must try this recipe. Enjoy!


Scalloped Potatoes

Course Side Dish
Cuisine American
Keyword heavy cream, onions, Parmesan cheese, potatoes
Cook Time 1 hour 10 minutes
Servings 8
Author stevens1951


  • 9×13 baking dish


  • 3 pounds white potatoes peeled and thinly sliced
  • 1 medium onion sliced 1/4 inch thick
  • 1/2 stick butter
  • 1 quart heavy cream
  • 1 cup Parmesan cheese grated
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper


  • Heat butter in a small skillet over medium heat. Add onions and slowly cook until caramel color, stirring often.
  • Butter a 9×13 baking pan. Layer 1/2 of the sliced potatoes in the bottom of the pan. Spread on the caramelized onions. Layer rest of potatoes on top.
  • In a bowl, mix cream, Parmesan cheese, salt and pepper. Pour over potatoes.
  • Cover with foil and bake for 45 minutes at 350 degrees F. Uncover and bake at 400 degrees F for 25 minutes until done.


Potatoes are sliced quickly in a food processor using the slicing blade.

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