Classic Scalloped Potatoes


White Scribbled Underline

– 5 lbs – organic red potatoes – 1 lb – organic or homegrown carrots – ¾ cup – mayonnaise (I used Homemade mayonnaise) – 4 - garlic cloves – 4 – bay leaves – 1 tsp – Raymonds Real Salt – ¼ tsp – freshly ground black ground pepper – 4 tbsp – unsalted butter



6 servings

1 hour 20 minutes

Step 1

In a small bowl add mayonnaise, freshly ground pepper, salt, and pressed garlic. Mix all together well.

Step 2

Next, peel and rinse carrots and potatoes. Slice them all into the ¼-inch thickness and place them into a large bowl. You can use a sharp knife or mandoline slicer to do this. Add the seasoned cream mixture to it.

Step 3

Rinse, chop fresh parsley and add it in. Gently mix all the ingredients in a fold-over fashion. Slide a spoon along the side of the bowl to the bottom, scoop some up and gently lay them over. Don't pound on the veggies or they will water too much.

Step 4

Transfer the seasoned potatoes with carrots into a glass or ceramic baking pan in layers. Pour melted butter evenly over the veggies in the pan. Insert the bay leaves between potato chunks, distributing them evenly throughout the pan.

Step 5

Bake in a preheated oven to 400 F (205 C) for one hour or until a knife or a fork easily slides through. No need to cover the casserole dish with foil.

Step 6

Your delicious Scalloped Potatoes are ready to be served! Enjoy with your favorite salad and meat sides! Or simply the country way, with a cup of cold buttermilk!

How to Store

White Scribbled Underline

You can store any leftovers you have in the fridge in an airtight container for up to 4 days.


Press "Learn More" below  for exact measurements and step-by-step photo and video instuctions.