Classic Scalloped Potatoes Recipe (Light and Easy-to-Make)
This easy Scalloped Potatoes recipe is the perfect side dish featuring thinly sliced potatoes coated with a creamy sauce, and baked to perfection!
Servings 6
Ingredients
Scalloped Potatoes with Carrots Ingredients
- 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
Instructions
How to Make Cream Dressing
- In a small bowl add mayonnaise, freshly ground pepper, salt, and pressed garlic. Mix all together well.
- Tip: To save time on dishwashing, you can use a shortcut for this step instead and add the mayonnaise and seasoning directly over the sliced carrots and potatoes in a large mixing bowl when they are ready.
How to Prep Veggies
- 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.
- 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.
- 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.
How to Bake Scalloped Potatoes
- 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.
- After baking, remove from the oven and cool for 15 minutes before serving.
- 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!