Thinly sliced potatoes nestle in a bath of cream, half and half, and butter, resulting in the Best Scalloped Potatoes that are also naturally gluten-free.
Grease a 9x13-inch baking dish. Preheat the oven to 325 °.
Overlap the potato slices in the prepared dish, seasoning with salt and pepper every few layers.
3 lb russet potatoes, salt, black pepper
Pour over the half and half and dot the surface with the butter. Bake for 45 minutes, uncovered.
1 ½ cup half and half, 2 tablespoon butter
Pour the heavy cream over the potatoes and bake another 45 minutes until cooked through and golden brown.
½ cup cream
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Nutritional values are approximate and based on ⅛ the recipe.optional garnish: You can enhance the presentation of your scalloped potatoes and make them look even more mouthwatering with a sprinkle of fresh herbs, chopped green onions, or grated Parmesan cheese.