Delicious creamy Country-Style Scalloped Potatoes are the perfect menu item this time of year. Made with Russet potatoes, onions, heavy cream, half and half cream, garlic, and a simple seasoning of nutmeg, kosher salt, and freshly ground pepper, all baked to perfection in a warm cozy oven.
It’s that lovely time of year again, the children are off to school to learn, and Summer is ending. It’s time to get out our favorite Classic Casserole Recipes out like my Country-Style Scalloped Potatoes and turn on the oven again. Labor Day is upon us this Monday, and we are about to wrap up all those warm-weather dishes we have made all season. I don’t mind one bit, and I am ready to have a break from the Summer heat here in Florida.
As a girl, I spent part of my childhood in North Eastern, Ohio. I miss the sound of the wind rushing through the beautiful leaves that are changing colors in October. I know it’s only the end of August, but I am in a rush to start thinking of my favorite season and all the beautiful traditions it brings. You don’t mind, do you?
The smell of the air even changes in Ohio after the summer, almost renewing your senses. The wind suddenly smells clean and fresh. I have always indeed been a Fall Girl. I am putting on my favorite sweaters, scarves, and leather boots. I love the seasonal foods and that aroma of freshly baked casseroles that waft through my house.
I am feeling a little homesick today, knowing that Fall weather is right around the corner. After all, it’s going to be September soon and us Fall Girls like to be ready. With that in mind today, I have decided to make one of my favorites Country-Style Scalloped Potatoes. It’s warm and comforting with thinly sliced potatoes, onions, heavy cream, half and half, fresh thyme, and a hint of nutmeg.
Scalloped Potatoes have always been a favorite of mine over the years, I mean they go with almost anything. It’s also such a versatile dish by changing a few minor ingredients. I use a straightforward method for mine that won’t keep you in the kitchen all day. Who wants to spend all day in there anyway?
My recipe does not use cheeses. It’s a simple Country Style version that will amaze you with the creamy, pure taste packed with a delicious flavor that will keep your family coming back for more this upcoming Fall.
Ingredients Needed For Country Scalloped Potatoes
Two pounds russet potatoes, peeled and sliced thinly
One large onion, thinly sliced, divided by 3
Three tablespoons Unsalted butter
Three tablespoons of multi-purpose flour
One cup of heavy cream
1/2 of a cup of half and half
One tablespoon minced garlic
1/8 teaspoon freshly grated nutmeg
Kosher Salt, to taste
freshly ground black pepper, to taste
- 2 pounds Russet Potatoes cleaned, sliced thin
- 1 large Onion, thinly sliced divided by 3
- 3 tablespoons Butter
- 3 tablespoons All-Purpose flour
- 1 cup Heavy Cream
- 1 tablespoon Minced Garlic
- 1/8 teaspoon Freshly grated nutmeg
- Kosher Salt to own taste
- Freshly ground black pepper to own taste
Place a long piece of foil over bottom rack to prevent spills. Preheat the oven too 300 Degrees F
In a large glass heat-resistant casserole dish that has been sprayed with cooking spray place a layer of thinly sliced potatoes, onions, dot with one tablespoon of butter, sprinkle 1 tablespoon of flour evenly, salt and pepper layer to your taste. Repeat layers up to 3 times (end with a layer of thinly sliced onions on top.)
In a glass bowl large enough to hold 1 and 1/2 cups of liquid place heavy cream, half and half cream, minced garlic, nutmeg, salt, and pepper to taste, combine all ingredients using a small whisk.
Gently pour milk mixture over casserole evenly.
Place in 300-degree oven and bake covered 45 minutes. Remove foil and cook for 35 more minutes on 325 degrees to brown up onions on top. (If your potatoes are sliced larger than 1/8 of an inch this makes take longer.)