Basic Scalloped Potatoes

  • 1/2 cup butter, melted
  • 8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)
  • 2 medium onions, diced
  • 2 cups heavy cream
  • Sea salt and freshly ground black pepper, to taste
  • Ground Allspice, optional
  • Fresh parsley, minced

Preheat oven to 325 degrees F.

Grease a shallow baking pan with some melted butter.

Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste.

Place a second layer of sliced potatoes over the first layer.

Repeat the layering process until all the potato slices are gone.

Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and, if you wish, allspice. Drizzle the remainder of the butter on top.

Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown.

Sprinkle parsley on top to serve.

  • Yields: 8-10 servings
  • Preparation Time: 20 minutes

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