Prep time: 30 minutes — Cook time: 90 minutes — Total time: 120 minutes — Serving: 2 people
An easy recipe for the best homemade and most creamy scalloped potatoes. This is the perfect potato side dish for almost any dinner. We often make them as a side when we grill. Scalloped potatoes are good all year around. Super delicious side that is easy to make and only needs 5 ingredients. Keep reading for our secret trick that gives you thick and creamy scalloped potatoes every time unlike most recipes that leave you with a watery and thin consistency.
1.1 lb (500 g) potatoes
0.7 yellow onion
1 cup (230 ml) heavy cream
0.25 teaspoon ground nutmeg
- Find your favorite KUMA knife and slice potatoes to thin slices.
- Dice onion or slice it to thin slice.
- Heat up a pot with a bit of oil and add potatoes and onion. Let it sauté for a few minutes.
- Now add cream, salt, pepper, and nutmeg. Stir gently.
- Grease up a casserole and pour in your potatoes and onion.
- Preheat oven to 350 F (175 C) and put in your casserole for 1.5 time. If the top starts to turn too dark, cover up the casserole with tin foil.
Recipe for Creamy Scalloped Potatoes
Recipe for the best and creamiest homemade scalloped potatoes with onion made in a casserole. Scalloped potatoes must be one of the best sides you can make with potatoes in our opinion. They are the perfect side for beef or pork tenderloin, steak, chicken - yes, pretty much anything with meat. They are also great as a side for a good BBQ. However, you may have noticed that sometimes homemade scalloped potatoes can get a thin consistency and pretty much turn into a soup-like thing with potatoes in it.
You avoid that by following this recipe as we have a secret trick for how to get them thick and creamy so the cream sticks to the potatoes.
Scalloped Potatoes a la Creaminess
If you want the absolute best and most creamy scalloped potatoes, this is the recipe for you. Never again recipes with watery scalloped potatoes that just won’t get creamy! This recipe gives you creamy scalloped potatoes every single time. The secret trick - which is now no longer very secret - is that we briefly fry onion and potatoes on the pan and then add the cream. This makes the starch drain from the potatoes, and consequently your sauce will get super thick and creamy and it’ll stick to your potatoes so nicely. This is the way to go!
Can I use anything other than onion?
Yup, you can for example swap out onion with leeks. It tastes great with the thick sauce - especially in the Summer time when you can get fresh and delicious leeks.
Can I prepare them ahead of time?
Yes, you can definitely prepare everything ahead of time so all you’ll need to do is bake the potatoes before serving. You can also bake them ahead of time and then simply reheat the casserole before serving if that’s easier, but we do prefer serving them fresh out of the oven.
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