easy and creamy cast iron scalloped potatoes

Have you ever wondered how to get the creamiest, butteriest potatoes that make a great side dish for basically any meat? You’ve come to the right place! These cast iron scalloped potatoes are so easy! They do require some prep time, but they are so worth it.

When you think of a list of classic sides for a meaty meal potatoes are probably top on the list. They’re one of those things that you can make so many different ways. In our family we like to make potatoes as homemade fries, mashed, boiled with butter and herbs, baked, and these amazing creamy scalloped potatoes.

Cooking with cast iron is also something that I’ve come to enjoy in the last five years particularly. There is no worry of any non-stick pieces coming off into the food and the durability is timeless! We have a cast iron pan that is more than 50 years old. If items are quality and taken care of they really can last for a very long time!

Something that I’ve also come to really love is baking things in heavy whipping cream. Whether it’s potatoes, green beans, cinnamon rolls, or some sort sweet baked treat, baking it in a pool of cream makes it really yummy! As the cream bakes it thickens and soaks in to whatever is around it leaving a rich gravy-like liquid. So good.

What do you need?

• cast iron skillet
• potatoes, cream, salt, pepper, parmesan or asiago cheese (optional), butter, onions, garlic
• oven

The biggest time commitment for these potatoes is peeling them (if you decide to). I normally don’t peel my potatoes but these were some we grew, and stored, in our homemade root cellar and there were lots of little divots filled with dirt. If you have nice, smooth, organic potatoes I wouldn’t hesitate to leave the skins on.

How do you make cast iron scalloped potatoes?

First, preheat your oven to 350F.

Next, generously butter your skillet. The skillet I used for this recipe is 15 inches across. They are available in a variety of sizes to suit the size of your family.

If peeling your potatoes do that now.

The next step is slicing (or scalloping) your potatoes. Honestly it really doesn’t matter how you’re slicing them as long as they’re all about the same size so they cook at the same rate. It might affect the baking time if your slices, or cubes, are bigger, as they will take longer to cook than a thin slice. *Tip: you can skip the cutting board and slice the potatoes right into your skillet for a faster prep time

Cut onions and garlic into potatoes. I like to cut onions into little sliver-like pieces, and use a garlic press for the garlic. Mincing both would be a great option also. Again, I don’t think it really matters how you cut the onions and garlic. We’re going for flavor here.

Pour cream over the top along with sprinkling salt and pepper.

Mix together

Pop it in your preheated oven and set the timer for 25 min. Stir when timer goes off and set for another 25 min.

Sometimes an hour for just a side of potatoes can seem like a long time. However, if you structure your cooking just so, you can have this deliciousness in the oven baking while you prep and cook whatever else you’re serving it with so everything is done at the same time.

These are a great side to Scandinavian Swedish Meatballs

Let me know what you think! I’d love to hear if you and your family enjoyed this recipie

~Emily