Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Scalloped Potatoes With Garlic and Cream Recipe
    Lost? Site Map

    Scalloped Potatoes With Garlic and Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    10 mins

    1 hr 45 mins

    Soupcon's Note:

    This recipe is a favourite with many of my friends and is popular and much requested dish at Pot Luck dinners. This recipe is adapted from a recipe in Jacques Pepin's "A French Chef Cooks at Home" pub. 1975. Serves 6 to 8

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
    2. 2
      Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
    3. 3
      Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
    4. 4
      The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
    5. 5
      Let stand for 20 minutes before serving.
    6. 6
      Great cold the next day with a green salad.

    Ratings & Reviews:

    • on March 29, 2005


      This recipe is a hit with the whole family. Even the very picky eaters have seconds. I bring the potatoes and cream to a boil on the stovetop and cook them till tender, then bake them in the oven for about 1/2 hour.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Scalloped Potatoes With Garlic and Cream

    Serving Size: 1 (292 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 664.9
    Calories from Fat 445
    Total Fat 49.4 g
    Saturated Fat 30.8 g
    Cholesterol 176.8 mg
    Sodium 838.6 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 4.1 g
    Sugars 2.1 g
    Protein 7.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes