Thinly sliced russet potatoes and onions baked in heavy cream until tender and golden. A classic, comforting scalloped potato dish perfect for holidays or family dinners.
2 pounds russet potatoes, peeled and sliced 1/8-inch thick
1/2 cup very thinly sliced yellow onion
salt & freshly ground black pepper
2 cups heavy cream
DIRECTIONS
Preheat the oven to 350°F.
Layer 1/3 of the potato slices into an 9x13-inch baking dish then lay half the sliced onion on top of the potatoes.
Sprinkle 1/4 tsp of salt and 1/8 tsp black pepper over the onion and potatoes then layer on half the remaining potatoes and onion and sprinkle with another 1/4 tsp salt and 1/8 tsp black pepper.
Layer on the remaining potato slices then pour the heavy cream evenly over top.
Bake, uncovered, in the preheated oven until potatoes are tender and the top begins to brown, about 1 hour.
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