Description
Granny’s Apple Scalloped Potatoes is a comforting and unique twist on the classic scalloped potatoes recipe, combining thinly sliced potatoes and sweet apples layered with aromatic cinnamon and baked in rich heavy cream until tender and golden. This dish perfectly balances savory and sweet flavors, making it a delightful side for any occasion.
Ingredients
Scale
Scalloped Potato and Apple Layers
- 4 medium-sized potatoes, sliced
- 2 medium-sized apples, peeled and sliced
Seasoning and Cream
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cinnamon
- 1 tablespoon butter (for greasing the dish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature for baking the scalloped potatoes and apples evenly.
- Prepare Baking Dish: Grease a baking dish thoroughly with the tablespoon of butter to prevent sticking and add flavor.
- First Layer: Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared dish, creating a solid base layer.
- Add Apples: Place half of the peeled and sliced apples over the potato layer, distributing them evenly to combine sweet and savory flavors.
- Season: Sprinkle half of the salt, pepper, and cinnamon evenly over the apple and potato layers to infuse the mixture with seasoning and spice.
- Repeat Layers: Repeat the layering by adding the remaining potato slices, then the remaining apple slices, and finish by sprinkling the remaining salt, pepper, and cinnamon over the top layer.
- Add Cream: Pour the entire cup of heavy cream evenly over the layered ingredients, which will create a luscious sauce as it bakes.
- Bake: Place the dish in the preheated oven and bake uncovered for 1 hour until the potatoes are tender when pierced with a fork and the top has turned golden brown.
Notes
- Use firm and starchy potatoes such as Russets for best texture.
- Choose tart apples like Granny Smith to balance the sweetness and enhance flavor contrast.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the texture will be less rich.
- The dish can be prepared ahead and refrigerated before baking; increase baking time slightly if starting cold from the fridge.
- Let the scalloped potatoes rest for about 10 minutes after baking for easier serving and better flavor melding.
