Whipped Cream Potatoes
"We call them whipped cream potatoes even though the cream is never whipped. These are like the best scalloped potatoes ever but so much easier. They're like for lazy people! We have these every Easter because they are wonderful with ham or lamb."
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 package simply fresh potatoes (shredded) or 2 lbs par boiled and shredded potatoes (as if for latkes)
- 1 pint heavy cream (2 of the little ones!)
- onion salt
- black pepper
directions
- The day before, put potatoes in a glass casserole or baking dish.
- Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
- cover and refridgerate overnight.
- The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.
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Reviews
-
very easy to make and saves time. Delicious, make them all the time.
RECIPE SUBMITTED BY
deanna c
Houston, PA
I live in Houston, PA. I grew up here and moved back here after my husband died. I am still trying to get on my feet, but I am doing it, verrrry slowly. I love to cook, and that's how I met my husband. My favorite cookbook is "How to Cook Everything" But I use "Better Homes and Gardens" quite often. Sorry, I am going by the hints list to fill this out! LOL! I have one very bad but very pretty little kitty named Echo, but who my husband had nicknamed "Satan"! LOL! I guess my pet peeve is people who mumble (I'm a customer service rep on the phone all day) If I had a month off work I'd read and eat potato chips, and probably wouldn't get out of the bed!
