Easy Cheesy Scalloped Potatoes
User Reviews
4.9
Easy Cheesy Scalloped Potatoes
Description
Easy Cheesy Scalloped Potatoes calls for peeled, mandoline-sliced potatoes layered in a baking dish and smothered in a garlic-scented cream sauce with salt and pepper. Sharp cheddar and salty Parmesan cheese are layered throughout, melting into the cream to form a rich sauce. The slow baking process softens the potatoes while the cheese browns on top.
The texture is creamy and smooth inside with a slightly crisped cheesy topping. Using thin, uniform slices ensures even cooking. The recipe suggests covering the dish initially to keep moisture in, then uncovering near the end to brown the cheese.
This casserole serves between six to ten people depending on portion size and pairs well with roasted meats or vegetables. A mandoline slicer and protective glove are recommended for safe, even slicing. Placing the baking dish on a baking sheet can catch splatters for easier clean-up. The recipe appears in a cookbook with more detailed tips and photos.
Ingredients
- 2 cups cheddar cheese freshly grated
- 1 cup Parmesan Cheese freshly grated
- 3 pounds russet potato or Yukon Gold potato
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 cups heavy cream aka whipping cream
- 1 teaspoon salt
- black pepper to taste
Instructions
- Preheat your oven to 350F and move the rack to the middle position.
- Meanwhile, grate the cheeses and prepare the potatoes by peeling them and using a mandoline slicer to cut them into 1/8" (3 mm) slices.
- Add the butter to a small saucepan over medium-high heat, and once it's melted, add the garlic and cook it for about 30 seconds. Add in the cream, salt, and some pepper. Let it warm through, stirring occasionally. As it reaches a boil, take it off the heat.
- Arrange half of the potatoes on the bottom of a greased 9x13 baking dish (overlap the potatoes but don't worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
- Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 25-35 minutes or until a toothpick slides into the potatoes without much resistance. Ovens vary, so check for doneness earlier than suggested if your oven runs hot.
- Let the potatoes sit for 5-10 minutes prior to serving.
Notes
- Use a mandoline slicer with a protective glove for quick, uniform potato slices.
- Place baking dish on a baking sheet to catch any spills during baking.
- Serves 6 to 10 depending on portion size and accompanying dishes.
- Cover with foil during first baking stage and remove to brown cheese at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 562mg | 23% |
| Potassium | 647mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 27mg | 30% |
| Calcium | 323mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
