The BEST Scalloped Potatoes
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5.0
162 reviews
Excellent
The BEST Scalloped Potatoes
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This scalloped potatoes recipe will have everyone going back for seconds! It's creamy, cheesy, and an easy side dish to make for the holidays. Watch the video below to see how I make this in my kitchen!
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Ingredients
- 2 pounds Russet potatoes peeled and thinly sliced
- 2 tablespoon butter cut into small pieces
- ⅓ cup shredded Mozzarella cheese
- ⅓ cup shredded Asiago cheese
- ⅓ cup shredded gruyere cheese
- ¼ cup freshly grated Parmesan cheese
- 1 large shallot finely diced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups heavy cream
- ¼ teaspoon grated nutmeg
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Instructions
- Make the shallot mixture. Position a rack in the upper third of your oven and preheat the oven to 425°F (220°C). In a small bowl, combine the diced shallot, chopped thyme, salt and black pepper. Give it a stir and set it aside.
- Make the cheese blend. In another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together.
- Prep the first layers. Add half of the butter to a large oven-safe skillet on medium-high heat. Add half of the potato slices, spreading them out. Sprinkle ⅔ of the shallot mixture over the potatoes and then half of the three cheese blend.
- Add more layers and simmer. Arrange the remaining potato slices on top and sprinkle with the remaining shallot mixture. Pour the cream on top and add the nutmeg. Simmer for 5 minutes on the stove.
- Sprinkle the rest of the cheese. Dot the potatoes with the remaining butter pieces. Then sprinkle the remaining three cheese blend and top with the parmesan cheese.
- Bake. Transfer the skillet to the oven and bake until golden, about 25 to 30 minutes. Let rest 5 minutes before serving and garnish with a thyme sprig.
Equipments used:
Notes
- I’d use less heavy cream and create a roux with the butter, some flour (like arrowroot or cornstarch if you’re gluten-free), and the cream first.
- use about
- ¼ teaspoon of dried thyme. Though, I think fresh thyme is far more fragrant!
- in the fridge for up to 4 days and frozen in the freezer for up to 3 months. When you’re ready to eat, you can reheat a small portion in the microwave or a larger batch in the oven.
- If you don't have an oven-safe pan, after simmering on the stove you can slide the mixture into a 13x9 oven-safe baking dish.
- If you want to use a waxier potato, I’d use less heavy cream and create a roux with the butter, some flour (like arrowroot or cornstarch if you’re gluten-free), and the cream first.
- If you’d like to use dried thyme, use about ¼ teaspoon of dried thyme. Though, I think fresh thyme is far more fragrant!
- Leftovers can be stored in the fridge for up to 4 days and frozen in the freezer for up to 3 months. When you’re ready to eat, you can reheat a small portion in the microwave or a larger batch in the oven.
- Recipe adapted from Food Network.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
31g
(10%)
Protein
13g
(26%)
Fat
39g
(60%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
119mg
(40%)
Sodium
694mg
(29%)
Potassium
745mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1489IU
(30%)
Vitamin C
10mg
(11%)
Calcium
298mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 694mg | 29% |
| Potassium | 745mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 10mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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