Easy Cheesy Scalloped Potatoes
320kcal
Ingredients
Main Ingredients
- 2 pounds potatoes, thinly sliced Use russet or Yukon Gold potatoes.
- 2 cups shredded cheddar cheese Pre-shredded cheese can save time.
- 1 cup heavy cream For a rich texture.
- 1 cup milk Can substitute low-fat milk.
- 3 cloves garlic, minced
- to taste Salt and pepper Salt lightly at first, adjust as desired.
- 2 tablespoons butter For dotting on top before baking.
- 1/4 cup grated Parmesan cheese Optional for extra flavor.
- to taste Fresh parsley for garnish Optional.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a greased baking dish, layer half of the sliced potatoes.
- In a bowl, mix together the heavy cream, milk, minced garlic, salt, and pepper. Pour half of this mixture over the potatoes.
- Sprinkle half of the cheddar cheese over the cream mixture.
- Repeat the layering with the remaining potatoes, cream mixture, and top with the remaining cheddar cheese and grated Parmesan.
- Dot the top with butter.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Serving1gCalories320kcalCarbohydrates36gProtein12gFat16gSaturated Fat9gSodium450mgFiber3gSugar2g
Notes
Cool the dish to room temperature before storing. Can be stored in the fridge for up to 3 days or frozen for up to 2 months. To reheat, warm in a 350°F oven for 15–20 minutes.