Scalloped Potatoes
Servings 12 servings
Ingredients
- 3 lbs russet or golden potatoes peeled, sliced 1/8 inch thick
- 2 cups heavy cream
- 1 cup half and half
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/2 tsp Dijon mustard
- 1/8 tsp ground nutmeg
- 1 1/2 cups medium cheddar cheese
- 1 1/2 cups Colby jack cheese
- 3 Tbsp grated Parmesan cheese divided
- 1 Tbsp chopped parsley for garnishing
Instructions
- Preheat oven to 400°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- In a medium-size mixing bowl whisk together cream, half and half, salt, pepper, garlic, onion powder, Dijon and nutmeg until fully blended.
- Mix cheddar and Colby jack cheese together.
- To assemble: Layer 1/3 sliced potatoes on bottom of dish. Drizzle with 1/3 cream sauce, 1/3 shredded cheese and 1/3 Parmesan. Repeat two more times ending with shredded cheese and Parmesan. (Season each layer of potatoes lightly with salt and pepper to your taste)
- Cover tightly with foil. Bake for 40 minutes. Lower oven temperature to 350°F. Continue to bake uncovered for another 35-40 minutes or until potatoes are fork tender.
- Allow to stand on counter for 10 minutes, then serve garnished with parsley, if desired.