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Scalloped Potatoes Recipe
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Scalloped Potatoes

Course Main Course
Cuisine American
Keyword scalloped-potatoes, scalloped-potatoes-recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Stand time 10 minutes
Servings 12 servings
Calories 379kcal

Ingredients

  • 3 lbs russet or golden potatoes peeled, sliced ⅛ inch thick
  • 2 cups heavy cream
  • 1 cup half and half
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon Dijon mustard
  • teaspoon ground nutmeg
  • 1 ½ cups medium cheddar cheese
  • 1 ½ cups Colby jack cheese
  • 3 tablespoon grated Parmesan cheese divided
  • 1 tablespoon 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 ⅓ sliced potatoes on bottom of dish. Drizzle with ⅓ cream sauce, ⅓ shredded cheese and ⅓ 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.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 23g | Protein: 12g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 433mg | Potassium: 577mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1002IU | Vitamin C: 23mg | Calcium: 291mg | Iron: 1mg