Scalloped Potatoes
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
- ⅛ 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