Cheesy Scalloped Potatoes
Ingredients
The potatoes
-
3
pounds
russet potatoes, peeled and sliced ⅛" thick
The seasonings
-
2
teaspoons
salt
-
1
teaspoon
garlic powder
-
½
teaspoon
fresh ground black pepper
-
4
pieces
bay leaves
The dairy
-
2
tablespoons
unsalted butter, divided
-
10
ounces
cheddar cheese, shredded
-
8
ounces
gruyere cheese, shredded
-
3
cups
half and half
-
2
ounces
parmesan cheese, grated, rennet free
Instructions
- Preheat the oven to 425°F.
- Toss the sliced potatoes with salt, garlic powder, and pepper in a large bowl.
- Melt 1 tablespoon of butter in a skillet over medium-high heat and add half of the potatoes.
- Toss the potatoes with the butter and arrange them in a single layer.
- Sprinkle half of the cheddar and gruyere cheese over the potatoes, then add the remaining potatoes on top.
- Reduce heat to medium and pour the half and half over the potatoes, adding bay leaves.
- Cook for 5 minutes.
- Spray a shallow dish with cooking spray and transfer the potatoes and cream into it.
- Cut the remaining butter into small cubes and scatter on top of the potatoes.
- Top with the remaining cheeses and bake for 30 minutes, until golden brown.
- Discard the bay leaves and let rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
453
Total fat
29g
Total carbohydrates
29g
Total protein
21g
Sodium
845mg
Cholesterol
91mg
You might also like