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Scalloped Potatoes
This potato casserole features thin slices of potato in a rich cream sauce with plenty of cheese. It’s incredibly rich and indulgent, but seriously delicious!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Calories:
576
kcal
Author:
Lyuba Brooke
Ingredients
3
lbs
Idaho potatoes
2
cups
heavy whipping cream
1/2
cup
mayo
1/2
cup
sour cream
1
cup
shredded Monterrey Jack cheese
1
cup
shredded sharp cheddar cheese
2
tsp
onion powder
2
tsp
garlic powder
salt
fresh cracked black pepper
Toppings:
1-1 1/2
cups
shredded cheese for topping
Green onion and parsley for garnish
US Customary
-
Metric
Instructions
Preheat the oven to 350 and grease a 13x9 casserole baking pan with some vegetable oil.
In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper.
Slice potatoes very thin. (You can use a mandoline slicer just remember to be very careful and watch your fingers.)
Spread a thin layer of cream sauce in the bottom of the baking pan.
Start layering 1/3 of potatoes in one even layer. Spread 1/3 of shredded cheeses over potatoes and then 1/3 of the sauce.
Repeat potatoes, cheese, and sauce two more times.
Add some more cheese on top.
Cover with foil and bake for 1 hour. (TIP: spray the part of foil that will be touching potatoes with cooking spray so it doesn't stick to cheese.)
Take off the foil and bake fore another 15-20 minutes. Insert a butter knife in the center part to make sure that the potatoes are tender.
*Optional: Serve with some finely chopped green onions or parsley on top.
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Nutrition
Calories:
576
kcal
|
Carbohydrates:
34
g
|
Protein:
12
g
|
Fat:
44
g
|
Saturated Fat:
22
g
|
Cholesterol:
122
mg
|
Sodium:
295
mg
|
Potassium:
814
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1225
IU
|
Vitamin C:
10.3
mg
|
Calcium:
286
mg
|
Iron:
1.8
mg