Creamy Scalloped Potatoes
 
Prep time
Cook time
Total time
 
A delicious potato side dish that pairs well with all your favorite roasted and grilled meats!
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 3-4 TBSP. butter, cold
  • 1 lb. Yukon gold potatoes
  • --- --- salt and pepper, to taste
  • 3 med. garlic cloves, finely minced
  • 1 cup half and half or light cream
  • ¼ cup Parmesan cheese (for topping)
  • ½-1 cup Gruyère cheese (for topping)
Instructions
  1. Preheat the oven to 350˚F. Mix the cheeses together and set aside.
  2. Peel the potatoes and slice very thinly with a mandolin (or a very sharp knife).
  3. Butter the bottom and sides of a 2-quart casserole dish (a Pyrex dish works well).
  4. Arrange a layer of potatoes on the bottom of the casserole. Season with salt and pepper the potatoes and then add some minced garlic. Dot with a little butter.
  5. Add another layer of potatoes, seasoning each layer with the salt, pepper, and adding some garlic. Repeat these steps until the potatoes are finished.
  6. Pour the cream over the mixture (it should cover about half the layers). With your hand, gently press down the top layer.
  7. Cover the scalloped potatoes with aluminum foil and bake for about 35-40 minutes. The potatoes should be translucent and the cream should bubble. Test the potatoes to make sure they are cooked through.
  8. Then, uncover the pan for the last 5-10 minutes of cooking and add the cheeses. Bake until the cheese is lightly brown and melted. If necessary, place your pan shortly under the broiler for a couple of minutes.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/roast-beef-with-creamy-scalloped-potatoes/