Scalloped Potatoes
Easy Scalloped Potatoes are a decadent side dish. With layers of potatoes, heavy cream and a touch of nutmeg. Perfect for holiday meals!
Servings 4 Servings
Calories 497kcal
Ingredients
Ingredients:
- 1 1/2 lbs russet potatoes or yukon gold sliced into 1/8 inch slices
- 2 tablespoons butter cut into pieces
- 4 cloves garlic minced
- 1 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 cup freshly grated romano cheese
- Parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Butter a 2 quart casserole dish. Place one layer of potatoes, overlapping in the bottom of the prepared dish. Sprinkle one tablespoon of the diced butter over the top. Sprinkle 1/2 of the minced garlic over the top. Top with 1/2 of the romano cheese.
- Heat heavy cream, nutmeg, black pepper and salt in a pot over medium heat. Once hot, but not boiling, pour half of the sauce over the top of the potatoes. Layer the remaining potatoes, butter and garlic over the top. Pour the remaining sauce over the top. Cover and cook for 35 minutes or until potatoes are tender and edges are bubbly.
- Remove from oven, top with remaining cheese. Cook for 10 more minutes, turn on the broiler and broil for 2 - 3 minutes or until the top is golden brown. Remove from oven and let stand 5 minutes. Serve hot.
Notes
If you use russet potatoes, peel them. If you use yukon gold, you won't need to peel them. I like to use a combo of both.
If you don't have Romano, Parmesan is a good substitute.
Nutrition information for estimation purposes only.
Nutrition
Calories: 497kcal | Carbohydrates: 35g | Protein: 11g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 772mg | Potassium: 831mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1380IU | Vitamin C: 11mg | Calcium: 230mg | Iron: 2mg