The Secret To Making Your Best Scalloped Potatoes Ever
I love being able to have this in the pan, ready to go long before company arrives. It is nice to have the kitchen cleaned up before the meal actually goes in the oven so I can relax and savor the moments and memories without worrying about the mess.
Plus, this hearty comfort food goes with just about anything. Whether you are serving chicken, beef, or pork, go ahead and grab a bag of spuds.
This is what Rachel says about this yummy dish.
“Is it just me or do sc
alloped potatoes scream spring to everyone else? Layers of thinly sliced potatoes, lots of cheese, garlic and cream. What’s not to love. It is heavenly!”
You are so right Rachel, what is not to love about this easy to fix side that people cannot get enough of!
Ingredients:
- 3 medium Yukon Gold potatoes
- 2 cloves garlic, minced
- 3/4 tsp Morton salt
- 1/4 tsp McCormick ground black pepper
- 1/4 tsp red pepper flakes, optional
- 1 cup heavy cream
- 1/4 cup Kraft mild cheddar, shredded
- 1/4 cup sharp cheddar, shredded
- 1/2 Muenster cheese, shredded
- 1/3C Kraft Parmesan
- OPTIONAL- I love adding freshly chopped chives. It gives it a slight onion flavor and adds some color.
Directions:
- Preheat oven to 400°F. Lightly greased.
- Toss cheese together in a large bowl. Set aside.
- In a medium bowl whisk together salt, pepper, red pepper flakes and garlic with the heavy cream, set aside.
- Carefully peel and thinly slice potatoes.
- Add two layers of potatoes to prepared dish, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Top off with heavy cream mixture.
Bake for 50-60 minutes or until potatoes are fork tender and top is golden.
Quick Tip: Go ahead and make TWO pans since you are going through all the effort. If they don’t both get eaten you can put one in the freezer for later. Fix once, eat twice!
Classic scalloped potatoes have no cheese
My mom always had a layer of cheese in hers.. I loved the faint flavor of cheddar, but that could just be the way she made it when I was growing up. If she had some left over ham..she would dice that up and put it in as well.