Description
The BEST Cheesy Scalloped Potatoes are all about the technique! After I learned this trick it’s been my go-to recipe.
Ingredients
Units
Scale
- 2 lbs. Russet potatoes, peeled and sliced with madoline, 1/8-inch thick
- 2 cups heavy whipping cream
- 3/4 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. nutmeg
- 1 1/2 cups shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F. Butter a 9X13 baking dish and set aside.
- In a large bowl, combine the sliced potatoes with heavy cream, garlic powder, salt, pepper, and nutmeg. Mix well with a big wooden spoon.
- Pour half of the potatoes into the prepared baking dish, pressing down to make them flat. Top with half of the Gruyere cheese and half of the mozzarella cheese. Make a second layer of potatoes and cheese.
- Cover tightly with aluminum foil and bake on the middle rack for 45 minutes. Uncover and bake 25-30 minutes more or until potatoes are completely tender. Allow to rest for about 10 minutes before serving.
Notes
- Leftovers: Refrigerate covered for up to 3 days or freeze for up to 2 months. Freezing may affect the texture of the potatoes.
Nutrition
- Serving Size: 4 ounces
- Calories: 211
- Sugar: 1.3 g
- Sodium: 300.4 mg
- Fat: 12.7 g
- Carbohydrates: 14.8 g
- Protein: 10.1 g
- Cholesterol: 42.4 mg