Scalloped Potatoes

Scalloped Potatoes


Yukon Gold Potatoes 4, peeled & sliced thin
Garlic 4 cloves, minced
Butter 2 tbsp., softened
Heavy Cream 1 cup
Chicken Stock 1 cup
Gruyere Cheese 1/3 cup, shredded
Garlic Powder 1/4 teaspoon
Onion Powder 1/4 teaspoon
Salt & Pepper To taste

To begin, peel the potatoes.

Then cut into thin slices, about 1/4 inch thick. Make sure the size is consistent to ensure even cooking!

Put slices in a bowl of cold water to soak for about 10 minutes. Drain water and pat slices dry.

Coat a baking dish with butter.

Combine heavy cream, chicken stock, grated cheese, minced garlic, garlic powder, onion powder, butter, salt & pepper in a separate measuring cup or bowl. (Measuring cups make it easy to pour later.)

Arrange sliced potatoes in a fallen domino effect in baking dish. You can add another layer or two, still arranging potato slices in domino effect.

Preheat oven to 325 degrees with rack set on the lower third of oven.

scalloped potatoes

Pour cream mixture over the potatoes.

Transfer baking dish to oven and bake covered for 60 minutes.

Then bake uncovered for another 30 minutes.

Remove from oven, let scalloped potatoes rest for about 5 – 10 minutes before serving.




1 hr 30 min


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