Name: Scalloped Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 pounds Yukon Gold potatoes (or russet); 2 cups chicken broth (or vegetable broth); 2 cups sour cream; 2 cups shredded swiss cheese; 2 cups shredded cheddar cheese; 1 cup chopped scallions; 2 tablespoons cornstarch; 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme); 1 teaspoon garlic powder (or 2 cloves fresh minced garlic); 1/2 teaspoon ground nutmeg; Salt and pepper (to taste)

Description

A rich and creamy scalloped potato dish, perfect for gatherings.

Ingredients

Scale

4 pounds Yukon Gold potatoes (or russet)
2 cups chicken broth (or vegetable broth)
2 cups sour cream
2 cups shredded swiss cheese
2 cups shredded cheddar cheese
1 cup chopped scallions
2 tablespoons cornstarch
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
1/2 teaspoon ground nutmeg
Salt and pepper (to taste)

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Instructions

Preheat the oven to 450 degrees F. Set out a 3 quart (9X13 inch) baking dish.
Shred both the cheeses, then mix them together. (Use block cheese and shred it yourself, because it melts better than pre-shredded cheese.)
In a medium bowl whisk the broth, sour cream, and cornstarch together until very smooth. Then whisk in the thyme leaves, garlic powder, nutmeg, 2 teaspoons salt and 1/2 teaspoon cracked black pepper.
Use a mandolin slicer, or sharp knife, to slice the potatoes into even 1/8 – 1/16 inch rounds. Make them as consistent as possible.
Layer one-third of the potatoes in the bottom of the dish. (They do not need to be arranged in a certain way; random overlapping is fine.) Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese and half the chopped scallions.
Repeat with the second layer of potatoes, liquid, cheese, and the remaining scallions. Add one final layer of potatoes, liquid, and cheese.
Cover the pan tightly with foil and bake for 45 minutes. Then remove the foil and bake another 10-15 minutes, until the top is golden and bubbly around the edges, and the potatoes in the center are fork-tender.
Let the scalloped potatoes rest for 10 minutes before serving so the cheese sauce thickens a little.

Notes

This dish can be prepared in advance and baked just before serving.
For a little extra flavor, try adding some bacon bits or garlic to the layers.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg