Scalloped potatoes is a side dish that we save for special occasions and holidays. It’s creamy, decadent and oh so rich. That’s exactly the reason why we can’t have this daily, but it’s definitely worth the occasional splurge! Thinly sliced Yukon Gold Potatoes are layered in a baking dish, sprinkled with salt, pepper, cheddar and jack cheese and then another layer of potatoes, seasonings and cheese. Heavy cream and butter is then poured on top of the potatoes and then baked. The results are delicious. The potatoes are like a blank canvas, absorbing all the luscious creaminess from the cream and the butter and cheese adds a savory bite to the dish. It’s a special side dish that surely will impress. The great part is that you can assemble this ahead of time or even bake it off earlier in the day. Just bake or warm it up in the oven when you’re ready to serve. We made this dish last Christmas and Easter and it’s always a favorite with our families.
Prep: 20 minutes Bake time: 55 to 60 minutes Makes: 1 9×13 pan
3 lbs. Yukon Gold Potatoes, peeled
1 ¼ tsp sea salt
1 tsp. black pepper
2 C. shredded cheddar jack cheese
2 C. heavy whipping cream
4 Tbs. butter
- Preheat oven to 400º. Butter a 9 x 13 inch glass baking dish.
- Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
- Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1 cup of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
- Warm the heavy cream and butter in a small sauce pan over medium low heat. Bring to a simmer and then pour the cream and butter over the potatoes. Push the potatoes down to fully submerge the potatoes into the cream. Cover dish with foil and bake on the middle rack of the oven for 30 minutes. Then remove foil and bake for another 25 minute until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking.
- Remove from oven and let sit for at least 10 minutes before serving.
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