Simple Scalloped Potatoes

By Addie

When thinking of a potato side dish for a meal, I often dismiss scalloped potatoes as being “too much work”. Fact is, they’re really no more work than mashed. I need to remind myself of that more often! These potatoes are a little indulgent when made with whipping cream but they are really, really yummy (and perfect for a special dinner or buffet table). To lighten them up for an every-day meal, substitute half and half or even whole milk with a bit of flour and butter sprinkled on the potatoes to thicken up the sauce. These are quick and easy, rich and satisfying. A great side dish.

Ingredients

• 1 1/2 pounds potatoes (8-10 medium potatoes)
• Vegetable Oil
• 1 1/2 –2 cups 35% whipping cream (or lighten it up with 10% cream and bit of added flour)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder or fresh minced garlic
• 1/4 tsp. white or black pepper
• 1 pinch of grated nutmeg

Details

Adapted from fortysomething.ca

Preparation

Step 1

Wash and peel the potatoes. Slice into thin rounds about 1/4 inch thick. Place into a lightly oiled 9×13 inch shallow baking dish (Note: if using a lighter cream, sprinkle a couple of Tablespoons of flour and a few pats of butter in between the potato layers to thicken sauce).

In a large bowl, combine cream, Parmesan, garlic, pepper and nutmeg. Pour over potatoes and blend to coat slices with mixture.
Bake uncovered in a 400 ° oven until tender, about 45 minutes to 1 hour. For less crisp potatoes, cover baking dish with foil after 30 minutes of baking.