The Best Scalloped Potatoes
These are The Best Scalloped Potatoes! Made with chicken stock and heavy cream, they are a lighter version than the original.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 10 people
- 2 1/2 pounds russet potatoes sliced thin
- 1 cup chicken stock
- 1 cup heavy cream
- 1 onion diced small
- 2 TBSPs unsalted butter
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried thyme
- 1/4 tsp black pepper
- 1 cup cheddar cheese freshly grated
- 1 cup French's® Crispy Fried Onions
- fresh parsley for garnish optional
Preheat your oven to 425 degrees. Spray a 8 by 8 inch baking dish with cooking spray.
After peeling and slicing your potatoes put them in a large bowl and cover with chicken stock and heavy cream so they don't brown as you prepare the rest of the recipe.
Over medium heat in a large dutch oven, melt the butter. Add in the onion and cook until translucent, 5 to 7 minutes. Add in the garlic powder, salt, thyme, and black pepper.
Add the potatoes, cream, and stock to the dutch oven and bring to a simmer. Cover and cook for 10 minutes or until the potatoes are tender and can be sliced with a paring knife with little resistance.
Transfer the potato mixture to the baking dish and smooth into an even layer. Top with the cheddar cheese and bake for 10 minutes. Remove from the oven, top with French's® Crispy Fried Onions and bake for an additional five minutes.
Let stand 10 minutes. Garnish with fresh parsley and serve.
Serving: 1serving | Calories: 320kcal | Carbohydrates: 30.2g | Protein: 7.2g | Fat: 19.3g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4.3g | Trans Fat: 0.2g | Cholesterol: 44.3mg | Sodium: 657.4mg | Potassium: 744.3mg | Fiber: 3.2g | Sugar: 2.4g | Vitamin A: 712IU | Vitamin C: 33.2mg | Calcium: 120.9mg | Iron: 1.8mg