Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings
These Cheesy Scalloped Potatoes are well-put together. They are perfectly seasoned. You will surely have a great time with these delicious treats! Try it now!
Ingredients:
2 1/2 c mozzarella cheese grated
3 tbsp butter
2 c heavy whipping cream
2 1/2-3 pounds of russet potatoes, thinly sliced
1 tbsp fresh thyme leaves
3 garlic cloves, minced
1 1/2 tsp Kosher salt or to taste
1/4 teaspoon pepper
Directions:
In a glass bowl with hot water, add the potato slices.
Place the bowl in the microwave and heat the potato slices for about 15 minutes or until nearly tender. Remove the water.
Add 3 tbsp of butter, 2 cups of heavy cream, and 3 minced garlic cloves into a heat-proof bowl. Whisk until well blended.
Place the bowl in the microwave and heat the mixture for about 2 minutes or until the butter has melted completely.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Lay the potato slices into a cast-iron skillet and arrange them in a single layer.
Pour about 1/3 of the heavy whipping cream, then season with 1/3 tbsp of freshly chopped thyme, salt, and pepper.
Top everything with about 1/3 of the mozzarella cheese. Repeat the process until everything is arranged in layers ending with cheese. Cover it with foil.
Place the skillet in the preheated oven and bake the Cheesy Scalloped Potatoes for 30 to 40 minutes or until done.
Remove the cover, then sprinkle more cheese on top. Broil for a few minutes until the cheese has melted completely.
Allow it to rest for a few minutes at room temperature.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 792 kcal | Carbohydrates: 79g | Protein: 22g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 962mg | Potassium: 1861mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1717IU | Vitamin C: 27mg | Calcium: 352mg | Iron: 4mg
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