Description
A creamy and cheesy scalloped potatoes dish that’s perfect for any occasion.
Ingredients
Scale
- 3 pounds potatoes (Russet, Yukon gold or red potatoes)
- 1½ cups chicken broth (can substitute vegetable broth)
- 1½ cups sour cream
- 1½ cups shredded cheddar cheese (divided)
- 1/3 cup Parmesan cheese
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9″ x 13″ baking dish with nonstick cooking spray and set aside.
- Peel and slice the potatoes about 1/8″-1/4″ thick, as evenly as possible. Set aside.
- In a medium mixing bowl, combine the chicken broth, sour cream, half of the cheddar cheese, Parmesan cheese, garlic salt, onion powder, thyme, and pepper.
- Spread half of the sliced potatoes into the bottom of your greased baking dish, then pour half of the sauce over the potatoes.
- Layer the remaining potatoes in the baking dish and add the rest of the sauce and the rest of the cheddar cheese.
- Cover loosely with aluminum foil and bake in your preheated oven for about 1 hour, or until the edges and top of the scalloped potatoes are golden brown and the potatoes are soft when poked with a fork.
- Remove the foil and continue to cook for 15-20 minutes until the cheese on top becomes golden brown.
- Once cooked, remove from the oven and let cool for about 5 minutes before serving. Enjoy!
Notes
- This dish can be prepared ahead of time and baked just before serving.
- For extra flavor, consider adding cooked bacon or ham to the layers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg