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The Ultimate Scalloped Potatoes

The Ultimate Scalloped Potatoes
This image courtesy of recipelion.com

There’s nothing heartier than a potato casserole. This recipe for The Ultimate Scalloped Potatoes takes all the richness of potatoes and combines it with creamy cheese and buttery goodness. The Ultimate Scalloped Potatoes is a great side dish casserole recipe that your whole family will love. It’s the perfect dish to bring to potlucks or family get-togethers. You could even pull this recipe out around the holidays and serve it as a great potato side dish. Scalloped potatoes pair perfectly with almost any main course, which means you really can’t go wrong when choosing to cook this casserole. Feel free to customize this casserole recipe with your own dietary preferences, such as extra cheese or adding in vegetables to the mix. However you choose to serve this casserole, be confident that this family-favorite recipe will always wow at the dinner table. Your friends and family will be begging you for this recipe!

Notes



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Serves8

Cooking Time1 hr

Cooking MethodOven

Cooking Vessel Size8 x 8 inch Baking Pan

Ingredients

  • 2 pounds red potatoes, unpeeled, thinly sliced
  • 10 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 10 tablespoons Parmesan cheese
  • 5 tablespoons butter, cut into small bits
  • 2 1/2 cups half-and-half

Instructions

  1. Preheat oven to 400 degrees F. Spray an 8 x 8 inch bake dish with cooking spray.

  2. Place potatoes into a large bowl and sprinkle with flour, salt and pepper. Toss until potatoes are all coated with the flour.

  3. Spoon about one-fifth of the potatoes into the prepared dish in an even layer. Top with 1 tablespoon of butter and 2 tablespoons of Parmesan. Repeat layering four more times, reserving the final 2 tablespoons of cheese. Pour the cream over the potatoes and then sprinkle with the remaining cheese.

  4. Bake for 50-60 minutes until potatoes are tender and top is golden brown. Let stand 10 minutes before serving so potatoes absorb the juices.

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