Cheesy Scalloped Potatoes

By The Stay At Home Chef

Ingredients

3-4 pounds russet potatoes (peeled)
1 cup heavy cream
1/2 cup grated parmesan cheese
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup shredded sharp cheddar cheese (optional)

Prep Time15mins
Cook Time60mins
Servings6

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch or 2-quart baking dish.

Thinly slice 3-4 pounds russet potatoes (peeled) using a mandoline, sharp knife, or food processor. Place the potato slices in a large mixing bowl.

Pour 1 cup heavy cream over the potatoes. Add 1/2 cup grated parmesan cheese, 2 cloves minced garlic, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon black pepper. Toss to coat the potato slices evenly with the cream and seasonings.

Arrange the potatoes in an even layer in the prepared baking dish. Sprinkle 1/2 cup shredded sharp cheddar cheese evenly on top (optional).

Bake in the preheated oven for about 1 hour, or until the potatoes are tender and the top is golden brown. Test for doneness by inserting a fork into the center of the potatoes; they should be soft. Serve hot.