Classic Cheesy Scalloped Potatoes
My favorite
recipe of potatoes gratin Dauphinoises, cheese and perfect - lightened a little
with milk instead of thick cream.
Ingredients
- 1/8 tsp Pepper
- 1/3 cup Parmesan Cheese
- 2 tsp Garlic Salt
- 1 tsp Onion Powder
- 1 cup Sour Cream
- 1 cup Broth Chicken or vegetable broth
- 1 cup Cheese Shredded (It can be a mix or just cheddar cheese)
- 3 lbs Potatoes Russet, Yukon Gold or Red Potatoes
- 1 tsp Thyme, fresh Fresh is best but dried will work in a pinch too.
Instructions
First, Preheat
the oven to 350 degrees.
Then, Start
by spraying your baking dish with a nonstick cooking spray.
Peel the
potatoes if you wish. Slice the potatoes. You will want the potatoes to be thin
1/8 "-1/4", as evenly as possible.
In a medium
bowl, mix chicken broth (vegetable broth can easily replace chicken broth),
sour cream, half cheddar and parmesan, garlic salt, onion powder, thyme and
pepper. Mix
Spread half
of the sliced potatoes in the bottom of your greased baking dish. Pour half
of the sauce over the potatoes. Spread the rest of the potatoes in the baking
dish and add the remaining sauce and the remaining cheese.
Bake at 350
degrees for about 1 hour or until the edges and top of the golden gratin
potatoes are golden brown and the potatoes are tender when forked. If the
cheese becomes too brown on top, simply cover the baking dish with aluminum
foil until the potatoes are tender in the oven with a fork.
Take the
baking dish out of the oven and let it cool for about 5 minutes before serving.
Happy Cooking Time.
