These French make-ahead scalloped potatoes are rich and glorious.
- Portion size 6 servings
- 6 baking potatoes peeled and thinly sliced
- 2 cups whipping cream
- 3/4 teaspoons salt
- 1/4 teaspoon nutmeg
- 1 pinch pepper
- 1 clove garlic
- 1/2 teaspoon butter
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded Swiss cheese
In large saucepan, bring potatoes and whipping cream to boil; reduce heat and simmer, uncovered, stirring often, for 10 minutes. Stir in salt, nutmeg and pepper.
Meanwhile, rub 11 x 7-inch, (2 L) baking dish with garlic and butter. Mince garlic and sprinkle in dish. Spread potato mixture in dish; let cool slightly. Sprinkle with cheese. (Can be cooled, covered and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes. Bake, covered in 350ºF (180ºC) oven for 30 minutes before continuing.) Bake, uncovered, in 350ºF (180°C) oven for 25 to 30 minutes or until golden brown.
Nutritional facts Per serving, about:
- Protein 7 g
- Calories 415.0
- Total carbohydrate 29 g