Scalloped Potatoes

When Thanksgiving comes around, it’s all about turkey, stuffing, carrots and mashed potatoes. But there are occasions I like to change things up a tad.

Potatoes, for instance, don’t have to be just mashed with gravy. Scalloped potatoes are just as easy to make.

I found this Scalloped Potatoes recipe from Real Simple and made little adjustments I knew my family and friends would love.

The potatoes come out perfectly tender and have light cream infused with thyme coating each slice. Topped with a slightly golden cheddar cheese crust, it’s an ideal side to serve along your roasted turkey.

To speed up the slicing process, use a mandoline. Be careful though not to get carried away as you slice to avoid injury. Some vegetable spiralizer tools also have a part that allows you to create ribbon-like slices too.

It would work just as well. No matter how you decide to cut it, I know you’ll like this dish. Happy Thanksgiving to everyone!

How Many Calories per Serving?

This recipe is only 538 calories per serving.

What Dishes to Serve with This Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Parmesan Pumpkin Fritters

Parmesan Garlic Bread

Angel Hair Pasta with Seafood

Blackened Chicken Pasta

Yield: 8 people

Scalloped Potatoes

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Scalloped Potatoes - creamy, cheesy and rich potatoes that everyone will be begging for more, learn this easy scalloped potatoes recipe.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 2 tablespoons (30 g) unsalted butter
• 1 medium onion, finely chopped
• 2 cups (475 ml) heavy cream
• 2 cups (475 ml) milk
• 2 sprigs thyme, plus extra for garnish
• 1/4 teaspoon (1.75 ml) ground nutmeg
• kosher salt, to taste
• black pepper, to taste
• 4 pounds (1800 g) russet potatoes, peeled and thinly sliced
• 1 1/2 cups (169.5 g) cheddar cheese, shredded

Instructions

1. Preheat the oven to 375°F (190°C). Coat a 9x13-inch baking dish with nonstick spray; set aside.
2. In a pot, melt the butter and cook the onions until softened. Add the cream, milk, thyme and nutmeg. Season with salt and pepper and bring to a simmer.
3. Add the potatoes and cook until tender, 30 to 35 minutes. Stir occasionally.
4. Remove the thyme sprigs and pour the potatoes into the baking dish. Top with cheese.
5. Bake for 20 to 25 minutes, until the top is slightly golden. Allow the dish to sit for a minimum of 15 minutes before serving. Sprinkle with extra thyme leaves, if desired.

Notes

If you want to try a different cheese, I recommend gruyere. It's sweet, but slightly salty.

Nutrition Information

Yield

8

Serving Size

8 people
Amount Per Serving Calories 538Total Fat 34gSaturated Fat 21gUnsaturated Fat 0gCholesterol 117mgSodium 192mgCarbohydrates 47gFiber 3gSugar 5gProtein 13g