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August 8, 2011
Scalloped Potatoes
Potato Favorites
Prep time:
25 minutesCooking time:
1 hour“Replace the whipping cream with 3/4 cup fat-free chicken broth. You'll save money and at the same time end up with a lighter, more healthful dish-without sacrificing taste.”
Ingredients
Serves 6
- 6 medium Russet potatoes, peeled
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup whipping cream
- 1/3 cup butter
- 1/2 cup shredded Cheddar cheese
- 1 tablespoon snipped fresh parsley, or 1 teaspoon dried parsley
Directions
1
Preheat oven to 325°F. Cut the potatoes into julienne strips. Place in a greased 2-quart casserole.
2
Sprinkle with salt and pepper. Cover with foil. Bake for 45 minutes or until tender.
3
Heat whipping cream and butter in a saucepan until butter melts. Pour over potatoes.
4
Sprinkle with Cheddar. Bake, uncovered, for 15 minutes longer or until lightly browned. Remove from the oven and sprinkle with parsley. Serve hot.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
For quick and easy preparation, peel the potatoes with a swivel peeler and then slice them in a food processor. If the potato is too large for the feed tube, cut in half vertically.
Great Pairings
Oven-Barbecued Chicken
To make sure you don't waste a drop of the honey, lightly coat the measuring cup with vegetable oil before measuring. This will allow all the honey to slip neatly out of the cup.
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