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Casserole dish full of savory scalloped potatoes

Savory Scalloped Potatoes

Cook Time:
55 Minutes
Difficulty:
Medium
Serves Up To:
8 Servings

Nutrition Information

Total Fat
7.5g
Total Carbohydrates
30.5g
Cholesterol
19.9mg
Sodium
286.6mg
Potassium
721.9mg
Dietary Fiber
4.3g
Sugars
4.1g
Protein
9.5g

Ingredients

Potatoes:

  • 6 potatoes sliced (we used Yukon gold potatoes)
  • 3 tablespoons all purpose flour
  • 1 bay leaf
  • 1 garlic clove sliced
  • 1 teaspoon nutmeg powder
  • 2 teaspoons fresh thyme sprigs

Cheese Mixture

  • 1/2 cup grated Parmesan cheese
  • 1 cup cheddar cheese
  • 1 cup vegetable stock
  • Salt and pepper to taste

Directions

    Potatoes

    1. Thinly slice 6 Yukon potatoes (we used a mandolin for an even consistent cut).

    2. In a saucepan melt butter on medium heat, add in 3 tablespoons all purpose flour and whisk until smooth.

    3. Leave in 1 bay leaf and begin to add the almond breeze while constantly stirring with a whisk.

    4. Add 1 thinly sliced garlic clove, 1 teaspoon nutmeg powder, 2 teaspoons fresh thyme sprigs.

    Cheese Mixture

    1. Mix in 1/2 cup grated Parmesan cheese and 1 cup vegetable stock and bring the mixture to a simmer to thicken.

    2. Salt and pepper to taste.

    3. Remove bay leaf and remove almond milk mixture from heat.

    Bake

    1. Preheat oven to 375°F.

    2. Grease your casserole dish with a nonstick spray. Lay half of the sliced potatoes on the bottom of the casserole dish.

    3. Pour half of the almond breeze mixture over the the potatoes.

    4. Repeat the process until you have a second layer.

    5. Spread the 1 cup of cheddar on top and place casserole dish into the oven.

    6. Bake for 45 minutes or until potatoes are tender and fully cooked.

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