Pharmacy Notices
Breakfast | Side | Snack

Extra-Cheesy Scalloped Potatoes

  • 20 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 6

    Servings

  • 676 Calories
  • 44g Fat
  • 51g Carbs
  • 19g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 676 Calories
  • 44g Fat
  • 51g Carbs
  • 19g Protein
  • 50 Mins Total Time
  • 1 ½ Tbsp Unsalted Butter, cut into pieces, plus more for brushing
  • ½ Clove Garlic
  • ½ Cup Shredded Mozzarella Cheese
  • ½ Cup Shredded Asiago Cheese
  • 2 lbs Russet Potatoes, peeled, washed thoroughly and sliced ⅛ inch thick
  • 1 ¼ Tsp Salt
  • Pepper, to taste
  • 2 Cups Pasteurized Heavy Cream
  • ¼ Tsp Ground Nutmeg
  • 4 Bay Leaves
  • ¼ Cup Grated Parmesan Cheese
Recipe adapted from foodnetwork.com

Nourishment Note

Instructions

  • 6 Servings
  • 676 Calories
  • 44g Fat
  • 51g Carbs
  • 19g Protein
  • 50 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Preheat Oven & Coat Skillet Preheat oven to 425°F. Using a piece of butter, generously rub the inside of the skillet, evenly coating the bottom and sides. Rub the garlic clove over the inside of the skillet.

  • 3

    Heat Skillet Heat the skillet over medium-high heat.

  • 4

    Combine Cheese Combine the mozzarella and asiago cheese in a mixing bowl.

  • 5

    Cook Potatoes To the heated skillet, spread half the potatoes to evenly cover the bottom of the skillet. Sprinkle ¾ teaspoon salt over the potatoes, half the cut-up butter, half the cheese mixture, and pepper, to taste. Layer the remaining potatoes.

  • 6

    Add Cream & Seasoning Pour the cream over the potatoes. Sprinkle the nutmeg, bay leaves, and remaining butter pieces. Allow to simmer for 3-4 minutes.

  • 7

    Add Remaining Cheese Sprinkle the remaining cheese mixture and parmesan cheese over the dish.

  • 8

    Transfer Skillet to Oven Using an oven-mitt, carefully transfer the skillet to the preheated oven. (If you don’t have an oven-proof skillet, transfer the potatoes to a buttered 9x13-inch baking dish.)

  • 9

    Bake & Serve Bake until the cheese is golden and bubbly, about 25 minutes. Allow to rest for 5 minutes before serving. Discard the bay leaves before consuming.

  • 10

    Store Refrigerate potatoes after 2 hours. Cheesy potatoes will keep in the fridge in an air-tight container for up to 2 days.

  • 11

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe adapted from foodnetwork.com

Allergen Swap

  • DDairy

    Replace cheese and butter with dairy-free versions; there is no replacement for heavy cream.

Fatigue Buster

  • Ask for Assistance

    Have a friend or family member help prepare the dish when energy levels are extra low.

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