Scalloped Potatoes have always been one of my favorite sides since I was a child. Even as an adult, the thought of finding a comforting dish of scalloped potatoes in my parents fridge after a long night out still brings back fond memories of my childhood. Growing up, my mother was an expert in cooking with butter and cream, but as I’ve grown older, I’ve realized the importance of balance and moderation in my daily life and cooking. That’s why I’ve come up with a recipe that provides all the comforting flavors of traditional scalloped potatoes without sacrificing flavor or health. This recipe is a perfect example of how I strive to find a happy medium in my cooking, where I can indulge in my cravings without overindulging.

I prefer to use a sharp chef’s knife to cut my potatoes, but if you’re more comfortable, you can also use a mandolin to slice them evenly. Before pouring the cream and vegetable broth over the potatoes, you can mix it together in a separate dish, or simply add it directly to the dish with the potatoes. If there isn’t enough liquid to cover the potatoes, add a little extra vegetable broth or cream to ensure that the top layer of potatoes are almost covered. Though the dish may not look very appetizing before it goes into the oven, trust me, it will come out beautifully and taste delicious.

I hope this dish becomes a delicious and comforting potato side dish in your life. Don’t forget to tag @roxiecappell in all your creations. Please send me photos of what your scalloped potatoes look like before going into the oven so I can see that I’m not the only one whose scalloped potatoes look a bit messy before cooking.

Healthish Scalloped Potatoes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 3 large potatoes washed and peeled
• ▢ 1/2 cup of heavy cream
• ▢ 1 cup of vegetable broth
• ▢ 1 teaspoon of garlic powder
• ▢ Salt and pepper to taste
• ▢ 1 cup of shredded cheddar cheese

Instructions:

• Preheat the oven to 375°F.
• Slice the potatoes into 1/4 inch rounds and arrange them in a single layer in an oven-safe dish.
• Repeat the layering of potatoes in the dish, making sure not to exceed two layers.
• Pour the heavy cream and vegetable broth over the potatoes, making sure both layers are fully covered.
• Sprinkle garlic powder, salt, and pepper on top of the potatoes.
• Bake in the preheated oven for 40 minutes.
• Check if the potatoes are fully cooked and tender. If not, bake for an additional 10 minutes.
• Once the potatoes are cooked, sprinkle shredded cheese on top and bake for 5 more minutes, or until the cheese is melted and golden.
• Let the scalloped potatoes rest for 5-10 minutes before serving. Enjoy!