Deluxe Scalloped Potatoes

Deluxe Scalloped Potatoes
2.7 from 3 ratings
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While I love a traditional scalloped potato, I’ve adapted my favorite way to make macaroni and cheese to a delicious, gooey potato dish. This is hearty enough to serve as a Meatless Monday entrée with a side salad. 
Servings
8
servings
scalloped potatoes
Ingredients
  • 3 pound yukon gold potatoes, peeled and sliced thin
  • 1 pint heavy whipping cream
  • 1/4 pound butter
  • 1 package cream cheese
  • 8 ounce sour cream
  • 8 ounce cottage cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound sharp cheddar, shredded, divided
  • 1 sleeve ritz crackers
  • 1 pound queso chihuahua, shredded
Directions
  1. Preheat oven to 350 degrees F.
  2. In a stock pot, boil one gallon of water. Add sliced potatoes and cook for 10 minutes. Drain.
  3. In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth. Remove the cream mixture from heat.
  4. In a large bowl, stir together cream mixture, sour cream, cottage cheese, salt, pepper, and ¾-pound sharp Cheddar, with a spatula.
  5. In a food processor, pulse Ritz crackers and remaining sharp Cheddar and queso chihuahua cheese until a fine crumb.
  6. Layer mixture with potatoes in a 9-by-13 casserole dish and top with cracker/cheese crumbs. Bake for 90 minutes, until bubbly.
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