Deluxe Scalloped Potatoes

This is hearty enough to serve as a Meatless Monday entrée with a side salad
scalloped potatoes

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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. 

8
Servings
671
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Pounds Yukon gold potatoes, peeled and sliced thin
  • 1 pint heavy whipping cream
  • 1/4 Pound butter
  • 1 package cream cheese
  • 8 Ounces sour cream
  • 8 Ounces 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

Preheat oven to 350 degrees F.

In a stock pot, boil one gallon of water. Add sliced potatoes and cook for 10 minutes. Drain.

In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth. Remove the cream mixture from heat.

In a large bowl, stir together cream mixture, sour cream, cottage cheese, salt, pepper, and ¾-pound sharp Cheddar, with a spatula.

In a food processor, pulse Ritz crackers and remaining sharp Cheddar and queso chihuahua cheese until a fine crumb.

Layer mixture with potatoes in a 9-by-13 casserole dish and top with cracker/cheese crumbs. Bake for 90 minutes, until bubbly.

 

Nutritional Facts

Total Fat
46g
66%
Sugar
28g
31%
Saturated Fat
26g
100%
Cholesterol
142mg
47%
Carbohydrate, by difference
35g
27%
Protein
32g
70%
Vitamin A, RAE
268µg
38%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
840mg
84%
Choline, total
35mg
8%
Fiber, total dietary
2g
8%
Fluoride, F
10µg
0%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
45mg
14%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
605mg
86%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
902mg
60%
Vitamin D (D2 + D3)
1µg
7%
Water
236g
9%
Zinc, Zn
4mg
50%

Scalloped Potatoes Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Scalloped Potatoes Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.