2.666665
3 ratings

Deluxe Scalloped Potatoes

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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. 

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.