Creamy SCALLOPED POTATOES | How to Make CHEESY SCALLOPED or AU GRATIN Potatoes Recipe

Wash and peel 3 to 4 pounds of russet potatoes.

Grease a 9 by 13 inch baking dish with nonstick spray.

Slice the potatoes thinly using a mandolin or by hand.

Spread half of the sliced potatoes evenly in the baking dish.

In a bowl, combine 1 cup of chicken stock, sour cream, half of the cheddar cheese blend, all of the Parmesan cheese, onion powder, garlic salt, black pepper, and about a teaspoon of thyme. Mix until smooth.

Pour half of the sauce mixture over the first layer of potatoes.

Slice the remaining potatoes and layer them on top of the sauce.

Pour the remaining sauce mixture over the second layer of potatoes.

Sprinkle the remaining half of the cheddar cheese blend on top.

Place the baking dish in a preheated oven at 350 degrees Fahrenheit for about 1 hour, or until the potatoes are fork tender.

If the edges brown too much, cover with aluminum foil and continue cooking until fork tender.

Let the cheesy scalloped potatoes cool for about 5 minutes before serving.

Equipment Needed

Spice Level: