Cheesy Scalloped Hasselback Potatoes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

parmesan cheese

💰Cheaper: grated Romano cheese

Romano cheese is often less expensive and has a similar flavor.

Peel the 4 pounds of russet potatoes.

Slice the potatoes with a chef's knife or mandolin until they're an eighth of an inch thick.

In a large bowl, mix together the pepper jack cheese and cheddar cheese, reserving 2 ounces for the topping.

Mix in the minced garlic, heavy cream, salt, and black pepper; stir to combine.

Add the sliced potatoes to the bowl and mix with your hands to coat them without breaking them up.

Generously spray or butter a 2-quart casserole dish.

Begin placing the potato slices horizontally in the bottom of the dish.

Pour any remaining cheese and cream mixture on top of the potatoes.

Sprinkle the reserved 2 ounces of cheddar cheese over the top.

Preheat the oven to 450°F (232°C).

Cover the potatoes with foil and bake for 1 hour.

Uncover the potatoes and bake for an additional 55 minutes or until the potatoes are tender and the top is golden brown.

Let the dish sit for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens