Scalloped Potatoes | The College Cook Thanksgiving

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to the college cooking show, we're making scalloped potatoes.

Peel the potatoes and if worried about oxidation, place them in ice water or toss in clarified butter.

Shred your own cheese for better quality and taste.

Slice the potatoes into even slices, about a quarter inch thick.

Preheat the oven to 350°F (175°C).

In a sauté pan, melt about 2 tablespoons of butter.

Layer the sliced potatoes in a spiral pattern in the pan, seasoning each layer with salt and black pepper.

Add a little heavy cream to the first layer of potatoes.

Repeat the layering process with more potatoes, seasoning, and cream.

Finish with any leftover cheese on top, including parmesan cheese.

Cover the dish with tin foil and bake for 30 minutes.

Remove the foil and bake for an additional 30 minutes to achieve a golden brown top.

For the last 5 minutes, turn on the broiler to low to get everything nice and golden and bubbling.

Let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens