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Scalloped Potatoes

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Scalloped Potatoes

Course Side Dish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Calories 229kcal


  • 3 pounds yukon gold potatoes
  • 1 cup low-fat 1% milk
  • 1 Tablespoon garlic minced
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • 1 Tablespoon butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese


  • Preheat oven to 400 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
  • Scrub then dry potatoes and cut into thin 1⁄8” slices; set aside.
  • Add milk, garlic, salt, pepper, thyme and nutmeg to a saucepan over medium-high heat. Bring to a boil then add butter and whisk together until butter is completely melted; remove from heat and set aside.
  • Arrange half the potatoes in an even layer in prepared baking dish. Top with 1⁄2 cup shredded cheddar cheese and 1⁄4 cup grated parmesan cheese. Repeat layers again then pour milk mixture over the top of potatoes.
  • Bake, uncovered, for 40 minutes or until potatoes are tender and golden brown.


MFP: MFF Scalloped Potatoes
April 2021


Serving: 6.7ounces | Calories: 229kcal | Carbohydrates: 32.7g | Protein: 8.9g | Fat: 6.9g
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