Description
Delightful scalloped potatoes baked in a cast iron skillet, offering a creamy, cheesy texture with a golden crust.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the potatoes.
- Mix the heavy cream, milk, garlic, salt, and pepper in a large bowl.
- Grease the cast iron skillet with butter.
- Layer half of the sliced potatoes in the skillet, then pour half of the cream mixture over them.
- Sprinkle half of the cheese on top.
- Repeat the layering with the remaining potatoes, cream mixture, and cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
- Let it cool slightly before serving. Garnish with chopped parsley.
Notes
For added crunch, consider topping with breadcrumbs before the final bake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg