Easter Scalloped Potatoes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Easter Scalloped Potatoes

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    NEWSLETTERS

    Easter Scalloped Potatoes
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    You know what would make Easter even more festive? Enjoying some scalloped potatoes.

    Serves six

    • 1 tbsp. butter
    • 4 garlic cloves, minced
    • 2 ½ cups heavy cream
    • 4 each all-purpose or Idaho potatoes, peeled, very thinly sliced
    • ½ cup  white cheddar cheese, grated
    • Salt and black pepper to taste

    Melt butter in heavy saucepan, add garlic and cook briefly until aroma is released. Do not burn!

    Add heavy cream, bring to a boil, turn down to simmer and let reduce for about 5 minutes until about 1¾  cups remain. Season well with salt and pepper.

    In large bowl, combine sliced potatoes and grated cheese, toss well to combine. Lay this mixture evenly into a 6 inch by 8 inch baking pan that has been coated with vegetable spray. Pour cream evenly over the layered  potatoes.

    Bake uncovered in a preheated 375°F oven for about 45 minutes to one hour, or until potatoes are tender and there is a deep brown crust on top.

    Let rest at room temperature for 5 minutes and serve. The dish can be made in advance and reheated if desired.