Ingredients and Weight:
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the potatoes, heavy cream, milk, Parmesan cheese, parsley, and chives. Season with salt and pepper and toss to combine.
- Grease a 9x13 inch baking dish with olive oil.
- Pour the potato mixture into the prepared baking dish and bake for 1 hour, or until the potatoes are tender and the top is golden brown.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Creamy and cheesy
- Gluten-free
- Rich and flavorful
User Comments:
- "These scalloped potatoes are absolutely divine! They're so creamy and cheesy, and I love that they're gluten-free."
- "I've made this recipe countless times, and it never disappoints. My family and friends always rave about it."
- "These scalloped potatoes are the perfect side dish for any occasion. They're easy to make and always a hit."
Special Precautions and Tips:
- For a richer flavor, use a combination of heavy cream and milk.
- If you don't have heavy cream, you can substitute it with all milk, but the potatoes may not be as creamy.
- To prevent the potatoes from sticking to the baking dish, make sure to grease it well with olive oil.
- If you don't have fresh herbs, you can substitute them with dried herbs, but use only half the amount.
