There’s nothing quite as comforting as the aroma of freshly baked potatoes wafting through the house. Our loaded scalloped potatoes promise not just to tantalize your olfactory senses but to deliver a sublime culinary experience.
This dish is a symphony of flavors and textures. Russet potatoes are peeled and finely sliced, layered in a baking dish, and then drowned in a luscious mix of heavy cream and whole milk infused with garlic. A generous layer of sharp cheddar cheese and crumbled beef adds a rich, savory note. The dish is baked until the potatoes are soft, the cheese is bubbling, and the top is golden brown. The finishing touch – a sprinkle of fresh chives – adds a burst of color and a hint of freshness. It’s the ultimate comfort food and a dish that’s sure to impress at any dinner table.
Ingredients:
- 6 medium Russet potatoes, peeled
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 10 slices beef, cooked and crumbled, divided
- Fresh chives, chopped for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- Slice the peeled potatoes to approximately 1/8 inch thickness. Set aside.
- In a saucepan over medium heat, combine the heavy cream, whole milk, garlic, salt, and pepper. Stir until the mixture starts to simmer, then remove from heat.
- In a greased baking dish, arrange the potato slices and pour the cream mixture over them.
- Sprinkle half of the shredded cheese and half of the crumbled beef over the top.
- Bake for about 60 minutes, or until the potatoes are tender.
- Sprinkle the rest of the cheese and beef on top, and bake for another 15-20 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh chives before serving.
Prep Time: 15 minutes | Cooking Time: 80 minutes | Total Time: 95 minutes
Kcal: 530 kcal | Servings: 8 servings
