Directions
- 1Peel the Russet potatoes.
- 2Slice the potatoes into thin 1/8-inch slices using a box grater with a slicing edge.
- 3Melt the salted butter in a 2 to 3-quart Dutch oven over medium-high heat.
- 4Add the minced garlic and toast for about 60 seconds.
- 5Pour in the chicken broth, heavy cream, salt, black pepper, and ground nutmeg.
- 6Stir the mixture until combined.
- 7Add the sliced potatoes into the pot, submerging them in the liquid.
- 8Bring the mixture to a simmer, then reduce the heat to medium-low and cover with a lid.
- 9Let it simmer for 10 minutes, stirring every 2 minutes to ensure the potatoes stay in the liquid.
- 10Transfer the potatoes to a lightly greased 2-quart casserole dish.
- 11Spread the potatoes into an even layer in the dish.
- 12Sprinkle the freshly shredded Parmesan cheese on top.
- 13Bake the casserole in a 425°F (220°C) oven for 15 minutes, or until bubbly and golden brown.
- 14Let the scalloped potatoes sit for about 10 minutes to cool before serving.
Ingredients
- 2 pounds Russet potatoes
- 2 tablespoons salted butter
- 2 teaspoons minced garlic
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 0.5 cup freshly grated Parmesan cheese
Equipment
potato peelercutting boardbox graterdutch ovenspoonbaking dishoven mittsoven
Tips
- This is a game-changing method to enjoy scalloped potatoes on a weeknight.
- No need to worry about uncooked potatoes with this method.
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