Deluxe Scalloped Potatoes
While I love a traditional scalloped potato, I’ve adapted my favorite way to make macaroni and cheese to a delicious, gooey potato dish. This is hearty enough to serve as a Meatless Monday entrée with a side salad.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 teaspoon salt
- 1 pint heavy whipping cream
- 1/2 teaspoon pepper
- 1/4 pound butter
- 8 ounce sour cream
- 1 package cream cheese
- 3 pound yukon gold potatoes peeled and sliced thin
- 8 ounce cottage cheese
- 1 pound sharp cheddar shredded, divided
- 1 sleeve ritz crackers
- 1 pound queso chihuahua shredded
- Carbohydrate 34.73264658282 g
- Cholesterol 176.186002154015 mg
- Fat 55.3461752779731 g
- Fiber 3.76106722174966 g
- Protein 24.16571180814 g
- Saturated Fat 34.0593128587562 g
- Serving Size 1 1 Serving (413g)
- Sodium 651.565193904151 mg
- Sugar 30.9715793610703 g
- Trans Fat 4.21543705192787 g
- Calories 724 calories
Preheat oven to 350 degrees F.In a stock pot, boil one gallon of water. Add sliced potatoes and cook for 10 minutes. Drain.In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth. Remove the cream mixture from heat.In a large bowl, stir together cream mixture, sour cream, cottage cheese, salt, pepper, and ¾-pound sharp Cheddar, with a spatula.In a food processor, pulse Ritz crackers and remaining sharp Cheddar and queso chihuahua cheese until a fine crumb.Layer mixture with potatoes in a 9-by-13 casserole dish and top with cracker/cheese crumbs. Bake for 90 minutes, until bubbly.
