Deluxe Scalloped Potatoes
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.
Servings
8
Ingredients
- 3 pound yukon gold potatoes, peeled and sliced thin
- 1 pint heavy whipping cream
- 1/4 pound butter
- 1 package cream cheese
- 8 ounce sour cream
- 8 ounce cottage cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound sharp cheddar, shredded, divided
- 1 sleeve ritz crackers
- 1 pound queso chihuahua, shredded
Directions
- 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.