Fleming's Scalloped Potatoes Recipe
Layers of tender potatoes baked in a rich, creamy sauce—this Fleming's favorite dish is so dreamy!I like to use a mix of Gruyère and Parmesan because they melt well and add just the right amount of sharpness.A touch of nutmeg in the sauce makes a surprising difference, bringing out the richness of the cream and cheese.For a golden, crispy top, broiling the dish for the last few minutes of baking works wonders.
Ingredients
- 2 lb. Potatoes thinly sliced
- 2 cups Heavy Cream
- 1 cup Half-and-Half
- 1 cup Parmesan Cheese grated
- 2 Jalapeños chopped
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 cloves Garlic minced
- 2 tbsp Butter
- Step-by-Step
Instructions
- Preheat your oven to 350°F.
- Spray a 9x12 inch baking dish with non-stick cooking spray.
- In a saucepan, melt butter over medium heat.
- Add jalapeños and garlic, and sauté for 4 minutes.
- Add heavy cream, half-and-half, salt, and pepper to the saucepan.
- Bring this mix to a simmer.
- In a large bowl, toss the sliced potatoes in the cream mixture until they're well-coated.
- Layer them evenly in the prepared baking dish.
- Sprinkle Parmesan cheese over the top.
- Bake uncovered for 40-45 minutes until potatoes are tender and golden brown.
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