Scalloped Potatoes
65 mins (prep 30, cooking 35)
12 ingredients
4-6 servings
From America's Test Kitchen: "The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar."

Categories:  <-4-hours , time-to-make ,
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Serving Size (441.02 g)
Servings 4
Amount per Serving
Calories 607.91 Calories from Fat 340.92
% Daily Value *
Total Fat 37.88g 233.13%
Saturated Fat 23.59g 471.77%
Trans Fat 0.24g %
Cholesterol 126.7mg 168.94%
Sodium 231.84mg 38.64%
Total Carbohydrate 54.66g 72.88%
Dietary Fiber 3.79 g 60.72%
Sugars 3.65 g %
Protein 15.73g 125.83%
Vitamin A 1343.03IU% Vitamin C 16.98mg%
Calcium 287.96mg% Iron 2.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, fresh thyme, table salt