Baked Creamy Potato Comfort
This is one of those cherished dishes that came to life in a seemingly ordinary way but is sure to last a lifetime in our household. It’s my personal spin on scalloped potatoes, perfect for blending rich cream and fresh potatoes from our garden and a way to make weekly dinners feel even more special. – Sylvia B., MB
- Prep: 20 minutes
- Cooking: 1 hour
Ingredients
- 1 tbsp (15 mL) Canadian butter, softened
- 8 large yellow or red-skinned potatoes, peeled
- 1 ½ cups (375 mL) Canadian 35% cream
- 1/2cup (125 mL) grated Canadian Parmesan cheese, divided
- 2 tsp (10 mL) roasted garlic and peppers seasoning
- 2 tsp (10 mL) chopped fresh parsley or chives
Make it with Canadian Dairy
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Preparation
Preheat oven to 350°F (180°C). Grease a 13 by 9-inch (33 by 23 cm) baking dish with butter.
Cut a potato into 1/8-inch (3 mm) slices; keep slices together in shape of potato and transfer to greased dish. Press down on slices to flatten and separate them slightly. Repeat with remaining potatoes to fill dish.
In medium bowl, stir together cream, ¼ cup (60 mL) Parmesan and roasted garlic and peppers seasoning. Pour over potatoes. Sprinkle remaining Parmesan on top.
Bake for 55 minutes to 1 hour or until potatoes are tender and cheese is golden. Let stand for 10 minutes, then garnish with parsley before serving.
Tips
If desired, sprinkle with crispy cooked chopped bacon during the last 5 minutes of baking.
Nutritional information
Per serving| Energy: | 452 Calories |
| Protein: | 9 g |
| Carbohydrate: | 61 g |
| Fat: | 20 g |
| Fibre: | 9 g |
| Sodium: | 255 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 122.99 mg |
| Potassium: | 46 % |
| Vitamin B6: | 46 % |
| Vitamin C: | 37.98 % |
| Niacin: | 36 % |
