|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a special, rich recipe that's perfect for Easter or Christmas dinner. It's very simple, but the result is so much more than the sum of the ingredients.
The combination of tender potatoes, heavy cream, mustard, garlic, butter, and Parmesan cheese meld together to make one of the best side dishes ever. Whether you're serving ham, roast beef, roast chicken or turkey, or just a plain old meatloaf, this recipe will beautifully complement the main protein, thanks to its creaminess and umami flavor.
You can use any kind of potatoes you'd like in this recipe. Standard russets are the top choice, but try Yukon Gold potatoes for a beautiful warm yellow color and even more buttery flavor. Red potatoes will work as well in a pinch. Don't use the refrigerated sliced potatoes that are ready to bake—they just don't absorb the cream as well as fresh potatoes do. Real whipping cream also ensures the best results.
If you have leftovers of this wonderful recipe, you can serve it again; just reheat in the oven or in the microwave or make ham and scalloped potatoes. There's no better way to use holiday ingredients.
- 8 russet potatoes (about 6 1/2 pounds peeled and cut into 1/8-inch slices)
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 1/2 cups heavy whipping cream
- 1/2 cup milk
- 3 tablespoons Dijon mustard
- 3 garlic cloves (minced)
- 3 tablespoons butter
- 1/3 cup Parmesan cheese (grated)
Gather the ingredients and preheat the oven to 350 F.
Layer the sliced potatoes in a greased 9x13-inch glass baking dish and season with the salt and white pepper to taste.
Combine the cream, milk, mustard, garlic, and butter in a heavy saucepan and heat just to the boiling point over medium-high heat, stirring frequently with a wire whisk.
Pour the hot cream mixture over the potatoes.
Cover the casserole dish and bake for 1 hour.
Remove the cover and evenly top the potatoes with the grated Parmesan cheese.
Return the casserole to the oven and bake for 30 to 40 minutes longer or until the cheese is golden brown, the casserole is bubbling, and the potatoes are tender.
Serve immediately and enjoy.