|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.|
Potatoes Grand Mere (also known as scalloped potatoes) 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 a luxurious side dish that will be the star of any buffet. 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.
- 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 grated Parmesan cheese
Gather the ingredients and preheat the oven to 350 F.
Layer the sliced potatoes in a greased 9 x 13-inch glass baking dish and season with the salt and white pepper.
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 sprinkle the grated Parmesan cheese evenly over the potatoes.
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.
- If you are short on time or need to free up the oven for other holiday dishes, you can speed up the cooking of this recipe. Place the sliced potatoes in boiling water and cook for 5 minutes; drain well and layer in the baking dish. Bake at 375 F for about 30 minutes covered, then sprinkle on the cheese and bake for 15 minutes until the cheese is golden and the casserole is bubbling.
- If you have leftovers, you can serve them again; just reheat in the oven or in the microwave or turn them into ham and scalloped potatoes.