Savory Scalloped Potatoes

This creamy, savory side dish with Parmesan and Cheddar cheese and Yukon gold potatoes is perfect for a potluck or a weeknight family dinner.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 219 Calories

Ingredients

• 1 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 1 cup shredded Cheddar cheese
• ½ cup grated Parmesan cheese
• salt and pepper to taste
• 1 bay leaf
• 1 cup vegetable stock
• 1 clove garlic, sliced
• cooking spray
• 2 teaspoons fresh thyme leaves
• 6 Yukon Gold potatoes
• 3 tablespoons butter, or more to taste
• 2 cups Almond Breeze Original

Recipe Instructions

Step 1

Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).

Step 2

In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.

Step 3

Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.

Step 4

Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.