Show:
Emeril Live
Episode:
Emeril's Sunday Dinner
Scalloped Potatoes
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 880
- Total Fat
- 70 g
- Saturated Fat
- 44 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 254 mg
- Sodium
- 876 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 880
- Total Fat
- 70 g
- Saturated Fat
- 44 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 254 mg
- Sodium
- 876 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
- Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
- With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
- Remove from the oven and let sit for 5 minutes. Serve hot.
