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Cheesy Scalloped Potatoes


By Leigh Williams
Whether you’re just hosting Thanksgiving for your immediate family or having a small get together, these creamy, cheesy scalloped potatoes are sure to be the perfect side dish.
 
Here’s what you will need:
-       2 tbsp butter
-       1 tsp minced garlic
-       1 sprig of thyme or 1 tsp fresh thyme
-       1 ¾ cups milk
-       1 ½ cup heavy cream
-       1 tsp salt
-       ½ tsp ground pepper
-       2 lb russet potatoes, peeled and sliced
-       ½ medium onion, chopped
-       4 oz cheddar or parmesan cheese
 
Here’s what you will do: 
-       Preheat oven to 350 degrees F. 
-       In a skillet, add butter, onion, garlic and thyme and sautè for about 1-2 minutes. Do not let the garlic burn. 
-       Add cream, milk, salt, pepper and nutmeg to skillet. Bring to a boil and simmer over medium heat, stirring occasionally for about 5 minutes. Remove from heat and let cool.
-       Transfer cream mixture to a Dutch oven.  
-       Add potatoes to the cream mixture. Cover Dutch oven and adjust heat temperature to a simmer. Cook for about 10-15 minutes until potatoes are tender when pierced with a fork. 
-       Transfer to baking dish and add cheese. Bake until potato mixture is bubbling around the sides and the top is golden brown. Add toppings if desired (ex: bacon, panko, chives) 
-       Let cool before serving and enjoy! 
 
 

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