Scalloped Potatoes with Cream

PotatoThis recipe is from page 70 of Bon Appetit’s November 1993 issue. It is super rich. The recipe makes 4 servings.

 

 

 

 

 

 

 

Scalloped Potatoes with Cream

1 1/2 tablespoons unsalted butter
1 3/4 pounds russet potatoes, peeled, cut into 1/8 inch thick slices
1/3 cup plus 3 tablespoons whipping cream
1/3 cup chicken broth

Position rack in center of oven and preheat to 375F. Rub 1/2 tablespoon butter over 9-inch glass pie dish. Arrange 1/3 of potatoes in prepared dish. Season with salt and pepper. Repeat layering and seasoning with remaining potatoes in 2 batches. Whisk 1/3 cup cream and broth in a small bowl. Pour over potatoes. Dot the top with 1 tablespoon of butter. Bake until golden, about 55 minutes.

Drizzle 3 tablespoons cream over potatoes. Bake until top is golden and potatoes are tender, about 15 minutes more. Transfer to rack. Cool 5 minutes before serving.

Per my calculations – Per serving: Calories: 287, Total Fat: 14g, Sat. Fat: 8.6g, Carb: 36.2g, Fiber: 3.4g, Protein: 4.7g

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