Spring Side: Scalloped Potatoes

Great for Easter meals, or as a fabulous dinner side. Be prepared, these potatoes smell (and taste!) unbelievable. You may need a second batch for the neighbors!

Lexi’s Scalloped Potatoes
  • 3 3/4 lbs yukon gold potato (8-12 medium potatoes)
  • 1 cup grated Parmesan
  • 1 cup shredded Swiss cheese
  • 3/4 Tbsp garlic powder
  • 3/4 Tbsp onion powder
  • 1/2 Tbsp kosher salt
  • 1/2 Tbsp black pepper
  • 2 cups heavy cream
  1. Preheat oven to 325 degrees. Peel and thinly slice the potatoes. Combine all of the ingredients together in a large bowl and mix well. Make sure that there are no bunches of sliced potatoes stuck together without seasoning. Spray a 9×13″ casserole dish with canola oil and gently press the potatoes into the pan.
  2. Cover with parchment paper and foil. Bake at 325 for about 45 minutes. Uncover and bake for another 45 minutes.
  3. Bake the potatoes until lightly browned and bubbly, and are tender when pierced with a knife. Remove from the oven and let cool for 10 minutes before serving.

To prepare in advance: Complete step 1, cover casserole dish and refrigerate for up to a day before baking.