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Wegmans Swiss-Style Scalloped Potatoes Recipe Video

  • 8servings
  • 115minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Vegetable oil 2 Teaspoon

  2. Shallots 14 Cup (4 tbs) , finely chopped

  3. Heavy cream 1 Pint (Wegmans)

  4. Parmesan cream 24 Ounce (Italian Classics Parmesan Cream Sauce)

  5. Kosher salt 1 Teaspoon

  6. Ground white pepper 12 Teaspoon

  7. Ground nutmeg 18 Teaspoon

  8. 2 12 Pound , peeled, cut in 1/8-inch slices (Food You Feel Good About Butter Potatoes)

  9. Gruyere cheese 12 Cup (8 tbs) , shredded (Gran Cru Surchoix)

  10. Fresh parsley 1 Tablespoon , finely chopped

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. Preheat the oven to 350 degrees F.

  2. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.

  3. MAKING 1. Add vegetable oil to a braising pan on medium low them add shallots. Cook them for 3-4 minutes, until softened but not browned.

  4. Pour in the heavy cream, Parmesan cream sauce and season with salt, white pepper, and nutmeg. Stir to combine.

  5. Simmer 2-3 minutes, stirring. Remove pan from heat and add the potatoes and cheese. Stir to coat.

  6. Turn the potato cream mixture into the greased casserole dish.

  7. Bake for 60-65 minutes, until potatoes are tender when pierced with fork and top is light golden brown.

  8. Rest 20 min before serving.

  9. SERVING 7. Garnish with parsley to add color and flavor. Serve warm as a side to your holiday roast or for a special occasion meal.

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