Ingredients for Scalloped Garlic Potatoes
- 2 pounds russet potatoes
- 1 (1 ounce) packet Lipton Recipe Secrets Garlic Mushroom soup mix
- 1/2 cup heavy cream
- Water, as needed (for covering potatoes to prevent discoloration)
- 1 1/2 cups milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
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How to Make Scalloped Garlic Potatoes
- Preheat oven to 375°F (190°C).
- Peel and thinly slice 2 pounds of russet potatoes.
- In a lightly greased 2-quart shallow baking dish, layer half of the sliced potatoes.
- In a medium bowl, whisk together 1 (1 ounce) packet Lipton Recipe Secrets Garlic Mushroom soup mix, 1 1/2 cups milk, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 teaspoon black pepper, and 2 tablespoons butter, melted.
- Pour the creamy sauce evenly over the potatoes in the baking dish.
- Top with the remaining potato slices.
- Bake, uncovered, for 45-55 minutes, or until the potatoes are tender and the top is lightly golden brown.
- Let stand for 5-10 minutes before serving. Serve immediately or cover with water to prevent discoloration if not serving right away.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
68g
Carbs
9g
