Cheesy Loaded Scalloped Potatoes
Serves 65 mins prep55 mins cook
This is my family’s dream food. Warm potatoes baked with sour cream, green onions, and topped with cheese. All the fixings of loaded baked potatoes are baked right into these tender, comforting, creamy, cheesy potatoes. I tried to make it a little lighter and to make the cream sauce I omitted butter altogether and used lite sour cream mixed with Silk Unsweetened Cashewmilk. The recipe is easy, feeds a crowd, and makes a great side for parties, events, holidays, and game days. Or make it for dinner for your family and you’ll have extra for planned leftovers.
0 servings
What you need
Instructions
0 To a large pot add the potatoes, cover with water, cover pot with a lid, and heat over high-heat to boil. After water is boiling you can reduce the heat slightly or crack the lid so water doesn’t boil over. Boil until potatoes are fork-tender, about 25 minutes. Drain and set potatoes aside to cool. 1 Preheat oven to 375F and spray a large baking dish (about 3 1/2 quarts) or a 9×13-inch pan with cooking spray; set aside. 2 To a large bowl, add the cashewmilk, flour, and whisk to combine. 3 Add the sour cream, salt, pepper, and whisk to combine until smooth. 4 Stir in the green onions; set aside. 5 Slice potatoes into 1/4-inch wide rounds, add them to the milk-sour cream mixture, and gently stir and toss to coat. Allow potatoes to sit and soak up some of the cream mixture for about 5 minutes. 6 Transfer the potatoes and unabsorbed cream mixture to prepared baking dish, making sure the potatoes lay mostly flat because edges or corners that are jutting up will be prone to burning. 7 Evenly top with cheese and bake for about 30 minutes, or until cheese is melted and lightly golden browned. Start watching more closely at 25 minutes. Baking times will vary based on size and depth of baking dish; bake until potatoes are done to your liking given your equipment and taste preferences. Garnish with reserved green onions before serving. Potatoes are best warm and fresh, but will keep airtight in the fridge for up to 5 days. Reheat gently before serving leftovers.View original recipe