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Scalloped Potatoes

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 Servings
Calories 202kcal

Equipment

  • Muffin pan or ramekin

Ingredients

  • 1 medium Russet potatoes peeled and sliced into thin rounds
  • 1 tbsp Extra-virgin olive oil
  • 1/2 tsp Fresh thyme chopped
  • 2 tbsp Chicken broth
  • 2 tbsp Heavy cream
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Toss the potatoes with oil and thyme, season well with salt and pepper.
  • Layer the sliced potatoes into a ramekin or muffin tin. Evenly distribute the broth and cream into each one and cover with foil.
  • Bake in the oven for 25 minutes until the potatoes start to tender. Remove the foil and cook until golden brown on top, about 15 to 20 minutes longer.
  • Remove from the oven and set aside for 5 minutes. Gently scoop the stacks out of the wells to serve.

Nutrition

Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 465mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg