Cheesy scalloped potatoes for 2
1. Adjust oven rack to upper middle position and heat oven to 425 degrees. Toss cheddar cheese and 1 teaspoon cornstarch together in a bowl until combined. Toss parmesan cheese and remaining 1/2 teaspoon cornstarch until well combined.
2. Heat oil in 8 inch non stick skillet. Add shallot and cook until browned, about 5 minutes. Stir in garlic and thyme and cook until fragrant. Add broth, cream, potatoes, salt, and pepper and bring to a boil. Reduce heat to medium low, cover, and simmer until potatoes are nearly tender, 10 to 20 minutes.
3. Turn off heat, stir in cheesy mixtures and press potatoes into an even layer. Sprinkle pares an mixture evenly over top and bake until golden brown, 12 to 14 minutes. Let potatoes cool on rack for 10 minutes.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 451 | ||
Calories from Fat: 208 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 82mg | 25 % | |
Sodium 672.2mg | 23 % | |
Potassium 970.2mg | 26 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 38.9g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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