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    You are in: Home / Recipes / Rachael Ray's Cheesy Scalloped Potatoes Recipe
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    Rachael Ray's Cheesy Scalloped Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    twodaysinfebggd's Note:

    This recipe comes from Rachael Ray's "Everyday" magazine. This was in the December 2008 holiday edition. I used this recipe on Christmas day and it makes by far the best scalloped potatoes I've ever had. I will be doubling the recipe in 2009. The Gruyere cheese takes this recipe over the top! However, it is a bit on the pricey side.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a rack in the top half of the oven and preheat to 375°. In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.
    2. 2
      Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish; arrange the potatoes in an even layer. Sprinkle with half the cheese and the cayenne; season with salt and pepper to taste. Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the heavy cream evenly over the top. Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes. Let stand for 5 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Rachael Ray's Cheesy Scalloped Potatoes

    Serving Size: 1 (273 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 335.4
     
    Calories from Fat 151
    45%
    Total Fat 16.8 g
    25%
    Saturated Fat 10.3 g
    51%
    Cholesterol 60.9 mg
    20%
    Sodium 83.9 mg
    3%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 3.0 g
    12%
    Sugars 1.5 g
    6%
    Protein 9.0 g
    18%

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