White Scalloped Potatoes

White Scalloped Potatoes

Serves: 3

Macros per serving: C31 F13 P12

Ingredients:

• 1 lb Peeled Russet Potatoes
• 1/4 (14 g) Shredded Parmesan
• 1/2 c (56 g) Shredded Gruyere
• 1/3 c (90 ml) Heavy Cream
• 1/3 c (90 ml) 2% Milk
• 2 cloves (10 g) Minced Garlic
• 1/4 tsp Dried Thyme
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/8 tsp Pepper
• 1/4 tsp Onion Powders

Directions:

1. Wash and peel potatoes
2. Slice potatoes into thin slices (about 1/4inch thick)
3. Spray Crock Pot with non-stick spray
4. Place one layer of potatoes int the crock pot and top with some cheese. Repeat till all the cheese and potatoes are in the crock pot
5. In a bowl combine the cream, milk and seasonings, mix and then pour over the potatoes
6. Cover and cook on high for 4-6 hours. (I transferred mine to a pan and broiled on low for 8 mins to brown the cheese on top but this is not needed)
7. Serves 3. To get the exact serving size, weight the cooked food and divide the weight by 3 (mine was about 110g)