Name: Scalloped Potatoes
Prep time: 20 s
Cook time: 58 s
Total time: 78 s
Yield: 12
Cuisine: americano
Ingredients: 1 tablespoon unsalted butter; 2 cloves garlicfinely chopped; 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1/4 teaspoon ground black pepper; 1 can (7.6 fluid ounces) NESTLÉ Media Crema; 2/3 cup NESTLÉ® CARNATION® Evaporated Milk; 4 pounds (about 10 to 12) russet potatoespeeled and thinly sliced; 1/2 cup shredded Oaxaca cheese

INGREDIENTS

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1 tablespoon unsalted butter
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2 cloves garlic, finely chopped
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1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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1/4 teaspoon ground black pepper
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1 can (7.6 fluid ounces) NESTLÉ Media Crema
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2/3 cup NESTLÉ® CARNATION® Evaporated Milk
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4 pounds (about 10 to 12) russet potatoes, peeled and thinly sliced
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1/2 cup shredded Oaxaca cheese

KEY INGREDIENTS

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Media Crema

(7.6 oz. Can)

MAKE IT

Step 1

Preheat oven to 400° F. Grease 13 x 9-inch baking dish with some of the butter.

Step 2

Place remaining butter in a small saucepan. Melt over medium heat. Add garlic, bouillon and pepper. Cook for about 1 minute or until fragrant. Add media crema and evaporated milk; cook, stirring frequently, for 2 minutes.

Step 3

Place half of sliced potatoes evenly in prepared dish. Pour half of media crema mixture over potatoes. Place remaining potatoes evenly over the top; pour remaining media crema mixture over. Sprinkle with cheese. Cover with foil.

Step 4

Bake for 30 minutes. Remove foil; bake for an additional 25 to 30 minutes or until cheese is golden. Season with pepper. Sprinkle with fresh thyme leaves, if desired.