Scalloped Potatoes with Family to Table’s Natalie Kenny Marquez


Champaign, Ill. (WCIA)

It’s a modern twist on a classic potato casserole dish…. guest chef, Natalie Kenny Marquez is whipping up scalloped potatoes in the CI Kitchen today.

Scalloped Potatoes

I’ve put an * by the items I can purchase at my Illinois farmers market.


8 potatoes, peeled and cut into 1/8 slices*

1 teaspoon Maldon Salt Flakes

1/2 teaspoon pepper

2 1/2 cups heavy whipping cream

1/2 cup milk

3 tablespoons Maille Dijon Mustard

3 cloves minced garlic*

3 tablespoons unsalted butter

1/3 cup grated Parmesan cheese


  • Preheat your oven to 350 degree.
  • In a 9×13-inch casserole dish, layer the potatoes, and season with the salt flakes and pepper.
  • On your stovetop, in a saucepan, whisk together the cream, milk, mustard, garlic, and butter. Continue to whisk until the mixture just comes to a boil.
  • Pour the cream over the potatoes in the casserole dish.
  • Cover the casserole dish with foil and bake for 1 hour.
  • After the hour, remove the foil and sprinkle the potatoes with the Parmesan cheese.
  • Return the casserole dish to the oven and bake for another 30 minutes or so – or until the cheese is golden brown, the creamy mixture is bubbling, and the potatoes are tender.
  • Serve alongside your favorite holiday meat dish, or bring as a potluck side dish and watch how these potatoes quickly become the crowd’s favorite!

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