Scalloped Potatoes

Scalloped Potatoes

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Scalloped Potatoes

Martha Stewart Kitchen Divider Thinly sliced potatoes are layered with generous amounts of parmesan cheese, baked in cream with lots of ground black pepper
Martha Stewart Kitchen Product Tip

Martha's Tips

Martha Stewart Kitchen Divider

While frozen, remove from packaging, place in bakeware and continue to thaw. Reheat as instructed.

Label Information

Martha Stewart Kitchen - Nutrition Facts

Ingredients

SCALLOPED POTATOES (RUSSET POTATO), SAUCE (MILK [MILK, VITAMIN D3], HEAVY CREAM [PASTEURIZED CREAM AND MILK], PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], GARLIC PUREE [GARLIC, WATER], SEA SALT, BLACK PEPPER, THYME, GROUND NUTMEG), PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES).

Contains: MILK

Conventional Oven
Cooking Directions

(Best Method)
FOR BEST RESULTS: Thaw overnight in the refrigerator or up to 3 hours at room temperature before baking.

  1. PREHEAT oven at 425°F for at least 10 minutes.
  2. REMOVE plastic wrap from the tray. Place tray on a lined baking sheet.
  3. PLACE baking sheet on the middle rack and bake for 30-33 minutes until lightly golden brown and bubbly on top.
  4. ROTATE the baking sheet halfway through baking time for even browning.
  5. REMOVE from oven and allow to cool for 2-3 minutes before serving.

For food safety and best product quality cook to an internal temperature of 165°F.

 

Microwave Cooking Directions:

  1. CREATE a slit about 1″ on plastic film.
  2. PLACE scalloped potatoes in microwave and heat for 4 minutes on high.
  3. CAREFULLY REMOVE plastic film and heat for another 3-4 minutes or until heated through.
  4. LET REST for 2 minutes, transfer over to a serving tray, and enjoy.

DO NOT PUT IN TOASTER OVEN

MICROWAVE SAFE.