Creamy Scalloped Potatoes

Servings: 8

Ingredients:

• 4 chayotes, sliced thinly

• 5 tbsp unsalted butter

• 1 ½ cups freshly grated parmesan cheese

• 1 cup shredded mozzarella cheese

• 2 cups heavy cream

• 1 ¾ tsp freshly cracked black pepper

• 2 sprigs fresh rosemary

• 1 tbsp chicken bouillon

Directions:

1. Preheat oven to 375°F and grease a baking dish with 1 tbsp butter. Sprinkle about 3 tbsp of grated parmesan on the bottom.

2. In a saucepan, heat heavy cream, remaining butter, herbs, salt, pepper, and garlic base over low heat until melted and lightly steaming. Stir in all but ¼ cup of the parmesan.

3. Thinly slice chayotes (about ⅛” thick) using a mandoline slicer. Arrange slices in the baking dish, slightly fanned and overlapping.

4. Pour the infused cream mixture evenly over the chayotes, cover tightly with greased foil, and bake for 45 minutes.

5. Uncover and bake for another 20 minutes until tender and bubbly.

6. Optional: broil 3–4 minutes until the top is golden brown.

Nutrition:

• Calories 315 cal

  Carbs 9 g

  Net Carbs 6 g

  Fat 30 g

  Protein 3 g

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