I have always loved scalloped potatoes. I mean what’s not to like? Potatoes, cheese? It’s the perfect comfort food! I always had this impression that they would be hard to make. It’s another one of those things I just assumed was difficult and well you know what they say about assuming….
Lately I’ve grown tired of mashed potatoes because Jamison eats way too many of them so I thought I’d play around with this mixture and see what I came up with. The result? The result is a creamy, savory bite of fabulousness! Even Jamison liked these and that’s saying something!
This dish is simple, quick and makes a really great side dish that is just perfect for a holiday or even a weeknight dinner. Try it and see!
What You’ll Need:
Extra virgin olive oil
Russet potatoes, sliced into 1/4 inch thick slices
Half and half or heavy cream
Preheat oven to 375 F.
Brush a baking dish with olive oil to prevent sticking.
Add a layer of potatoes to the bottom of the dish:
Next sprinkle with sea salt and finely ground black pepper:
Top with a layer of cheese:
Repeat this process until you reach the top of your baking dish and top with a thick layer of cheddar.
Next pour half and half or heavy cream over the entire mixture until 1/4th of the dish is filled with the liquid. Makes sure you spread it out all over the top as you pour.
Place on a baking sheet to prevent spills and bake for 35-45 minutes until fork tender:
Let sit for 5-10 minutes and then serve.
Notes: You can use a mix of different cheeses if you like. Monterrey Jack, Gruyere, Parmesan, Gouda, etc. I like to bake this in individual serving dishes sometimes.