Scalloped Potatoes

Side Dishes

Feb 10

Scalloped Potatoes

If you are looking for an easy and delicious potato dish, this is the one for you. Did I mention it is also cheesy? Potatoes and cheese, you can’t go wrong. These pair well with any chicken or beef main course. For this recipe I used russet potatoes but you can use the potato of your choice. Whatever potato you decide to use, make sure you wash them thoroughly and slice them thin. I sliced 3 whole russet potatoes. If your knife skills are not great, you can use a mandolin to thinly slice the potatoes. Make sure they aren’t too thin like potato chips. You want to keep them a little bit thicker than potato chips.

In a baking dish, add one layer of potato slices. Arrange them to where it covers the entire bottom of the baking dish. On top of the potatoes, add one layer of shredded cheese. About one handful sprinkled across. On top of the cheese, add another later of potatoes. Repeat the steps until you have used all of the potatoes.

Using a measuring cup, pour 1 ½ cup of heavy cream. To the heavy cream, add ¼ tsp of black pepper and 1 tbsp of salt. Stir well and pour the mixture over the potatoes.

Cover the potatoes with aluminum foil and put in the oven at 375 degrees for 1 hour.

Remove the baking dish from the oven. Change the temperature of the oven to broil at 550 degrees. Top the potatoes with more shredded cheese. Put in the oven on broil for 5 minutes or until the cheese has turned into a slight crust. Serve with your favorite main dish and ENJOY!