One of these days, I’ll put up a holiday recipe before the holiday so people can take advantage. Then again, there are some recipes that are good anytime and should be pulled from your repertoire more often. This is one of those.
There is just a teensy tiny bit of it left in our house. And a total of four people ate any. In related news, I really, really need to hit the gym tomorrow!
Super Scalloped Potatoes
1 1/2 to 2 lbs Yukon gold potatoes (ok so since I was at my mom’s house, I used Idahoes, which doesn’t work as well but they do in a pinch!)
1 pint half and half (don’t go skim milk on this one. Whole milk can work, as will heavy cream, so lets split the difference and use half and half shall we? Get it? Ok so I’m a little punchy today)
2 T butter – or less, this time I used right around a tablespoon or a little more
2 cloves garlic, minced
2 c shredded cheddar cheese
1 c Parmesan, fresh grated (don’t use the green can, although again… I was at my mom’s house and that’s sadly all she has, so it’s possible, but I highly advise against it)
Salt and pepper
Butter the bottom of your casserole and preheat your oven to 325 degrees.
Slice your potatoes super thin. I used my mandolin to do it, which gives them an even slice. Your food processor likely has a slicing attachment that will also work nicely. Or you can slice them yourself, which will take longer but works as long as you’re more careful than I am!
Mince your garlic.
Place a layer of potatoes in the dish. Over this, drizzle your half and half just enough to lightly douse the potatoes (you want to save enough for each layer).
Cut your butter into tiny cubes. I find it easiest to dip the butter into a bit of garlic so that both the butter and garlic are distributed across the casserole dish with neither garlic nor butter sticking to my hands. Whatever your method, dot the potatoes with bits of butter and sprinkle some of the garlic atop that.
Atop this, sprinkle some of the cheddar cheese, then salt and pepper the layer.
Continue this layering until your potatoes are gone – mine is generally about four layers. On the top layer, sprinkle the grated Parmesan.
Cover the casserole dish with foil, and bake at 325 for 45 minutes. Remove the foil and turn up the heat to 375 degrees, baking for an additional 15 minutes to get the cheese completely melted and the top nice and crusty.