Sunday, May 15, 2011

Scalloped Potatoes Done Right: My Ultimate Favorite Side Dish

One of my favorite side/carb dishes ever is my sister's scalloped potatoes. The simple yet perfect blend of cheeses, butter and thin slices of potatoes bubbling in the oven is my idea of the best comfort food. I'm told that it depends on the sharpness of the mandolin (LC uses an Asian brand purchased from Ming Wo) that truly makes this dish. Whatever it is, I always go back for a second helping, no matter how BULL I am! So, from her kitchen to yours, here's the recipe:

  • 4 large potatoes (russet or Yukon), thinly sliced
  • Sharp Cheddar Cheese
  • Parmesan Cheese
  • Butter, cut into small cubes
  • Salt and Pepper
  • Milk
Cooking Instructions:

To assemble, begin by layering the ingredients in a square pan starting with potatoes, butter, S&P and cheddar cheese. Repeat until you reach close to top of pan. Then pour milk about 1/4 of the way up the pan (about 2 cups). Top with Parmesan cheese. Tightly wrap foil around edges and bake in 375 F. oven for 45 minutes. Uncover and bake for another 10 minutes at 400 F. until golden brown. Let sit for 15 minutes and serve in squares. Yum!

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