Monday, September 17, 2012

Easy Scalloped Potatoes

I have tried many recipes for scalloped potatoes and I always love them.  This recipe was by far the easiest and it tastes just as delicious.  I will give away my secret TILLAMOOK cheese!!!!  Tillamook Extra Sharp White Cheddar Cheese is a girls best friend!  If you have never tried this cheese you HAVE TOO!  When I was preggo my favorite snack was an English Muffin with pb&j topped with this cheese.  I know you are thinking only a pregnant woman would like this however, a non preggo co-worker made it for me and I fell in love.  Maybe I will do a blog post on it for fun. 

Ingredients:
  • 4 Yukon gold potatoes, thinly sliced ( blanch in boiling water for 3-5 minutes to shorten baking time)
  • 2 cups Tillamook Extra Sharp White Cheddar Cheese, grated (if you do not have Tillamook I know Cracker Barrel makes one too!)
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon pepper, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon paprika, or to taste
  • 1/2 teaspoon garlic powder, or to taste
  • cooking spray

Directions:  Preheat oven to 400 degrees.  Spray 9 by 9 baking dish with non stick spray.  In a bowl combine cream, milk, and all seasonings and whisk together.  Cover the bottom of the baking dish with 1/2 of the potatoes overlapping slightly.  Pour half the cream over them and top with 1/2 the cheese and repeat the layers ending with cheese.  Sprinkle with a little extra pepper and paprika.  Bake for 30 minutes covered then 30 minutes uncovered. 

4 comments:

  1. Made these and they are fabulous. I did not have white cheese so I used 3 different kinds of cheese and they were wonderful. Thank you so much for sharing this recipe. It's a keeper.

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    Replies
    1. So glad you liked them! You must try them with the extra sharp white cheddar if you get the chance, AMAZING. Thanks for trying the recipe.

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  2. Does blanching the potatoes keep them from turning brown if I am trying to put this together to cook later?

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  3. So sorry this is so late. I was off my phone for the weekend. Blanching will help with the coloring and it will also keep them cook faster.

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