Friday, February 5, 2010

Cheesy scalloped potatoes

There are many variations on scalloped potatoes, but this recipe yields one of the cheesiest, creamiest, most decadent batch you can ever imagine! Great with ham or fabulous as a main dish

Cheesy Scalloped Potatoes

4 large Yukon gold potatoes
1 large sweet onion
2 cloves of garlic, minced

1 c milk
1 c sour cream (not fat-free)

Salt & pepper

1-1/2 to 2 c shredded sharp cheddar cheese (12 to 16 oz)

1/2 c grated fresh parmesan cheese

Preheat the oven to 400 and use a shallow baking pan, 9 x 13 or slightly bigger, sprayed well with oil. Slice the potatoes and onions into 1/4 inch slices with food processor. Whisk together the milk and sour cream. Layer half of each ingredient group in this order: potatoes, onions, garlic, milk mix, salt & pepper, and cheddar cheese. Repeat the layers. Cover with sprayed foil and cook for 45 minutes. Uncover, add parmesan and cook for about 15 more minutes.

Variations: add parsley, chives, and/or bacon if desired.
Speed cooking time by pre-cooking the potatoes and onions a bit.

No comments: