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.
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