Feb 202013

Scalloped Potatoes

3 lbs Yukon Gold Potatoes, peeled
4 tablespoons butter
3 tablespoons shallots, minced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
4 cups cheddar cheese, grated
1/4 cup parmesan cheese, grated
2 cups half & half
1 cup milk

Preheat oven to 375 degrees and butter a 9 x 13 glass baking dish.

Slice the potatoes into rounds that are about ⅛ inch thick. Layer half of the potatoes into the baking dish. Sprinkle half of the salt, pepper and cheeses over the potatoes. Layer the remaining half of potatoes, sprinkling with remainder salt, pepper and cheese.

Melt butter in a medium saucepan and saute shallots for about 5 minutes or until soft. Add garlic and stir an additional 1 minute. Stir in half & half and milk. Heat to a simmer then pour over potatoes in the baking dish. The milk mixture should come up to the bottom of the potatoes on the top layer. At this point, add more milk if needed.

Bake on the middle rack of the oven for 1 hour or until top is golden and bubbly. Potatoes can easily be pierced with a fork when done. If the potatoes are browning too fast, cover with foil and continue baking.

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