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SCALLOPED POTATOES

Happy New Year to you all! May your tables be filled with delicious food to share with your loved ones!


Nothing says comfort food like creamy side of scalloped potatoes. Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that’s excellent to serve alongside any main course. I admit to really, really loving potatoes, no matter how they are served, but there’s just something special about Scalloped Potatoes. There are lots of different versions of this classic dish. Here’s one that I have shared with you already, Creamy Three Cheese Scalloped Potatoes. These Scalloped Potatoes are melt in your mouth tender, richly flavored, baked in a creamy sauce that’s totally addictive, perfectly seasoned, golden brown on the top, and soft and delicate on the inside.

Ingredients:

  • 2 tablespoons butter

  • 1/2 fresh jalapeño peppers, seeded and finely diced

  • 6 scallions/green onions — greens and whites, sliced thin

  • 2 clove garlic, minced

  • 2/3 teaspoon kosher salt

  • 1/3 teaspoon black pepper, fine grind

  • 1 cup heavy cream

  • 2/3 cup half and half

  • 3 ounces Cheddar cheese, grated

  • 3 ounces Jack cheese, grated

  • 3 large Idaho russet potatoes, peeled and sliced into thin rounds (about 1/16-inch thick)

Directions:

  1. Preheat oven to 350 degrees F.

  2. Melt butter in a medium saucepan over medium-high heat. Add jalapeños, scallions, garlic, salt, and pepper. Saute for 4 to 5 minutes, stirring constantly.

  3. Add cream and half and half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly.

  4. Place potato slices in the saucepan to the cream mixture, fold potatoes and sauce gently together.

  5. Spray a 9-by-13-inch glass baking dish with non-stick coating.

  6. Pour in potato mixture and evenly distribute potatoes and sauce.

  7. Cover tightly with aluminum foil. Bake in a preheated oven for 45 minutes.

  8. Remove foil and finish under the broiler for a couple minutes to brown top.


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