Sunday, January 13, 2013

Cheddar Scalloped Potatoes

Cheddar Scalloped Potatoes

4-6 Medium Sized Russet Potatoes
1-2 Cloves, Garlic - Peeled And Minced
Salt And Fresh Pepper
A Pinch Of Nutmeg  
1 1/2 Cups, Half And Half 
1/4 Cup Butter - Cut Into Bits
6 Tbsp Flour
8 Ounces Cheddar Cheese, Cut Into Rough Slices

Preheat oven to 325 degrees.

Lightly butter a 9x12 baking dish and sprinkle minced garlic over the bottom.

Slice the potatoes 1/8" to 1/4" thick.  Place a layer in the baking dish.  I usually peel and slice as I go so I only use the potatoes I need.

Sprinkle with salt, pepper, and a small amount of nutmeg. Top with 1/3 of butter & cheese, sprinkle with 2 Tbsp flour - distribute over surface as evenly as possible.

Continue layering as such.  You will have about 3 layers of potatoes. Drizzle over the half and half - it should barely cover the potatoes.

Place baking dish on a cookie sheet lined with foil to collect any spillage if potatoes boil over.

Bake in the middle of the preheated oven for about 1 1/2 hours, until potatoes are tender. Time will vary depending on thickness of potato slices.  Allow to stand for 5-10 minutes before serving.

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