Cheesy Scalloped Potatoes and a blizzard

Thank God for weatherman, or weather women...all of them!  We had a blizzard last weekend and since I knew we would be locked in our house for a few days I was able to think ahead.  What do you do when you have 3 feet of snow on your front door? Cookie baking marathon and ham dinner.
Have you decided what you are bringing to share at Christmas dinner?  These potatoes are so good.  Perfect cream to cheese ratio.  I must warn you about what it does to your casserole dish....but well worth it! 

Welcome, have a seat. 
Would you like to come join me on the deck!?

Ham and roll recipes to come...
 Cheesy Scalloped Potatoes
Print recipe here

8 large baking potatoes, sliced thin
2 TB unsalted butter
5 C sharp cheddar cheese, shredded (or mix of colby and sharp cheddar)
celtic sea salt and black pepper to taste
onion powder to taste, optional
paprika for sprinkling
1 quart half and half (or 1 pint heavy cream with 1 pint of whole milk)

1. Preheat oven to 375 degrees F. Coat a large casserole dish with 2 TB butter.

2. Lay 2 potatoes that are sliced thin on the bottom. Sprinkle with salt, pepper and onion powder. Cover with 1 cup shredded sharp cheddar cheese. Repeat. Repeat again.

3. 4th layer goes on the same, top with 2 cups cheese instead of 1. Always make sure to leave at least 1-2 inches from the top so it will not boil over in your oven.

4. Evenly pour 1 quart half and half over the dish. Sprinkle on a little paprika.

5. Place the casserole dish cover on or cover tightly with heavy duty tin foil.

6. Place in the oven at 375 degrees F for 1 hour. Then turn heat down to 350 degrees F for 1 hour. Don’t fret, it will look too soupy. Remove foil and turn heat down to 325 degrees F for 1 hour. Watch for the top so it does not burn. Remove when browned, bubbly and most liquid has cooked down.

WARNING!!!  Soak overnight and it comes off very easy. 
Today's recipe is brought to you by, inspired or adapted from:  Chris, thank you for passing along this gem of a dish!

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