I’ve never met a potato I didn’t like. What’s not to love about a cheesy, scalloped potato that’s really easy?? They go together in about 15 minutes and bake for about an hour. These are especially delicious the next day. Make a day ahead and serve at your next barbeque or potluck. Simply rewarm in the microwave or oven before serving.
Here we go….
Start by generously buttering a large casserole dish. Add a couple of crushed cloves of garlic, set aside. Preheat the oven to 375′. Peel 5 medium size potatoes or 4 large and cut into thin slices.
We begin to layer. First a layer of potatoes and season with salt and pepper….
Next the cheeses. I’ve used sharp cheddar, gruyere swiss and….
Cream cheese. I like the creaminess it adds to the dish.
Then flour for thickening. You’ll want to repeat the layers at least one more time. Now for the liquid.
Pour the milk over the top of the potatoes and cheese moistening any flour you may see. Bake for about an hour or until the cheese is nicely browned and bubbly. If you’re serving right away, allow them to sit for 10-15 minutes.
1 tablespoon butter for greasing the baking dish
2 large cloves garlic, crushed
1 teaspoon salt
½ teaspoon pepper
5 tablespoons flour
1 cup shredded sharp cheddar cheese
1 cup shredded gruyere swiss cheese or regular swiss cheese
4 ounces softened cream cheese
3 cups room temperature milk, microwave until you take the chill off (for richer potatoes, use whole milk)
2) Layer the potatoes, salt and pepper, half of the cheeses, and half of the flour, repeat with the remaining potatoes, salt and pepper, and cheeses.
3) Pour the milk over the potatoes and cheese. Be sure to moisten any flour you may see.
4) Bake for 60 minutes. Let stand for 10-15 minutes before serving. Serves 6.
*Use any combination of cheeses you like.
**To rewarm in the oven, 350′ uncovered for 25 minutes. In the microwave-on high for about 10-15 minutes.