Now here's the deal. We ALL have cheesy potato recipes that our families love. And we tend to make them staples at our certain meals and never vary. Also called Scalloped Potatoes they generally have milk, and onions, or shallots, and/or garlic, or (ugh) condensed soup, etc. etc. etc.in addition to various types of cheeses.
And I bet what you make is good, and you are to be commended. But would you do me a favor? Please?
Try MY recipe one time. Just try it. And then let me know what you think. And tell me you and whoever didn't fight over the last scrap left in the baking dish.
I know it's rich, I know it's dense, and I know it doesn't necessarily look all that appetizing with all the browning on top. But let me tell you...... just don't make it that often.
I usually only make it once a year at Easter when I'm serving Dakin Farms Maple Glazed Spiral Sliced Ham.
OK, well maybe I make it a couple more times during the year.
OK, to be honest, when I make it, I also make little Grande Potato dishes in Pyrex dishes and freeze them, so when I need a quick "Grande" hit, I can just pop them in the oven.
And as for the unattractive "Brown" or "Burnt" crusting...... My God, THAT'S the best part!
Anyway, my blog is all about, good food, just post the recipe, and try to photograph adequately. I don't spend a lot of time talking about this and that, as some blogs do.
But, this a personal recipe I posted months ago, when I had zero readers, so I'm featuring it again....and all I ask is, try it, and see if it doesn't become a STAPLE in YOUR inventory.
Trust me on this one.
3½ hours | 30 min prep
SERVES 4 -6
- 3 medium russet potatoes
- salt and pepper
- 3 cups sharp cheddar cheese
- 1 pint heavy whipping cream
- Slice unpeeled potatoes thinly, not more than 1/4" thick.
- In a casserole dish, (8 x 8)layer potatoes, salt, pepper, and a cup of cheese.
- Repeat layers until all potatoes are used.
- (Reserve 1/2 cup cheese for last layer) Pour entire contents of heavy cream over casserole.
- Bake at 300 degrees for approximately 2 hours. It's a deliberate slow bake to steep all the ingredients. I sometimes let it go another hour as it gets crunchier and crunchier.
- Let stand 10 minutes before serving.
Let it get as dark brown as you like, it only gets better.