Sinful Scalloped Potatoes

Andrew woke up sick this morning and it was raining outside so I didn't feel like going to the store and dragging him out into the elements.  I haven't been to the store in a few days and so dinner options were limited.  Potatoes check, cheese check, milk check, cream check, everything I need to create delicious scalloped potatoes.  This dish is perfect for warming and filling you up on a cold rainy day.  The potatoes ended up being so rich that I ate a small portion as my entree along with a salad and I am  stuffed.  I will be re-creating this dish soon.

You can use any type of cheese you like for this dish.  I used what I had in my fridge.  You can add extras like bacon (which you would pre-cook and crumble into the layers), you can add a thinly sliced onion, or maybe some shallots if you prefer something a little more mild.  You can play with the flavors and ingredients on this one as long as you keep the basic ingredients the same.  I thought about just using milk instead of the half and half but I think the dish needs the cream to act as a thickening agent.


Scalloped Potatoes


Ingredients
3 tbsp butter
4 or 5 med sized russet potatoes  (thinly sliced, I used a mandolin b/c it's easier but you can hand slice approx 1/8 in thick)
2 1/2 to 3 cups grated cheese (I split mine into 2 pie pans, one was  w/ Gruyere and sharp cheddar, the other was with goat cheese and sharp cheddar) you can use any cheese that you like and that melts well.
1/2 cup grated Parmesan cheese
2 1/2 cups to 3 cups half and half
Salt and pepper

Directions


pre-heat oven to 350 degrees. Butter your casserole dish.  The recipe called for a 9x13 in dish but I used two regular sized pie pans.  The larger the dish the less cooking time will be required since there will be more surface area.
Layer the bottom of the casserole dish with approx. 1/3 of the potatoes. Sprinkle with salt and pepper and add 1/3 of the cheese. Add another layer of potatoes and add another 1/3 of the cheese. top with the remaining potatoes.
Pour the half and half over the top and cut 1 tbsp of butter into chunks an place on top of potatoes.
Cover with aluminum, or if you are fancy and have a lid to your casserole dish use that and bake in the oven for 55 min.
Remove from the oven and uncover. Add the remaining cheese on top and place back into the oven for 34 minutes.
When done the potatoes should be tender but not mushy and most of the liquid should be absorbed.
Allow to cool for about 10 minutes and  enjoy!