Cheesy Scalloped Potatoes, that is.
This is a crowd pleaser, which is to say that I have never met anyone who did not like it! But the best thing about this recipe is how forgiving it is. I have made it with broth, milk, half-and-half, cream… heck, I have even used water!
In this particular case, it was the perfect dish to make – even without basic tools, you can wing it. Really! (Since I was in someone else’s kitchen and I was too shy to ask where the measuring cups and spoons were, I really did wing it!)
8 to 9 medium potatoes, sliced very thinly (you can peel them, or not, just make sure they’re scrubbed clean!)
a couple of fistfuls of shredded mixed cheese (I just bought a pack of pizza cheese and did not really measure)
200 ml pack of half-and-half
a splash of milk (I just “stole” some from the fridge)
salt and pepper, to taste (or a couple of large pinches of rotisserie chicken spice)
Preheat oven to 375F.
Butter a baking dish (for this project, an aluminum disposable panmine is about 6 by 8 inches. Arrange half the sliced potatoes in the pan, sprinkle the shredded cheese all over. Top with the remaining half of potatoes. Sprinkle with salt and pepper or spice. Top with more cheese. Pour the half-n-half and milk over the dish.
Bake for about 45 minutes or until the potatoes are done. Cover with foil if the top gets too browned. Serve while hot.