Potatoes - Scalloped (the ones Paul liked Easter)

By á-47

Ingredients

• 1 1/2 lb. potatoes (about 6 small)
• 1 tea/ flour
• 1 1/2 cups whipping cream
• 1 Tbsp. chives, chopped
• 1/2 cup parmesan, shredded
• 1 1/4 cup extra sharp cheddar, shredded
• pinch cayenne pepper
• extra parmesan and cheddar cheese for topping
• bacon pieces, cooked crisp for topping

Preparation

Step 1

Butter 8x8" dish. Preheat oven to 325 degrees.

Combine cheeses, chives, flour and cayenne in a large bowl.

Thin slice potatoes (1/8" on mandolin) and add to cheese mixture. Add 1 tea. salt and 1/4 tea. pepper. Toss to combine.

Divide 1/2 potatoes into baking dish. Top with half the cream. Repeat.

Cover with foil and bake in oven for one hour. Check to see if potatoes are done. Continue to cook covered until potatoes are done.

Once done, transfer potatoes to individual ceramic skillets, sprinkle with cooked bacon pieces and parmesan and cheddar cheeses. Place under broiler until cheeses are melted and slightly browned.