Scalloped Potatoes with cheddar cheese

Photo by Brenda A.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 6

    oz. shredded extra-sharp cheddar cheese

  • 4

    oz shredded pepper jack cheese

  • 1

    cup heavy cream

  • 3

    cloves garlic, crushed with press

  • 1

    tbsp. packed fresh rosemary leaves, chopped

  • 4

    lbs. russet or idaho potatoes, peeled

Directions

Preheat, oven to 450 F. Line rimmed baking sheet with foil. Grease shallow 2-quart oval baking dish. In large bowl, combine cheddar and pepper jack cheese, transfer one-third to small bowl and set aside. To large bowl with cheeses, add heavy cream, garlic, rosemary, 1 1/4 tsp salt and pepper. Very thinly slice potatoes place in bowl with cream mixture. With hands, toss until every slice is well coated. Arrange slices in baking dish, sides facing up, until entire dish is tightly packed(some may not fit.)Pour remaing cream mixtgure over potatoes. Place baking dish on prepard baking sheet. Cover dish tightly with foil, bake 1 hr 15 min, or until potatoes are very tender and top is golden brown. Let stand for 15 min, before serving.

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