Extra, Extra! The Kitchen’s Pantry Scalloped Potatoes

On the fly for tonight’s TBD steak dinner. 🙂 Had to make due with what’s in house!

2 lbs. red skinned potatoes, washed and sliced thinly on the mandoline
1 c. heavy cream
3/4 c. skim milk
1/4 c. light ranch dressing
1.5 tbsp. minced garlic
1.5 tsp. fresh ground black pepper
1 tsp kosher salt
2 c. shredded sharp white cheddar cheese
1 tsp. dried thyme
1 tsp. dried parsley

Mix together all ingredients except potatoes in bowl and allow flavors to meld, refridgerated, for two hours before cooking.
Preheat oven to 350. Generously butter baking dish. If you slice your potatoes ahead of time, keep them in cold water to prevent discoloring. Thoroughly drain prior to putting potatoes evenly in baking dish.
Pour cheese mixture evenly over potatoes in the baking dish. Cover with aluminum foil and bake for an hour. Remove tin foil and allow to brown in oven for another half hour or until brown and bubbly. Yum!

One comment
  1. I thoroughly enjoyed these, as did everyone else at the table, but the biggest compliment was when suitNtie actually reached for a second helping of potatoes. Such a thing is unheard of in my house. So yay!

    Next time, I’d add some onion in the mix.

Add Comment

Required fields are marked *. Your email address will not be published.