Tuesday, October 4, 2011

Simple Scalloped Potatoes


No time to write today...but the simplicity of these Scalloped Potatoes is well worth sharing!


All you'll need are the following (photos follow):

8x8 glass casserole dish
Cooking spray
3 large Idaho Potatoes, very thinly sliced (I left the peel on)
3 cups of cheese  - I used 2 types of cheeses (shown here,  2 cups Monterey Jack and  1 cup Smoked Gouda)
1/2 cup fresh chopped Chives
Kosher salt and pepper
Aluminum Foil


Preheat oven to 400.

Spray a casserole dish with cooking spray. Layer potato slices slightly overlapping*, top with cheese and a some chives.  Repeat two more times...so 3 layers of potatoes and 3 layers of cheese and chives. (Add more cheese and potatoes if you think it needs it!)

(*I LIGHTLY salt and peppered each layer of potatoes...but go easy as the cheeses have their own amount of salt content that will add to the overall dish!)

Cover dish with aluminum foil and cook for 30 minutes.

Remove foil and continue cooking uncovered an additional 10-15 minutes or until the top turns golden brown and the sides are bubbly.






Clint said...

Truly beautiful job---scalloped potatoes (or "scalped potatoes" as my dad used to call them) are a lost art. My mom used to make a wonderful dish.

In the hands of a skilled artisan such as yourself, this dish can tame any beast.

Nicole said...

Oh my gosh, you are just simply off the hook!!!

Karen said...

Those just may be the best scalloped potatoes I've ever seen! Holy...

Syd said...

Looks delish!

I tried to make scalloped potatoes once. The dish inexplicably cracked while cooking and made a mess in my oven. It was a mess cleaning up all that gooey shit!

Maybe I'll get the courage to try it again sometime.

Velva said...

So, so pretty. Proof that simple is best.


StephenC said...

I am speechless. Our weather has cooled way down and now we can do some of the baked or roasted dishes. You have inspired me.

Unknown said...

Thanks all xoxo

Unknown said...

You never need to say much with pictures as inviting as those!!!

Miss Meat and Potatoes said...

BEE-YOU-TI-FULL!!! Your pictures are beyond words anyway sister. And I love being reminded of simple delicious dishes like this. Thanks for sharing!

Anonymous said...

Found this recipe on Foodgawker! I just happen to have 3 Idaho spuds on hand and some smoked Gouda cheese in the freezer. I will definelty give this a try! Your pic's look amazing!!

BTW, I live in the state that is king of potatoes (Idaho) and spud harvest is on!! I'm coming into a lot of russets and reds shortly. The family has garnered 300 lbs of potatoes from the harvest they help with.

laurie said...

So simple but so awesome! I am going to try it this weekend!

Ali said...

Simple still yet a delicacy!!! These are the most delicious scalloped potatoes ever :)

Lea Ann said...

I think you've totally missed the mark on this one ... 8 x 8 pan? That would be enough for me alone. :) All kidding aside, is there anything better than simple scalloped potatoes? And I do think the key is thin sliced potatoes. Seems to make all the flavors just melt into deliciousness.

Kevin (BBQ Smoker Site) said...

A long time favorite - and so simple! Thank you for posting this as it will be added to our "comfort food" recipe folder right away!

Unknown said...

Thanks all! I've been away and haven't been great w/keeping up on comments! How can you go wrong with these???!!!

StellaBella said...

Just reading this recipe makes me think that these potatoes are more like 'augraten' than scalloped!! Usually, scalloped potatoes have milk or cream added before baking. I'm anxious to try these really soon...after all, what's in a name anyway!!

Anonymous said...

I made these for my mom and boyfriend tonight. I only
had cheddar and Monterey on hand. They absolutely
loved them! I have now been recruited to make
these at every family gathering :) thanks for
the amazing recipe!

Unknown said...

Making these now. Will have to double the recipe if they come out good. Totally forgot to salt and pepper in between tho...hopefully it will not matter. Thanks for the easy recipe!