I wanted something a little special and different to go with my steak this last week.
Scalloped potatoes is something I love and am always excited when someone else is serving it, but I’ve never tried it myself!
I looked around at a few recipes and surprised at how simple this dish could be!
It turned out incredibly delicious and was just as tasty reheated over the next couple of days.
I highly suggest trying this out as your next side dish.
- 4 Tablespoons butter (melt 3 of them)
- 6 potatoes (russet, peeled and cut into ⅛ inch slices)
- 8 ounces shredded Gruyere cheese
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 teaspoons garlic powder
- 1 cup milk heated
- Preheat the oven to 425 and spread a large baking dish (11x7) with 1 tablespoon of room temperature butter.
- Arrange a third of the potatoes in the dish by rows with the slices slightly overlapping.
- Sprinkle a quarter teaspoon of salt, a third of the black pepper, and a teaspoon garlic powder on the potatoes - drizzle with a tablespoon of melted butter, and then distribute a third of the grated cheese evenly.
- Repeat the layers two more times - steps 1 and 2
- Pour the hot milk evenly over the potatoes.
- Bake for 35-40 minutes until the potatoes are tender, the milk is absorbed and the top is a golden brown.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…