Fail-safe cheesy potatoes

February 26, 2013 § 2 Comments

We love scalloped potatoes, but have problems sometimes when we try to cook them.  The potatoes don’t always cook all the way through, even after being in the oven for an hour.  This is frustrating, especially if the other components of the meal are finished.  So, last week, I decided to pre-cook the potatoes first, and we were so happy with the results…success at last!

Here’s our simple fail-safe recipe if you want to try it for yourself.  This dish is a delicious accompaniment for grilled meat and vegetables, but you can also eat them by themselves.  Yes, I did actually have cheesy potatoes for lunch (they are just that good).

GPP 02_27_2013

Cheesy potatoes

4 cups thinly sliced peeled potatoes (i.e Idaho potatoes)

water

1/2-cup plus 1 tablespoon cream, divided

3/4 cup grated mozzarella

1/2 teaspoon garlic powder

pinch nutmeg

Herbs de Provence

salt and pepper

3 tablespoons butter

Place the potatoes in a lidded saucepan, and cover with water.  Heat on high to boiling, and then reduce heat to medium and cook until just barely fork tender.  Drain and set aside.

Preheat the oven to 325-degrees.  Grease the bottom and sides of a medium-sized casserole dish.  Layer half of the potatoes on the bottom of the dish.  Pour over 2 tablespoons of the cream, a pinch of Herbs de Provence, and half of the grated mozzarella.  Cover with the remaining potatoes.  Sprinkle with the garlic powder, the pinch of nutmeg. another pinch of Herbs de Provence, and a  light sprinkling of salt and pepper.  Pour over the remaining cream.  Dot with the butter, and sprinkle on the remaining grated cheese.  Place in the oven, and bake for 25 minutes, or until lightly browned.

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