I usually don’t eat potatoes, I have thought of them as starchy filler foods. In moderation, I think a potato won’t kill you, as long as you go easy with all the butter/cheese/cream that make potatoes taste so good.
Around dinner time today I noticed I had one sad potato sitting on the counter staring at me, a leftover from the mashed cauliflower and potatoes I made last week. I knew I needed to use it soon, and the idea of warm scalloped potatoes sounded sooo good. I used whatever I had on hand and made a one potato-sized side dish for me and hubby.
I used my handy apple peel, core and slice tool to slice the potatoes thin. If I had a mandolin that would have also worked, or just slicing them real thin…I used the tool because I hate peeling things.
- 1 large potato
- 1/4 cup grated or shaved Parmesan
- 1/4-1/2 cup grated cheddar cheese
- few cheese curds-optional, we just happened to have some garlic dill ones from the farmers market
- nutmeg, salt, pepper, Penzey’s Brady Street Cheese Sprinkle or some dried Italian herbs
In a glass measuring cup combine:
- 1 cup milk-I used 1%
- splash cream or half n half
- clove of garlic-grated on a hand grater
- nutmeg-also grated, about 1/2 tsp
1. Microwave the milk mixture for 2 minutes on 50% power, then 2 minutes on 80% power, milk should be steaming and frothy when done.
2. While the milk is warming, peel and slice potato and arrange slices in overlapping pattern in one layer of a buttered casserole dish.
3. Sprinkle with salt and pepper, pour some warm milk over, sprinkle some of your cheese, and repeat with 2 more layers, using all the milk, cheese and potatoes.
4. Press the slices down some and bake uncovered for 45 minutes in 375 degree oven.
5. I kept the oven on warm for 5-10 minutes till we were ready to eat and the potatoes held up well.
These smelled and tasted amazing, so much so that we dug in and I forgot to take an “after” photo..so I borrowed one from the interwebs. Seriously, just imagine scalloped potatoes and then go make these.
I found these super easy to make, somehow I thought this side dish was labor intensive. This might just replace mashed potatoes for Thanksgiving..*might* They aren’t really good for you, but not horrible either. Less cheese would bring the fat grams down, but that’s not fun.
Amount Per Serving:
Total Fat 7.3 g
Saturated Fat 4.7 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.8 g
Cholesterol 21.1 mg
Sodium 261.5 mg
Potassium 277.8 mg
Total Carbohydrate 13.6 g
Dietary Fiber 0.7 g
Sugars 3.8 g
Protein 8.8 g