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Scalloped Potatoes

Scalloped Potatoes

These yummy Scalloped Potatoes are great as a side with any meal, such as Meatloaf, Meatballs or your favorite steak, or maybe you have some leftovers you can enjoy with these fine potatoes.  I suppose you could also have them as a meal…like I always say, try new things and make them your own.  Enjoy!

Ingredients

6 – 8 Medium Potatoes, thinly sliced

1 Medium Onion, thinly sliced

1 Red and/or Green Bell Pepper, thinly sliced

½ Pound Mushrooms, thinly sliced (optional)

2 Cups Kraft Processed Cheese, shredded (your choice)

2 Cups Sargento Natural Cheese, shredded (your choice: Jack, Muenster, Cheddar, etc.)

World Market Cracked Black Pepper

1 Cup Hiland Half and Half

Kerrygold Butter

FIRST Wash, trim and thinly slice Potatoes (no need to peel) – there should be about 6 cups

SECOND Slice Onion, Pepper and Mushrooms as indicated in ingredients list

THIRD Shred Processed and Natural Cheeses as indicated in ingredients list

FOURTH Butter a 2 ½ to 3-quart casserole dish

FIFTH Layer sliced Potatoes, Onion, Peppers, Mushrooms and Cheese in casserole dish

SIXTH Sprinkle each layer with Cracked Pepper

SEVENTH Continue until all vegetables and cheese are used

EIGHTH Slowly pour Half and Half over all ingredients in dish

NINTH Cover and bake at 350 F for 1 hour

TENTH Uncover and bake until Potatoes are tender, and Cheese is browned – about 30 minutes

Makes 8 – 10 Servings

This Scalloped Potatoes recipe is from one of my very favorite cookbooks in my personal cookbook collection, Morning Fires, Evening Lights: The Marlboro Country Cookbook Colorado, page 26.

Photo by Lars Blankers on Unsplash

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