SCALLOPED POTATOES

Is there anything better than cheesy and creamy potatoes all wrapped into one dish?
These scalloped potatoes are a staple on our Easter table, but truth be told - they make a great side dish to any steak or turkey dinner!

SERVES 12

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INGREDIENTS

4 large yukon gold potatoes
3 small onions or 1 large
salt & freshly cracked black pepper
1/2 cup unsalted butter, cut into cubes
1/2 cup of aP flour
2 cups of cream, light cream or milk
1/2 cup sharp cheddar cheese

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DIRECTIONS

Preheat the oven to 375 degrees.

Prepare your mis-en-place. Thinly slice your potatoes, thinly slice your onions and cube up your butter.

In a 9x13 glass baking dish begin your layers. Start with a layer of potato, season each layer with salt and pepper. Then dust with with flour, add on approx. six cubes of butter per layer and top with onions.

Continue layering, making sure to overlap the potatoes. When you get to the last layer pour your cream into the dish so it comes halfway up the baking dish. Top with cheddar.

Cover with tin foil and bake covered for 1 hour to 1 hour 15 minutes. Uncover and cook for another 15-30 minutes until bubbly and browned. Allow the bake to cool for 10 minutes before serving.

Pro tip - tastes even better the second day!