Simple Cheesy Scalloped Potatoes…..

I’ve never met a potato I didn’t like.  What’s not to love about a cheesy, scalloped potato that’s really easy??  They go together in about 15 minutes and bake for about an hour.  These are especially delicious the next day.  Make a day ahead and serve at your next barbeque or potluck.  Simply rewarm in the microwave or oven before serving.

Here we go….

Start by generously buttering a large casserole dish.  Add a couple of crushed cloves of garlic, set aside.  Preheat the oven to 375′.  Peel 5 medium size potatoes or 4 large and cut into thin slices.

We begin to layer.  First a layer of potatoes and season with salt and pepper….

Next the cheeses.  I’ve used sharp cheddar, gruyere swiss and….

Cream cheese.  I like the creaminess it adds to the dish.

Then flour for thickening.  You’ll want to repeat the layers at least one more time.  Now for the liquid.

Pour the milk over the top of the potatoes and cheese moistening any flour you may see.  Bake for about an hour or until the cheese is nicely browned and bubbly.  If you’re serving right away, allow them to sit for 10-15 minutes.

Simple Cheesy Scalloped Potatoes
5 medium size baking or Yukon gold potatoes, peeled and thinly sliced
1 tablespoon butter for greasing the baking dish
2 large cloves garlic, crushed
1 teaspoon salt
½ teaspoon pepper
5 tablespoons flour
1 cup shredded sharp cheddar cheese
1 cup shredded gruyere swiss cheese or regular swiss cheese
4 ounces softened cream cheese
3 cups room temperature milk, microwave until you take the chill off (for richer potatoes, use whole milk)
1) Preheat the oven to 375’. Grease an oven safe 2 quart casserole dish with 1 tablespoon of butter. Crush the garlic and spread over the bottom of the dish.

2) Layer the potatoes, salt and pepper, half of the cheeses, and half of the flour, repeat with the remaining potatoes, salt and pepper, and cheeses.

3) Pour the milk over the potatoes and cheese. Be sure to moisten any flour you may see.

4) Bake for 60 minutes. Let stand for 10-15 minutes before serving. Serves 6.

*Use any combination of cheeses you like. 

**To rewarm in the oven, 350′ uncovered for 25 minutes.  In the microwave-on high for about 10-15 minutes.

Mickey Potatoes…..

These are “Mickey Potatoes,” named after my dear friend Mickey.  Being invited to her home for dinner is such a treat, she is an outstanding cook, baker, and friend.  Over the years, I have made these potatoes over and over again.  They are by far the most decadent and delicious potato I’ve ever had.  They are actually better the next day, so if you’re planning a barbecue, make them a day ahead and simply warm in the oven uncovered at 350′ for about 30 minutes.
Mickey and her husband Randy are avid travelers.  The photo above was taken in Turkey at Ephesus, an ancient Greek ruin.
Mickey Potatoes

2 teaspoons softened butter
1 large clove garlic, crushed
1 ¼ lb. Yukon gold potatoes, peeled and thinly sliced
12 oz. shredded Gruyere Swiss cheese
Salt and pepper
1 cup milk
1 cup heavy cream

1) Preheat oven to 375’. Generously butter a 2 quart baking dish. Crush garlic into dish and spread evenly around bottom.
2) Layer potatoes, salt and pepper, and Swiss cheese. Repeat, reserving plenty for the top.
3) Pour cream and milk over potatoes. Place in preheated oven for 50-60 minutes. Allow to sit for 15 minutes before serving.

Thank you Mickey!