Friday, April 29, 2011

My Favorite Potatoes!

I have always been obsessed with potatoes.   And my sister has not (especially mashed).  But that's all changed now.  We usually have some sort of a potato dish with our major holiday meals, and my absolute favorite is a scalloped potato dish that was in my mom's head until my dad wrote it down.  I think we tweak it a tiny bit every time, but this is what we usually do.

Peel and slice 4-6 yukon gold potatoes (I use around 4 for 4 people.)  You can also use russet or white potatoes, but this time we used yukon gold.  Slice them about 1/4 of an inch thick.  You want them to be thin enough to cook, but thick enough to hold their shape.

Grate 8 ounces of cheddar and gruyere cheese each.  You can use more if you like them really cheesy, but I promise this is a lot of cheese.  You'll also need some cooked bacon for sprinkling on top and a pint of half and half so that the potatoes are creamy and rich.  Now we only have these potatoes twice a year, so don't skimp on the good stuff!  You can have skinny potatoes every other day.

You will need a casserole dish for this.  We used an 8 or 9 inch circular dish.  Pam it or rub it with butter or do whatever you do to keep things from sticking because this is a really gooey dish.  Preheat the oven to 425 degrees.  Layer 1/3 of the potatoes on the bottom of the dish.  Sprinkle 1/3 of both cheeses.  Pour some half and half over the potatoes.  This is sort of a guestimated amount, but I pour about 1/2 to 3/4 of a cup on the bottom because you want to make sure the bottom layer of potatoes doesn't stick and dry out.

Sprinkle bacon over the cheese and half and half and crack some white pepper over.  Slice a piece of butter and cut it into small cubes.  Sprinkle three or four cubes over each layer.

Do this for the next two layers.  Since you are adding bacon to this recipe adding salt really isn't necessary.  You should have 3 thick layers total.  Over the top sprinkle some paprika.  It adds another layer of depth to the dish.

Bake for one hour uncovered to allow the top to brown.

It's the most gooey and comforting potato dish ever.  Yum.  And since I don't usually eat much butter and bacon or use half and half this is a glorious treat.  It's also relatively easy!  So if you're curled up re-watching the footage of the Royal Wedding, something comforting would really come in handy!  Happy Friday everyone!  What is your favorite holiday side dish?

Scalloped Potatoes
4-6 yukon gold potatoes
8 ounces shredded cheddar cheese
8 ounces shredded gruyere cheese
1 pint half and half
1/2 pound bacon, chopped
white pepper


  1. Love it! And it's true, you can have skinny potatoes any other day. I also love the background, the kitchen counter. It makes me feel like I'm watching all this unfold as you do it in the warm, cozy kitchen.

    My mom makes a Fantastic stuffing every year for Thanksgiving. She uses big hunks of dried out cornbread and french bread torn up and it's to die for. I should get that recipe...

  2. YES!!! I LOVE stuffing so so so so much!!! Why is it only for Thanksgiving?! We should make it!!