Scalloped Cheddar Potatoes

 

 

As regular readers of the blog know, my love of potatoes is legendary.  And cheese, I love you so.  This is the best of everything.  It's certainly not something you could (or should) eat every day, but as our side dish for the Happy Birthday to John Wayne Party, it was PERFECTION.

3 lbs. Russet potatoes, peeled and thinly sliced

3 cups milk

1 clove garlic, minced

3 T. butter, softened

1 cup heavy cream

8 oz. cheddar cheese, grated

salt and pepper

Preheat oven to 325 degrees.  Combine potatoes and milk in a saucepan over high heat.  Bring to a boil, then bring back down to low.  Cover and simmer for about 3 minutes or until potatoes are tender.

Drain potatoes and save the milk, making sure you have at least 2 cups.

Coat the inside of a large cast iron skillet with garlic and butter.  Add sliced potatoes and top with salt and pepper.  Add reserved milk and cream. Stir cheese into potatoes.

Bake for about 85 minutes or until golden brown and milk has reduced and thickened.

From The John Wayne Way to Grill Cookbook.