Sour Cream & Chive Scalloped Potatoes

This is an excellent side dish item to have in your meal rotation.  Very easy and quick to assemble and the potatoes can cook while you complete your  meal. I made the baked pork chops to go along with these potatoes and they were very happy to share toaster oven space while cooking.

4 medium potatoes, sliced very thin

1 cup sour cream

2 eggs, well beaten

2 T. heavy cream

3 T. chopped chives

½ t. salt

1/8 t. freshly ground black pepper

1 cup shredded white Cheddar cheese

Cook the potatoes in lightly salted water until just tender. Drain well. Arrange the potatoes in a buttered, shallow 1 ½ quart baking dish.

Combine the sour cream with the beaten eggs, heavy cream, chives, salt and pepper and cheese. Pour over the potatoes in the baking dish. Gently stir to make sure all the potatoes are coated. Sprinkle with a little more of the shredded cheese, if desired.

Bake at 350 degrees for about 30 minutes or until heated through and lightly browned.