This dish is the ultimate comfort food! Don’t be afraid to make scalloped potatoes from scratch. They’re really very easy and so much better than the stuff in the box. Plan this dish on a night when you have some time to spare. It takes about an hour to bake.
Ingredients:
1 clove garlic, smashed
2 Tablespoons butter
2 1/2 – 3 lbs. red potatoes (make sure to buy red, they hold their shape much better in this dish)
2 cups half-and-half
1 Tablespoon Kosher or sea salt (or to taste)
freshly ground black pepper to taste
2 cups shredded cheddar
Preheat oven to 350 degrees. Rub the crushed garlic around the inside of the baking dish, then grease dish as usual.
Peel and thinly slice the potatoes (about 1/8-1/4 inch thick). Once all the potatoes are peeled and sliced, place them in a saucepan. Sprinkle with salt and pepper.
Add the remaining garlic clove (that you’d rubbed in the casserole dish), 2 Tablespoons butter, and the 2 cups half-and-half.
Bring to a boil, then lower the heat and simmer for about 5 minutes or so. The half-and-half will thicken a little.
Transfer the mixture to the greased dish and distribute the potatoes evenly.
Sprinkle the shredded cheddar over the top.
Bake in a 350 degree oven for 1 hour, or until the potatoes are tender. If cheese begins to brown too quickly, lay a piece of foil loosely over the top of the pan to prevent further browning.
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