SINFUL SCALLOPED POTATOES
Creamy cheesy crispy lovely potatoes
Ingredients
- 4 large red potatoes scrubbed and cut into thin slices
- 4 oz. Vermont White Cheddar cheese grated
- 4 oz freshly grated Parmesan
- pinch flour
- salt and pepper
- 2 green onions chopped
- pinch cayenne
- 1 cup heavy cream
Instructions
- Spray a 8″ x 8″ casserole or deep round glass pie dish with cooking oil spray
- Place cheeses in large mixing bowl and add flour and seasonings. Toss to combine
- Add potato slices and gently toss.
- Layer half of potato slices into casserole dish and cover with about 1/4-1/2 cup cream. Use only enough to cover completely.
- Repeat layers. Refrigerate remaining cream for future use.
- Cover dish with foil and place on a rimmed baking sheet.
- Bake at 400 for 30 minutes. Remove foil and bake for another 30 minutes, or until golden brown and bubbling. Serves 6-8