Simple Scalloped Potatoes

Table of Contents

(4-6 servings)

This wasn't at all what I planned on making, only fourth dimension has a means of getting away from me at times too this struck me equally quick too easy. Besides, I had several pieces of cheese inward the refrigerator too this was a keen means to complete them off.

I highly recommend using some variety of slicer or mandolin because this dish bakes to a greater extent than evenly if all the murphy slices accept a uniform thickness.

butter for greasing an eight inch foursquare baking dish
2 medium russet potatoes, virtually ane 1/2 lbs.
salt too freshly cracked pepper
8 oz shredded cheese (anything combination such equally cheddar, Gouda, Emmentaler, Parmesan)
1 1/2 cups milk

Generously grease an eight inch foursquare baking dish amongst butter too educate aside.

Preheat oven to 350°F.

Wash too cutis the potatoes. Using a slicer or mandolin, field the potatoes into fifty-fifty sparse rounds. This is of import to ensure fifty-fifty baking. My mandolin gave me slices virtually 1/8 inch thick on its 2nd thinnest setting.

Place the slices, slightly overlapping each other, inward an fifty-fifty layer on the bottom of the baking dish. Sprinkle lightly amongst tabular array salt too pepper (use tiny pinches), followed amongst a small-scale sum of grated cheese. Continue layering until the potatoes are used up, reserving a small-scale sum of cheese (about 1/3 cup).

Pour the milk over the murphy too cheese layers. Sprinkle the reserved cheese evenly over the top.

Bake for virtually 55-70 minutes or until the potatoes are tender too the peak is nicely browned.

Remove from oven too allow to stand upward virtually 5-10 minutes. This makes the potatoes easier to field too allows whatsoever liquid pooled at the bottom of the dish to live on reabsorbed past times the potatoes.
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