Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: This is my version of Scalloped Potatoes. I could eat this for 3 meals a day and never tire of it. It is creamy, very tasty and just mouth watering. Not many people would go gaga over potatoes, but I would. I started making this kind of potatoes when I got bored with boiled, baked or fried potatoes. More of the Backstory after the recipe…
- 4 large potatoes peeled and sliced into 1/4 inch rounds
- 4-6 ounces unsalted butter You may need more
- 1/2 + cup grated Parmesan cheese You may need more
- Kosher salt and pepper to taste
- 1/2+ cup Whole milk
Preheat oven to 350 degrees.
Grease a large glass pie dish or other kind of baking dish with a little butter to coat bottom of pan.
Layer sliced potatoes.
Cut butter into small pieces. Dot on potatoes.
Sprinkle on grated cheese and salt and pepper.
Pour milk into a cup with a spout. Pour around the sides of the dish until it reaches about 1/3 up the sides.
Bake uncovered 35-45 minutes. Do not let the top layer burn. It should look brown and crispy, when done. Put a toothpick in to check for softness of the potatoes.
…The Backstory continues: My husband liked this because of the crunchy top and the creamy filling. To me potatoes are comfort food. I was raised on meat and potatoes. It didn’t matter what was served, you could always count on mashed potatoes to be a side dish. My mom’s potatoes were usually lumpy and not very tasty, except for the salt. I was determined never to serve lumpy potatoes, and if I do say so, I make it without lumps, creamy and tasty. I started making these scalloped potatoes early in my marriage. Everyone who had them usually requested that I would serve them again when they visited. I did and I would come up with different types of a main dish and side. But no matter what I made these potatoes were the first to be devoured.