Side Dish

Cheesy Scalloped Potatoes

Posted by Juliana on

Cheesy Vertical Scalloped Potatoes

I got the idea for this potato dish from the Idaho Potato Commission website.  But just like a dummy I didn’t bookmark or pin it.  I went there tonight so I could cite who I adapted the recipe from and I couldn’t find the recipe anywhere on the site.  If anyone sees this post and finds a similar recipe on the Idaho Potato Commission website I would love to know.  It’s really just a simple scalloped potato recipe.  I prettied it up by squaring off the potatoes, standing them up, and adding a ton of cheese!Cheesy Vertical Scalloped Potatoes-2

Do you remember those boxed, dried, scalloped potatoes?  My parents used to make those every once in a while when I was a kid.  I felt like I was the only one in my family that hated them.  I remember wondering what people liked about them.  I also remember wondering why we couldn’t just have baked potatoes or baked potato wedges instead.  I loved it when my parents made roasted potato wedges! I even really liked instant mashed potatoes (I still do).  But there was something about those flimsy, dried up, potato slices that didn’t taste quite right after they were cooked.  I wonder if I’d like them now.  I’ll probably never know.

oct20to26

oct20to26-2

oct20to26-3

oct20to26-4

Print

Cheesy Scalloped Potatoes

Ingredients

  • 2 tsp. fruit fresh
  • 4 large baking potatoes
  • 4 oz. jalapeno white cheddar thinly sliced
  • 4 oz. sharp cheddar thinly sliced
  • 1/4 c. 2 fl. oz. cream
  • salt & pepper to taste

Instructions

  1. Preheat your oven to 375F. Line a small (6"X 8") baking dish with foil lined parchment paper.
  2. Fill a large bowl with water. Add fruit fresh. Stir until dissolved.
  3. Square off your baking potatoes.
  4. Using a mandolin, food processor, or knife slice your potatoes very thin.
  5. Toss your potato slices into the water to prevent oxidation until you are ready to assemble.
  6. Cut your cheese slices roughly the same size as the potatoes.
  7. Drain your potatoes and fill your lined pan with your potatoes stacking them upright like dominoes.
  8. Wedge your cheese slices between your potatoes.
  9. Drizzle the cream over the potatoes and sprinkle with salt and pepper.
  10. Bake potatoes uncovered for 90 minutes. Watch for too much browning. You may have to cover them for part of the time.
  11. Remove potatoes from oven. Let rest and cool slightly. Then Eat!!!

Cheesy Vertical Scalloped Potatoes-3

Tomorrow is Friday!  I can’t wait.  This month is going by way to fast!  One week of November is already gone and I still have so much to do.  Are you all ready for the Holiday’s?  My little boy is writing on the refrigerator with a green crayon right now so I am going to sign off.  I hope you all have a wonderful weekend!oct20to26-5

2 Comments

  1. Woody Russell says:
    November 8, 2013 at 9:06 pm

    Julie: The coolest Scalloped Potatoes I have ever seen! A sculpture in a dish. Love it!!!

    1. Juliana Walters says:
      November 8, 2013 at 10:32 pm

      Thanks Dad! I Love You!!!

Comments are closed.