Not saying you have to eat three helpings, but let’s be honest here – nothing is going to stop you from eating a ton of these cheesy, creamy potatoes.
I’ve made these potatoes several times. It’s John’s favorite way to eat potatoes, all cheesy, soft and buttery. Usually we pair this with a salad or chicken, leaving the leftovers to be boxed up and put away for lunch the next day.
But this week, we ate them by themselves, filling up with plate after plate of potato goodness. Why not? It’s turkey week, and I’m an adult that can do as I please.
This was inspired by a Food Network Magazine spread about LIGHT and RICH meals. I took concepts from the LIGHT scalloped potatoes (chicken stock and skim milk), and that of the RICH scalloped potatoes (cheese, cheese and more cheese) and made this recipe my own. The chicken stock gives great flavor, and the milk helps the cheese get all creamy and yummy.
*One note about the potatoes – use whatever potatoes you like, but consider buying ones that are more round vs long. You want big, fat slices of potatoes, otherwise you’re going to be layering potatoes for days. I find that the oddly large russet potatoes work best.
Third Helping Scalloped Potatoes
Makes 4-6 servings
- 3 tbsp butter
- 4 large russet potatoes*
- 3 cups shredded cheddar cheese
- 1 cup chicken stock
- 1/4 cup whole milk
- Salt and pepper
Preheat your oven to 425. Grease a large skillet, preferably cast iron but any one that can go in the oven will do, with 1 tbsp butter. Liberally salt the skillet.
Wash the potatoes and slice them on a mandolin (using the thinest setting). Turn the burner on to medium-high and start building layers of potatoes in a circle.
When you get about halfway up the side of the skillet, stop layering and sprinkle a cup or so of cheese and add a few cubes of butter. Add salt and pepper, then start layering the potatoes again until you reach almost the top of the skillet (or, keep layering until you can’t layer anymore, if you’re really hungry).
Add the rest of the cheese, more butter, salt and pepper to the top layer. Pour the chicken stock and milk over the potatoes. Plop the skillet into the oven and cook for 20-25 minutes or until the cheese is nicely browned.