Tuesday, April 22, 2014

Scalloped Potatoes

The kids introduced me to a game called 2048.  Darn them!  I have an addictive personality.  I think it’s why I never tried drugs.  I didn’t trust myself to stop.  The game is like being in Vegas – the clock is hidden so you don’t realize how long you’ve been sitting there playing it.  I don’t even really understand how to win nor have I figured out the strategy.  It’s a 4x4 grid, the blocks start at 2 and multiply as you make matches and the highest block that I have achieved is 512.

These potatoes are addictive too.  Simple to make, rich and creamy to eat.  Another Southern Living recipe that is fit to pass along.  

Scalloped Potatoes

  1. 2 lb Yukon gold potatoes, peeled and thinly sliced
  2. 3 c whipping cream
  3. 2 garlic cloves, chopped
  4. 1 ½ t salt
  5. ¼ t freshly ground pepper
  6. ½ c grated Parmesan cheese

Preheat oven to 400. Layer sliced potatoes in a 13 x 9 in or 3 quart baking dish

Stir together cream, garlic, salt and pepper in a large bowl.  Pour cream mixture over potatoes.

Bake at 400 for 30 minutes, stirring gently every 10 minutes.  Sprinkle with cheese; bake 15-20 minutes or until bubbly and golden brown.  Let stand on a wire rack for 10 minutes before serving.

No comments: