Happy New Year, everyone!
I hope you all had a safe, happy, food-filled holiday. I certainly did: I ate without remorse for 12 days and it was glorious. But now I’m back to reality, and part of reality means having to make my own dinners every night and not, as I did over the holiday, rely on my mom’s/friends’/family’s cooking to feed me day in and day out. Recipes like this one definitely helps with the post-holiday blues.
Do you have any New Year’s Resolutions? I never seem to come up with any until I’m put on the spot, but this year, I think I’ve got one. My goal is to focus more energy into growing this baby food blog. To post on a more regular basis, and to grow and interact with my readership! My goal, on the whole, is to be even more organized and engaged when it comes to A Hint of Faith!
Oh, and, if possible, to eat more of these scalloped potatoes. Oh my God, these scalloped potatoes. The whole point of this post. They are tender, creamy, and cheesy – and what more could you really want in a potato-based side dish, amirite? I’m calling these my “weeknight scalloped potatoes” because I can think of a number of ways to really kick these potatoes up – such as using heavy cream instead of half-and-half, or piling on loads more shredded cheese. But I think this recipe strikes a nice balance between tastes indulgent and won’t break the waistline. The kind of scalloped potatoes you won’t feel guilty for eating on a Tuesday rather than a Saturday, you feel? Weeknight scalloped potatoes.
A Hint From Faith: The secret is to par-boil the potatoes before baking them. That ensures they’ll be perfectly, evenly cooked, and the warm potatoes will soak up the cream-and-garlic combination for maximum flavour!
- 2 lbs Yukon Gold potatoes (about 3-4 potatoes, depending on their size)
- 3 cloves garlic, minced
- ½ c. half-and-half (10% cream)
- 1 tsp. salt
- ½ tsp. pepper
- ⅓-½ c. Mozzarella cheese, shredded
- Grease an 8x8" baking dish with butter.
- Peel the potatoes and slice them into approximately ¼ in. thick medallions.
- Place the sliced potatoes in a large pot and cover them with cold water, making sure there is about an inch of water covering them. Salt the water generously and bring the water to a boil.
- Preheat the oven to 375°.
- In the meantime, combine minced garlic, half-and-half, and salt and pepper in a small bowl.
- Boil the potatoes for 2-3 minutes, until just fork tender.
- Drain the potatoes, and layer them in the baking dish. They don't have to be perfectly lined up, so long as they are in even layers.
- Cover the potatoes with the half-and-half mixture, making sure each potato slice can soak up the cream.
- Top with shredded cheese.
- Bake for 15 minutes, then switch on the broiler and broil for another 3-5, until the top is golden brown and the cheese is bubbly.