Friday, December 18, 2009

Escalloped Potatoes With Cheese

This was a very tasty dish and went great with the Baked Pork Chops, however, I probably won't fix them too often, due to the amount of time they have to cook.


Cook Time:  2 Hours
Yields:  6-8 Servings


4 large baking potatoes
1/4 cup butter
1/2 lb grated cheddar cheese, divided
1 cup minced onion
1/2 cup minced parsley
1 Tbsp salt
1 tsp pepper
1 tsp savory
1/2 tsp paprika
2 1/2 cups milk and light cream mixed

  1. Wash and peel potatoes, slice thin as a dime.  Put in ice water for awhile and drain.
  2. Preheat oven to 450 degrees.
  3. Grease bottom and sides of 9x13 baking dish.
  4. Put a layer of potatoes in the dish.  Dot with butter and sprinkle generously with cheese, onion, parsley, salt, pepper, savory and paprika.  Repeat until you have four layers.  Save 1/4 cup cheese to sprinkle on top later.
  5. Pour milk and cream to cover the potatoes.
  6. Bake at 450 for 10 min.  Reduce to 350 degrees.  Sprinkle on cheese.  Bake until tender; about 2 hours.
I'm not sure if the 2 1/2 cups milk and light cream should have been 2 1/2 cups of each or only 2 1/2 cups.  I used 2 1/2 cups of each, to make a total of 5 cups liquid that was poured on the dish and it seemed to come out about right. 

From Spoons and Spires Cookbook - pg 56