Wicked Potatoes

Wicked Potatoes

9 x 13 pan serves 12 - 15

4 very large potatoes

1 quart cream

Fresh ground nutmeg (about one whole nutmeg)

Salt and Pepper

Gruyere cheese (about 4 - 8 oz.)

Gouda cheese (about 4 – 8 oz.)

Mozzarella cheese (about 16 – 20 oz.)

Fresh Rosemary sprigs

Peel potatoes, and cover with water so they don’t turn brown.    

Pour about  1 c.  cream to cover the bottom of a 9 x 13 pan.

Using a mandoline, so they are VERY thin, slice one potato.  Spread in bottom of pan in thin layer, squishing so it is covered by cream so it doesn’t brown.  Salt & pepper  & grind fresh nutmeg generously on the layer of potatoes.  Sprinkle with about 1/4 of the cheese.  Repeat, 3 more times, ending with cream (reserve last ¼ of cheese).   Top with several springs of fresh rosemary, pushing down into cream, which infuses flavor

Cover with foil and bake at 325 degrees for 2 ½ to 3 hours .  For last 20 – 30 minutes, remove foil, remove rosemary sprigs and top with remaining cheese.    

Serve only on special occasions and don’t think about the calories and the fat grams!

Cheesy Bacon Scalloped Potatoes

Cheddar Bacon Scalloped Potatoes

Description:


Ingredients:
6 slices bacon, cooked and chopped
2 to 2 1/2 pounds (about 6 medium) potatoes unpeeled and thinly sliced
3 TB butter or margaine
3 TB all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can (12 oz) evaporated milk
1 c. water
2 c. (8 oz.) shredded cheddar
2 green onions sliced

Directions:
Cook potatoes until barely done and slice thinly.  
Heat butter over medium heat and stir in flour, salt and pepper.   Gradually stir in evaporated milk, water and 1/3 bacon.   Layer potatoes sauce onions and bacon and repeat.   Bake about 1 hour at 350.

Number Of Servings:makes one 9 x 9 pan

Preparation Time: