This is my version of scalloped potatoes. They’re a bit more crisper than the traditional recipes and a whole lot cheesier.
- 3 potatoes, sliced, rinsed and drained
- 2 Tb Olive Oil
- 2 cloves garlic, minced
- 1/2 red onion, finely diced
- 4 tsp Hidden Valley Dip Mix
- 1/2 tsp Kosher Salt
- crack black pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 Tb unsalted butter
Preheat your oven to 400 and butter a baking dish. Also line a rimmed baking sheet with foil and spray with pan spray.
Make sure you have rinsed your sliced potatoes in cold water and drain well. In a large bowl combine the Olive Oil, garlic, onion, Hidden Valley Dip Mix, Kosher Salt, a little cracked black pepper, heavy cream and sour cream. Add the sliced potatoes to this mixture and toss until well coated. Add half of the mixture to your baking dish and sprinkle 1/2 cup of the shredded cheese on top. Add the remaining potato mixture and sprinkle with another 1/2 cup of shredded cheese. Dot with the unsalted butter, cover with foil and bake for 30 minutes. After 30 minutes remove the foil, gently toss the potatoes and using a slotted spoon or spatula carefully transfer the potatoes to the foil lined baking sheet, draining off excess mixture. Arranging the potatoes in a single layer sprinkle with the remaining cheese and bake for another 30 minutes until the potatoes are soft when pierced with a fork.
I love serving these with Beer simmered Brats.