Nadine Henry’s Scalloped Potatoes

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1/2 to 3/4 lb. Tillamook Sharp Cheddar Cheese, shredded (or 3, 8-oz. packages of shredded cheese)
8-10 potatoes
1-2 Tablespoons Country Cream Butter
1 to 1 1/2 quarts Longmont Dairy Whipping Cream
Salt to taste
Optional: Ham – sliced or cubed

Peel and slice potatoes. Cut cheese into cubes, or shred, as desired. Heat cream, but do not allow it to boil. Put a layer of potatoes into a deep casserole dish that has been buttered with Country Cream Butter. Salt potatoes and add 1/3 cheese over the layer. Make 3 layers, using all potatoes.

Pour warm cream over the top, leaving peaks of potatoes exposed. Bake in a 300° oven for about 2 1/2-3 hours. During the first 1/2 hour, push potatoes down, with a slotted spoon, a couple of times and add more cream to cover the potatoes, if necessary. Make sure that all potatoes are completely covered with cream. Brown casserole on the top, by increasing oven temperature to 400°, right before serving. For variety, slices or chopped ham may be added to the layers.

MOOO News, November 2011