So I have been thinking that these sounded amazing ever since my neighbor mentioned they were having scalloped potatoes for dinner. And this recipe is one that I found years ago and have sworn to ever since – I have tweaked it a little – but I have yet to find a recipe that I completely follow other than for baked goods….and even then I tend to play with them. These are a great quick night dinner all in their own paired with the Dinner Rolls that were posted the other day. Every time I make these there are never any leftovers – we hope you enjoy them as much as we do!!!
- 2 1/2 pounds russet potatoes
- 1 tsp butter
- Minced Garlic ( about a tablespoon)
- 2 cups Whole Milk
- 1/2 tsp salt & pepper
- 1/4 tsp nutmeg ( and this is not a skip this ingredient either)
- 1/2 tsp Italian Seasoning
- 1/2 cup sharp cheese – shredded
- 1 Julienne sliced onion
- cubed ham
Preheat oven to 400 – spray a baking dish. Peel potatoes and slice to around a 1/8 inch thick. In a large saucepan melt 1 tsp butter,add garlic, milk, salt,pepper, Italian seasoning, onion, and nutmeg. Bring to a simmer – add potatoes. The milk may not cover them – that is fine. Cook 10 minutes or until potatoes are tender – add cheese and ham. Pour into baking dish – dot with butter. Bake until potatoes are tender and top is a golden brown. About 25 to 30 minutes. Let sit for roughly 10 minutes and they thicken up quite nicely.