Scalloped Potatoes

Scalloped potatoes are one of my favorite side dishes to serve with grilled steak. There really is no instant scalloped potato product that is as good as just making it yourself. When made correctly, the potatoes will be dense, but tender with a hint of onion flavor.

The key to the dish is that the potatoes are sliced really thin. The best way to do this is with a mandolin like the one pictured. Not only does the mandolin offer perfect consistency, but it slices the potatoes really fast. You should be able to put this whole dish together and in the oven in 10 minutes.

Ingredients:

3 medium russet potatoes

1/4  small yellow onion

1 cup shredded Cheddar cheese

2 tablespoons butter

1 cup 1% milk

Salt & Pepper

Preparation:

Peel the potatoes and onion. Use a mandolin set at 1.5 millimeters to slice the potatoes and onion.

Begin assembly by buttering the inside of an 8" x 8" ceramic baking dish. Place the sliced potatoes in the bottom of the dish making a layer about 3/4" thick. Place a few of the sliced onions, just a few, 1/3 of the shredded cheese and a grind of salt and pepper. Take 1 tablespoon of butter and cut it into 4 pieces and put on the potatoes. Repeat the process making a second layer. Use the remaining potatoes to finish the top layer. Pour in the milk and cover.

Bake in a 350 degree oven for 45 minutes. Remove the lid from the baking dish and sprinkle on the remaining 1/3 of the cheddar cheese. Put the potatoes back in the over for 10 minutes while the cheese melts.