Scalloped Potato Stack

I guess I have a thing for scalloped potato's or maybe the mandolin I use to slice the potato's. In any event, I've made this a few times and it really makes for a nice way to serve scalloped potato's.

Ingredients:
1 large or 2 medium russet potato's
Shredded cheddar cheese
Slivered yellow onion
Lite sour cream
diced green onion

Preparation:

Peel the russet potato's and use your mandolin to slice the potato's very thin. Use the mandolin to also slice some yellow onion, you don't need much.

I use a metal 3" ring mold to make this scalloped potato dish. Place the ring molds on to a baking pan and spray the inside of the ring mold and bottom of the baking pan with olive oil or canola oil.

Place slices of potato in the ring mold about 1/3 of the way to the top. Add a couple of slivered
yellow onion, it doesn't take much. Add a little sprinkle of shredded cheddar and a pinch of salt and pepper.

Create another layer by adding more potato till your about 2/3's the way up to the top followed by a few slivered onions, cheddar cheese and salt and pepper. Top the scalloped potato with a little more cheese.

Cover the potato's with aluminum foil and bake in a 350 degree oven for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes.

When done cooking use a oven mitt and hold the ring mold and use a sharp knife to cut the potato loose. Take a spatula and take the ring mold to the serving plate and slide the ring mold off.

Top the scalloped potato with lite sour cream, sprinkle of cheddar cheese and green onion.

This go wonderfully with a grilled steak!

Coffee Crusted Grilled New York Strip Steak