Wash and cook [I microwaved - oh the shame]
6 medium size/2lbs. potatoes
Cook about 25 to 35 min, or until potatoes are tender when pierced with a fork. Drain potatoes. Dry them by shaking over low heat [huh? or just play a game of hot potato with the kids until they cool]. Peel and cut into 1/4-in. slices. Arrange slices in neat, close layers in casserole [because in the '50s, housewives gave birth to OCD].
While potatoes cook, grate and set aside
2 oz. sharp Cheddar cheese [about 1/2 cup, grated]
Heat in saucepan over low heat
2 tablespoons butter or margarine
Add and cook over medium heat, occasionally moving and turning with a spoon
1/3 cup chopped onion
Blend contents of saucepan with a mixture of
2 eggs, well beaten
1 cup thick sour cream
1 teaspoon salt
1/8 teaspoon pepper
Spoon sour cream mixture over potatoes in casserole. Top with the grated cheese.
Bake at 350-degrees for about 35 min.
Like a potato farmer, you're gonna dig it! Nothing bad can ever come from starch, cheese and sour cream. Ever. This scalloped side is no exception. Although I must admit, amping up the flavor is in order the next time I serve heaping helpings of this dish. Rosemary would be a heckof an herb to add. Don't be afraid to add more mature cheeses like parm, swiss, or asiago either - or bacon. Sausage or ham would make this into, literally, a meat-and-potatoes meal. I can't wait for a do-over.
]]don't forget to comment - it enters you in the retro cookbook drawing that everybody's talking about. well, somebody's talking about. and that somebody is probably me, but hey - let me know what you think & get on my best side! have a fab day![[