Tuesday, January 26, 2010


I never liked traditional Scalloped Potatoes because they're usually soupy with a weird texture. I call these Dry Scalloped Potatoes. No Cream. Sliced Russet Potatoes and Onion tossed in Canola Oil, Sea Salt, Ground Pepper, topped with Sharp White Cheddar Cheese. Bake at 400˚ until the Potatoes are golden brown, the Onions are caramelized and the Cheese is bubbly. To die for.

No comments:

Post a Comment