I’ve had a dish very similar to this made in crock-pots at many potlucks here in the valley. I wanted to try something a bit classier, so I changed the recipe into a baked scalloped potato dish.
[ingredients]
1. Slice potatoes into 1/8″ rounds on a mandolin or similar slicer
2. Preheat oven to 400º F and melt the butter in a non-stick pan
5. Season top of potatoes liberally with Molly’s Idahoan Blend
6. Bake, uncovered, for 45 minutes. If the top isn’t browned, increase the temperature to 450º F and bake until golden brown OR place under the broiler. (If you broil them, watch them closely so they don’t burn!)
7. Allow to cool slightly, and remove from the pan by loosening the sides and turning upside-down onto a cutting board
8. Slice into wedges and enjoy!