- 3 Idaho Russet potatoes
- 2oz salted butter
- 8oz sharp cheddar cheese, shredded
- 8oz pepper jack, shredded
- 8oz cream cheese, softened
- 4oz Parmesan, shredded
- 16oz sour cream
- 1 12oz can of condensed Cream of Chicken soup
- 1t Molly's Mills Idahoan Blend, freshly ground
I’ve had a dish very similar to this made in crock-pots at many potlucks here in the valley. I wanted something a little bit classier so I changed it into a baked scalloped potato dish.
Slice potatoes into 1/8″ rounds on a mandolin or similar slicer. Preheat oven to 400 degrees and melt the butter in a non-stick pan. Mix the all the wet ingredients in a large bowl. Shingle the potato slices in the bottom of the pan, then top them with alternating layers of the mixture, shredded cheese and then layer with additional potatoes. Repeat until the pan is full. Bake, uncovered, for 45 minutes. If the top isn’t thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don’t burn! Allow to cool slightly, and remove from the pan by loosening the sides and turning upside-down onto a cutting board. Slice into wedges and enjoy!