Cheesy Garlic Scallop Potatoes

Ingredients:


1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 cup sour cream

1 cup milk

2 cloves garlic, thinly sliced or minced
salt and pepper to taste
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan or Romano cheese


Directions:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic over the potatoes. In a seperate bowl mix the sour cream and milk until smooth. Pour half over potatoes. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, sour cream/milk and Cheddar cheese. Season again with salt and pepper if desired.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Comments:

I was pretty surprised by these potatoes. Every scalloped recipe I've tried in the past called for flour in some way. I think when I do the next one I might try a different cheese like Mozarella or pepperjack even just to give it a bit of kick. Also adding in things like bacon would taste good too.