Friday, October 21, 2011
If you are looking for a highly decadent, throw-calories-to-the-wind, absolutely scrumptious take on a baked potato meets scalloped potatoes au gratin, then boy do I have something for you! I found this recipe on the blog, Look Who’s Cookin’ Now. It was simple to make, yet oh so fancy to serve! And the taste? it cannot be described! This recipe is for two potatoes. I didn’t measure any of the ingredients...just eyeball it- it’s impossible to mess these up!
2 large baking potatoes
cold butter, cut into thin slices
block of Parmesan, cut into thin slices
salt & pepper
Preheat oven to 400F
Clean potatoes. Slice each potato many many times down the width of the potato. Be careful to NOT slice all the way through the potato.
Slide a slice of butter in between a potato slice; then slide a slice of Parmesan- keep alternating butter and cheese until you have filled each slice on the potato making it resemble an accordion (I did not use the whole stick of butter- but if you want to, go for it!). Carefully place potatoes on a foil lined, rimmed baking sheet. Drizzle the potatoes with a bit of olive oil (maybe 1 Tbl per potato). Salt & pepper them. Place potatoes in the oven for 1 hour.
When you take the potatoes out of the oven you will want to gobble them right up right away...but, be patient, there is more! Drizzle each potato with heavy cream (about 1 Tbl per potato). And top each potato with a good helping of shredded cheddar cheese! Return to the oven for another 15 minutes until cheese is nice and bubbly. Remove potatoes from oven - now you will really want to gobble them up! Not yet! Top each spud with a nice wallop of sour cream- why not?! To make yourself feel better, serve with a veggie heavy spinach salad! Enjoy!