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Recipe Corner

The Ultimate Scalloped Potatoes

3 large Russet Potatoes, peeled
and cut into 1.2-inch cubes
4 tablespoons butter, melted
1 cup half-and-half, or as needed
Freshly ground white pepper
Finely chopped fresh chives
and/or parsley for garnish
Preheat oven to 350 degrees.

In a saucepan, combine the potatoes with cold water to cover and a large pinch of salt.

Bring to a boil over high heat, reduce the heat to medium, and simmer until the potatoes are tender when pierced with a knife, about 5 minutes.

Drain the potatoes and transfer to a baking dish.

Pour the butter and then the 1 cup half-and-half evenly over the potatoes and season with salt and pepper.

Add a little more half-andhalf if needed to cover the potatoes completely.

Place the potatoes in the oven and bake until most of the liquid has been absorbed, about 30 minutes.

Remove from the oven, sprinkle with the chives and/or parsley, and serve.

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