SCALLOPED POTATO LOAF -- BONNIE'S
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- extra large russet potato
- cup grated tillamook cheese
- cup grated parmesan cheese
- kosher salt and coarse black pepper to sprinkle
- teaspoon minced garlic
- tablespoons real butter
- tablespoons cornstarch
- teaspoon paprika
- teaspoon salt
- teaspoon red pepper flakes
- teaspoon garlic powder
- cup water
- cup heavy cream
- cup organic milk
Place sliced potatoes in a medium size sauce pan, and add water, just enough to cover the potatoes, then bring the potatoes to a low simmer and simmer on low only five minutes and then immediately drain the potatoes well. Blot them with some paper towels to remove excess moisture. Set aside and let them cool just enough to handle.
Grate the cheeses and keep them in separate bowls.
Layer 1: Scatter ½ teaspoon of minced garlic over bottom of the greased loaf pan. Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese.
Layer 2: Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese and half of the Parmesan cheese.
Remove from the oven, cover with tin foil and let rest for at least 10 to 15 minutes before serving. Your loaf should be solid. Serve from the pan, or lift the loaf out of the pan onto a platter. Enjoy!