20-Minute Scalloped Potatoes
There are never any leftovers!
5-6 mediumpeeled potatoes
3/4 cshirley j whisk bliss original (or gluten free)
1 1/2 - 2 csharp cheddar cheese, shredded
1 Tbspgarlic powder
1/2 Tbspparsley flakes
1/2 Tbspchives, dried or snipped
1/4 Tbspdried oregano
dash(es)salt and pepper (to taste)
1/4 cthinly sliced and chopped cooked ham
How to Make 20-Minute Scalloped Potatoes
- Peel and finely slice potatoes to desired size.
In a large pot add salt and potatoes and bring to a slow boil and cook until potatoes reach preferred level of softness.
- While potatoes are cooking, in a small saucepan over medium heat mix Whisk Bliss and water with a whisk until it begins to thicken. Keep on medium-low heat and simmer 4-5 minutes.
Add garlic powder, parsley, chives and oregano and whisk well.
Add cheese about 1/4 cup at a time stirring well and making sure it is melted and incorporated before adding more. Start with about 1 1/2 cups at check taste. We like things cheesy so add a bit more.
- Drain potatoes and put them back into the pot on a low heat setting.
Pour the Whisk Bliss and cheese mixture into the pot with the potatoes and carefully stir.
Add the ham and stir gently until well mixed.
- At this point it is ready to serve, but if preferred you can take an additional step.
Preheat oven to 375 degrees and lightly grease a deep baking dish.
Pour potato mixture into baking dish and top with cheese. Bake uncovered until cheese is well melted and lightly browned.
Shirley J Whisk Bliss Original as well as the Gluten-Free version can be found at www.shirleyj.com/6558 and at select stores nationwide.