20-Minute Scalloped Potatoes
There are never any leftovers!
- 5-6 medium
- peeled potatoes
- 3/4 c
- shirley j whisk bliss original (or gluten free)
- 2 c
- 1 1/2 - 2 c
- sharp cheddar cheese, shredded
- 1 Tbsp
- garlic powder
- 1/2 Tbsp
- parsley flakes
- 1/2 Tbsp
- chives, dried or snipped
- 1/4 Tbsp
- dried oregano
- salt and pepper (to taste)
- 1/4 c
- thinly sliced and chopped cooked ham
In a large pot add salt and potatoes and bring to a slow boil and cook until potatoes reach preferred level of softness.
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.
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.
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.