Stuffed Scalloped Potatoes

As the fall draws closer and closer here in NC there is nothing more suitable than a good tasty potato! I love all kinds of potatoes!They are so hearty...and seems to fill your soul with something...something good! The go good with pretty much any dish you make. Plus they are such a versatile veggie, use them as French fries...mashed...loaded...loaded mash...casserole! The possibilities are endless!! Then I came across this recipe on Pinterest and knew I would have to give it a shot. This is from a blog called Tasty Kitchen. 

 I did struggle with fitting the pieces of butter and cheese in the spaces, however although it turned out a bit messy... it was well worth it! I hope you enjoy this recipe as much as I did. Let me know if you did anything different! 

Ingredients

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Directions

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

Best of luck and Happy Cooking!!