Title: Pepper Jack Scalloped Potatoes
Categories: Vegetable Side
Yield: 5 Servings
| 2 | tb | Butter |
| 5 | | Potatoes, peeled & thinly |
| | | Sliced |
| 3/4 | c | Pepper Jack Cheese, grated |
| 1 1/2 | c | Cream or Milk |
| 3 | | Eggs |
Preheat oven to 325 degrees. Butter the inside of a 2 quart casserole.
Layer the potatoes and 1/2 cup of cheese in the casserole. Mix cream and
eggs; pour over potatoes. Place the casserole in a larger pan, fill the
outside pan with water to reach halfway up the side of the casserole, cover
with foil and bake 1 1/2 hours. Uncover, top with remaining cheese if
serving immediately and bake another 5 minutes or so until the cheese has
browned. If you are making the casserole ahead of time, reserve final
sprinkling of cheese. Refrigerate casserole after letting it cool. To
reheat, cover and place in 350 degree oven for 30 minutes. Uncover,
sprinkle with remaining cheese and cook another 5 minutes or so until the
cheese has browned.