Last night I had my friends Jon and Tim over for a homestyle meal. I promised Jon that I would make my Parmesan Dijon Brussels Sprouts, Meatloaf and Scalloped Potatoes. After boiling my potatoes and mashing them, I realized that I made a HUGE mistake. What was supposed to be scalloped potatoes ended up being mashed. So I slightly improvised and ended up with something very delicious.
Instead of serving them as regular mashed potatoes I added extra cheese, placed them into a baking dish and baked them before serving.
These are pretty easy and they make about 5 or 6 servings:
- 4 large russet potatoes
- 10 cloves of roasted garlic
- 1 cup grated Parmegiano Reggiano cheese
- 1/2 pint heavy whipping cream
- 1 stick of butter
- Salt and freshly ground pepper to taste
- 1/2 cup greated cheddar cheese
- 1/2 cup blue cheese
Boil potatoes (with skins on if you prefer) until you can easily pass a fork through the center. Remove from water, chop and place into a mixing bowl with butter, roasted garlic and Reggiano cheese. Mash with hand masher or electric mixer until smooth and creamy. Add more cream and/or butter to make smoother. Add salt and pepper to taste.
Preheat oven to 350 degrees. Transfer and evenly distribute into small baking dish. Top with Cheddar and Blue cheese and bake in the oven for about 20-25 more minutes.