Unlike my last recipe post, this is not resolution-friendly. At all. In all fairness, I did make this for Christmas dinner, before New Year’s Resolutions would have been made. If you’re like me & feel you can justify the extra calories because you’re growing a small human in your belly, go for it! It’s so worth it. If you did make a resolution to eat better, then maybe just pin it on Pinterest until a) you make it to your goal weight, or b) you do what I inevitably do & reneg on your resolution in mid-February.
This is a Pioneer Woman recipe, so when it says “serves 8,” it really means “serves 8 hungry cattle ranchers, or 27 cityfolk.” The recipe below is a half recipe, which our family of 3 ate for days afterwards. I also subbed half & half for her 3-to-1 cream-to-milk ratio for two reasons. First, it lightened it up just slightly. But mostly, that’s what I had on hand, because I had made this for Christmas breakfast.
- 2 whole Russet potatoes, scrubbed
- 1 cup half & half
- 1 Tbsp. flour
- 1 large clove or 2 small cloves garlic, minced
- 1/2 tsp. salt
- black pepper, to taste
- 1/2 cup (or to taste) shredded sharp cheddar cheese
- Preheat your oven to 400 degrees. Grease a small baking dish with cooking spray.
- Cut potatoes into third- to half-inch slices, then cut each slice into fourths.
- In a smallish bowl, whisk together half & half, flour, garlic, salt, & pepper.
- Place half the potatoes in the bottom of the dish, then cover with half of the half & half mixture. Then place the rest of the potatoes over the top & pour the rest of the half & half over the top.
- Cover with foil & bake for 30 minutes. Uncover & bake another 20 or until the potatoes are golden brown & fork-tender. Then sprinkle generously with cheese & bake another 5 minutes or until the cheese is nice & bubbly.