I know the blog post have been sparse lately. I’ve kinda not had the motivation to bake. Between work, Odie & a disastrous kitchen, it just seemed like too much work. But this week I had some free afternoons, Odie is on more of a schedule & the kitchen has been majorly cleaned.
I browsed my pins on pinterest looking for things to make. I saw these creamy cheesy potatoes and knew that would be dinner tonight. I also picked out a cupcake recipe to try but then remembered I was out of vanilla. So I decided to take a nap before going to get vanilla and picking up Riley. There’s nothing quite like an afternoon nap on a rainy day.
Once home, I got Riley & Odie settled in the living with snacks, a rawhide & Scooby Doo on the tv. Then I was able to head into the kitchen to make these amazing potatoes.
I used my mandolin slicer to cut the potatoes into shoestring style fries. (And for once I did not cut myself!) I sliced up about 6 medium potatoes to fill up a 9×13 pan. I then sprinkled some garlic salt & garlic powder on them. I used both because I wanted more garlic flavor but was afraid if I used as much garlic salt as I would like for that it would be too salty once the parmesan cheese was added.
Then I poured the cream over the potatoes before topping with shredded cheese & grated parmesan cheese.
At this point, I realized I was out of foil that it was to be covered with before baking. I decided to toss my largest cookie sheet over the top. It worked great. I baked them at 400° for about a hour. Till the cheese is nice and golden and they are tender when pricked with a fork.
Let cool for about 5 minutes before serving.
Thees were super easy to make and no special tricks to make them gluten free. They were a hit. Riley pretty much inhaled these and kept asking for more. My dad has decided that I must make these for our next potluck. (Apparently he thinks we have a lot of potlucks.. )