Dubliner Potatoes {A Recipe}

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This potato dish is another family favorite and while adapted from another recipe, the addition of the Dubliner cheese really sets this side dish apart from others. We enjoy it through out the year with special meals; steak or ham usually as well as it being a holiday tradition. I always buy my Dubliner cheese at Costco since it is much more reasonably priced there than most grocery stores and we like a fair amount of the cheese on top! 

Dubliner Potatoes
Serves 8
A cheesy potato side dish
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 6 cups potatoes, sliced as directed below (this is usually 4-6 large potatoes, but it varies);
  2. 2 TB butter;
  3. 1-1/2 cups Heavy Cream (you can sub with half and half, if you must, but nothing else 'lighter" will work as well!);
  4. 1/2 cup whole milk;
  5. 2 TB flour (to thicken... arrowroot, etc can be subbed);
  6. 4 cloves garlic, minced;
  7. 1 tsp salt;
  8. pepper, to taste;
  9. 1-3 cups Dubliner Cheese
Instructions
  1. Preheat oven to 400 degrees;
  2. Smear softened butter all over bottom of baking dish, I use a 9" square dish, but anything around that size works fine (Pam works too, but the butter works better);
  3. Slice potatoes into rounds and then cut slices into fourths;
  4. In a separate bowl, whisk together cream, milk, flour, garlic, salt and pepper;
  5. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Sprinkle a bit of cheese on;
  6. Repeat this two more times, ending with cream mixture and NO cheese (see below);
  7. Cover with foil and bake till potatoes are soft and bubbling;
  8. Remove foil and add remaining grated cheese to top, return to oven and make until cheese is melted, bubbly and starting to brown slightly;
  9. Let sit about 5 minutes before serving hot.
Notes
  1. I use a good 3 cups of Dubliner cheese - around a cup inside the casserole and another 2 cups when added later to the top..... if you are using less cheese, either omit adding inside the casserole and use all on top of dish or adjust the amounts accordingly to your cheese.
  2. I have baked this at lower temps along side a roast or such, it works, but allow longer bake time.... I have let the potatoes bake upwards of 2 hours on a low temp before they were done and added the cheese just before serving.
  3. If you don't use the heavy cream and whole milk, it just doesn't absorb and cook right.... trust me, I have tried it. More than once. It needs the heavy cream. Really truly.
  4. If you happen to have leftovers, these are excellent warmed up and scrambled into eggs..... like really good. Worth making a full dish just to have leftovers.
Adapted from Tasty Kitchen/ Ree, Pioneer Woman
CLAFF'S http://www.claffs.com/

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