Scalloped Potatoes: The Ultimate Comfort Food

 For Christ also suffered once for sins, the just for the unjust, that He might bring us to God, being put to death in the flesh but made alive by the Spirit...

1 Peter 3:18

Today is Good Friday. I'm forever thankful for a savior who loves us just as we are, flaws and all, and who wants nothing more than to call us His own. I know lots of people think that God might not love them because they aren't perfect. That isn't true; He knows we aren't perfect and He loves us!

With our Spring weather teaser last week and the now near-freezing temps this week, I've got comfort food back on my mind. Scalloped Potatoes fit the bill perfectly. I didn't start making Scalloped Potatoes until recently, mainly after I bought a cookbook dedicated to solely to spuds. (One of those $1.99 Clearance deals, which not only screams, "Buy me, buy me" but simply jumps straight into my cart. True story.)

Anyhoo.

They are so, so good. The top gets slightly crunchy while the underneath layers get soft and tender and creamy. Yum! I altered the recipe slightly by avoiding heavy cream and using a lighter alternative.

YOU WILL NEED:
4-5 potatoes, peeled, sliced thin
3-4 cloves garlic, chopped
salt & pepper 
1 cup half and half (or light cream)
1/2 stick butter
parsley, fresh or jar
ham, diced (optional)

This is the longest part of the process: after you peel and slice the potatoes, let them sit in very cold water for at least a half an hour.

Preheat the oven to 375 degrees.

You don't need to use fresh parsley, but it sure looks pretty.

To begin, coat the baking dish with butter. I used a large ceramic 9x13 dish; a heavy 2-quart dish would work, too. Then sprinkle some half the chopped garlic around the edges/sides of the dish; layer with potatoes. Add a splash of cream to cover potatoes, 4-5 pats of butter randomly placed, salt and pepper, a few more garlic bits, and a sprinkling of parsley.

If you add chopped ham, layer it with everything else.

Repeat these layers until all the potatoes are used.

You don't need to cover it at all. Bake for about an hour. Edges of the pan will brown, but you know the potatoes are done when they begin to brown.

Turn up the oven to 400F for the last 10 or so minutes if you want a nice browned topping; I didn't do that this time.

Sprinkle with more parsley and let sit for 5-10 minutes before serving.

Since I made slow-cooker ribs, I omitted the ham and used the potatoes as a side dish. It's more suitable as a main dish when you add the ham.

During the throes of soccer season, we learned that you can set the oven temp to 325F and bake for up to two hours, slightly longer. Delicious and versatile? Yes, please!

Check out this Hash Browns recipe for another great potato option.

Later this morning, the boys and I will be making these yummy things...