Scalloped Washington Russet Potatoes

3 lb Washington Russet potatoes, pared and thinly sliced
Salted Water
2 cups shredded Swiss cheese
1 cup dairy sour cream
1 cup half-and-half
1 cup chopped green onions and chives
2 tbs chopped parsley
1-1/2 tsp basil, crushed
1-1/2 tsp thyme, crushed salt and pepper, to taste

Bring potato slices to boil in salted water, cover; cook 5 minutes. Drain. Combine cheese, sour cream, half-and--half, green onions, parsley, basil, thyme, salt and pepper. Layer half of potatoes in bottom of buttered baking dish, season with salt and pepper. Spread half of cheese mixture over potatoes. Repeat with remaining potatoes and cheese mixture. Bake at 400F for 30 to 35 minutes.

Scalloped Potatoes can be assembled a day ahead and refrigerated. Allow to sit at room temperature 1/2 hour before baking.

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Cajun Country -- New Iberia, Louisiana