Holiday Double Cheese Scalloped Potatoes

Who's the genius who forgot to take a photo of this dish? Trust me, it looked and tasted good.
Meanwhile, enjoy this potato stand-in. 

In our late 30s, we've cut out a lot of the crap in our house because our asses don't need it. Holidays are a whole different ballgame though. This dish is holiday fare, through and through. MFD always requests it at Easter. He loves the scalloped potatoes and I refuse to use the box, so this is where we're at with that. If you're on that same wavelength, save or pin this for the future!

Double Cheese Scalloped Potatoes

by Life According to Steph

6072038

Ingredients

• 2 TBS chopped fresh dill
• 3 TBS chopped fresh parsley
• 3 lb Yukon gold potatoes peeled, thinly sliced, 8 cups
• 2.5C fat free half & half
• 1TBS ground mustard
• 1.5TSP salt
• 1/4TSP pepper
• 2.5 cups shredded sharp cheddar
• 2.5 cups shredded havarti dill

Instructions

Preheat oven to 325. Coat a shallow 3 quart baking dish with cooking spray.

Combine dill and parsley in a bowl and set aside. I use a mandolin for the potatoes but you can use a knife as well - just make sure they're thin.

In large pot, combine potatoes, half & half, mustard, salt, and pepper. Over medium high, bring just to boil, stirring occasionally, and cook about five minutes.

Using a slotted spoon, transfer half of the potatoes to the baking dish. Sprinkle with 3 tablespoons of the dill/parsley mixture, then add 1 cup of each cheese.

Top with the remaining potatoes, a few spoonfuls of the half and half mixture around the edges, one tablespoon of the dill mixture, and the remaining cheeses. Use as much or as little cheese as you want.

Bake until tender and golden, 40-45 minutes. Sprinkle with remaining dill mixture and serve.

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Haikuesday

Holiday food fare:
Creamy, dreamy, cheesy...yes.
Then stick to salad.

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It's a jolly holiday with you, Bert.
A very jolly holiday with youuuu.

I can't help it.