By special request, we’re adding a second recipe from this past week’s Tuesday Lunch.
The Smokin’ Good Pork Loin (click here for the recipe) goes great with our Pepperjack Scalloped Potatoes, so if you’re going to WOW your dinner guests with your scrumptious dinner, you had better add these potatoes on the side!
Stop by The Kitchen Shop at The Culinary Center of Kansas City for some of the BBQ sauce in our Dinners on Demand freezers for a nice finishing touch on that pork loin…
Pepperjack Scalloped Potatoes
- 5 lbs potatoes, peeled, thinly sliced, half cooked, divided
- kosher salt and ground white pepper
- 2 cups pepperjack, grated, divided
- 1/2 cup parmesan cheese, divided
- 2 cups heavy cream, divided
Preheat oven to 350 degrees F. Spray the bottom and sides of 9×13″ pan with pan spray, coating well. Place half of the potatoes in the bottom of the pan. Sprinkle evenly with the salt and pepper; then layer with half of the pepperjack cheese and parmesan cheese. Pour on half of the cream.
Repeat with a second layer, same as the first.
Cover with a sheet of parchment paper that has been sprayed with pan spray; then cover with a sheet of aluminum foil.
Place the pan on a sheet tray and bake for 30 to 45 minutes or until done. Remove from oven and set aside for 10 minutes to allow the cream and cheese to cook down and thicken slightly before serving.
Makes 8-10 servings.
