When considering comfort foods one delights in visions of mac-n-cheese, mashed potatoes, soup, pasta and so much more. In most of these visions you will be hard pressed not to find some kind of cheese or potato in the recipe. There is just something about the rich full flavor of cheese and the hearty warmth of a potato that is undeniable. Putting the two together seems quite necessary don’t you think?

Tea Scalloped Potatoes (photo by Janet Sanchez, all rights reserved)

Tea Scalloped Potatoes (photo by Janet Sanchez, all rights reserved)

Preheat the oven to 375°

4 lbs russet potatoes
4 oz freshly grated parmesan cheese
12 oz grated mozzarella cheese
Salt
Pepper
2 ½ cups whole milk (cream or half and half can be used)
2 tsp white tea (green tea will also work)

Peel and thinly slice the russet potatoes. If you have a food processor it will make a quick job of it.  You may also use a mandolin or simply cut them with a knife. Just make sure your pieces are fairly similar in thickness so they cook evenly. Grease a 10 inch oval baker then place a layer of sliced potato on the bottom. Season with salt and pepper then make a layer of parmesan and mozzarella using about ¼ of each to do so. Repeat this layering process 4 times. This is the same method used when making lasagna. Heat your milk to 170° steep the tea in it for 4-5 minutes. Pour the milk slowly over the top of your potatoes. The milk should just be able to be seen up the side of the dish. Place into the preheated oven and bake for one hour or until the potatoes are tender and the liquid has been absorbed by the potatoes. Remove from the oven and let cool for 10 minutes before serving.

This recipe serves about 6 people.

Serve this with baked chicken, steak or pot roast. If you have leftovers heat this up and serve with two eggs softly scrambled and two thick cut pieces of bacon, it is a wonderful way to go to France without the cost, Ooh La La.

See more of Janet Sanchez’s articles here.

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