Scalloped Potatoes

Recently I noticed that potatoes do not make much of an appearance in George's diet so I thought it would be funny to make a Scalloped Potato to slowly introduce him to potatoes since I am rabidly fond of horrible things like crisps and chips.

There isn't really a need to list out a specific amount of ingredients, but you will need at least one potato per person, and some cheese and butter. The cheese and butter need to be cold - I've observed that people living in cold countries sometimes leave their butter out of the fridge for long periods of time (especially in a cold sub-zero temperature kitchen like this kitchen tends to become when its winter) - but for the butter to be sliced you'll need to have it really solid; if not after a minute or two or handling you're going to be swimming in melting buttery goo.




Firstly, the potato needs to be sliced really thinly but not to the bottom. I've put two spoon handles at both ends of my potato to prevent myself from cutting it all the way to the bottom.



Next you should slice up all the butter and cheese into small slabs and alternately stuff each potato incision with either cheese or butter. I've used a simple cheddar here.



Bake for about 180deg for 1 hour to 1.5 hours depending on size of potato. At the half hour mark, take it out and put more shredded cheese on top. A medium sized potato will be well done by about 1 hr 15 minutes. Depending on the vagaries of your oven, you can also cook it at a lower heat for longer. Our other oven is sometimes crazy, so I had to turn it down to 150 after half an hour as I was worried it would burn on top. Basically the timing is not so important so long as you check it for its doneness and once you are satisfied that everything has melted together and cooked you can consider it done.



Here it is served with chopped spring onions and a bonus tomato. So there, a baked potato dinner that looks impressive and yet requires minimal tending.