This Easy Dish Produces Outrageous, Head-Shaking Results!
How many of you never met a potato side dish you didn’t love? That’s quite a lot of you, I see. Now, what if I added cheese to that dish? Wow! That’s nearly all of you! Let me just put it over the top: Terri’s scrumptious spuds have three kinds of cheese, garlic AND sour cream! The crowd goes WILD!
Okay, confess. I really had you going at the mere mention of potatoes, didn’t I? It seems that this lowly tuber has been shoved to the side by an increasingly health-and-fitness-crazed populace. Hold the phone there, Nellie, you did just say that you wanted to be healthy, right? Well, potatoes are great sources of potassium, fiber, Vitamin C, Vitamin B-6, Magnesium and Iron.
The problems arise when you eat them fried in unhealthy oils, and are compounded when you are stuffing potatoes in your mouth at every meal. Even healthy foods become detrimental to your health, if consumed in excess. Moderation, people, moderation!
So go ahead and indulge yourself with these creamy, cheesy, garlicky scalloped potatoes. Just don’t eat the whole baking dish full of them by yourself. These are SO lip-smacking tasty that you are going to want to lick the dish to get every last morsel. But be nice, share with your family and friends.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: The very best potatoes to use for this dish are the Yukon Gold variety. They release just the right amount of starch to create a creamy sauce and have a great texture. Russets can release too much starch and give your dish a poor texture. Plus, the buttery taste of Yukon Golds is beyond delicious
Recipe courtesy of Terri at Great Grub, Delicious Treats. Image courtesy of Café Delites.
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