Manhattan Fish Chowder
Oven-Roasted Leeks and Sweet Onions
Chive and Horseradish Smashed Potatoes
Tavern Style Pot Roast

Wednesday or Thursday, will repeat Two Cheddar Scalloped Potatoes for an at-work Pot Luck of "Comfort Foods"



2 T. butter, softened and divided
1 C. (4 oz.) shredded Tillamook Vintage White Extra Sharp Cheddar Cheese
1 C. (4 oz.) shredded Tillamook Sharp Cheddar Cheese
3 C. half and half
1 tsp. salt
¼ tsp. pepper
2½ lbs. russet potatoes, (about 4 medium)

Preheat oven to 350’. Butter a 9 x 13“ baking dish with 1 T. butter. In a small bowl combine cheeses; set aside. in a 4 quart saucepan combine half and half, salt and pepper. Peel potatoes and slice 1/16” thick. Add to saucepan and bring just to a simmer.

Remove from heat and carefully pour potato mixture into prepared baking dish. Distribute potatoes evely in pan and sprinkle with cheese. Dot the top with small pieces of remaining butter. Bake 45 minutes or until potatoes are done and top is golden. Let rest 10-15 minutes before serving.

Easy if you own an Oxo Mandoline...





[with the cheeses, it seems a little too salty; may want to change the salt from 1 t to 1/2 t...]