So cousin Jenny says she wants my Easy Scalloped Potato recipe and then she just takes it to a whole new level! Give Jenny’s Jacked Potatoes a try. She served them with a Panko Crusted Salmon and spinach on the side. Sssooo gggooooooddd!
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
5 – 6 russet potatoes, washed and sliced 1/8 inch thick
kosher salt and freshly ground pepper
1 1/4 cups chicken broth
1/4 teaspoon ground nutmeg
1/2 cup grated smoked gruyere cheese
1/2 cup grated pepper jack cheese
Preheat oven to 425. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg; simmer 3 minutes. Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork. Dot the potatoes with the cut up butter and sprinkle with the cheese. Bake until golden, about 25 minutes, let rest 5 minutes before serving.
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