I’m going way back to my childhood when sour cream and onion potato chips were my jam! I also really loved scalloped potatoes that my mom used to make growing up. I suddenly had the idea to turn my favorite childhood chips into the scalloped potato version! The key to the best scalloped potatoes are the type of potatoes you used. I swear, buy Yukon Gold potatoes for the buttery, silky texture. They really go perfectly with the essence that is a scalloped potato.
FUN FACT: The word “scalloped” originates from the English word “callops”, which means thinly sliced meat!
FUN FACT: What is the difference between a YAM and a SWEET POTATO? A true yam is actually very dry, has dark skin and white flesh. While a sweet potato is from a different family with sweet and softer flesh, and different variations of colors. The yummy “yams”we are used to in the U.S. are sweet potatoes in syrup!
Ingredients
- 5 Lbs Yukon gold potatoes
- 8 Oz Container sour cream
- 7.5 Oz Tub chive cream cheese (whipped)
- 2 Cups Shredded white cheddar cheese
- 5 scallions
- 4 Slices prosciutto
- 1/4 Cup milk
- Salt and Pepper
Servings: servings
Units:
Instructions
- Peel and thinly slice potatoes. Place in baking dish sprayed with nonstick spray. Add salt and pepper.
- In a separate mixing bowl, stir sour cream, cream cheese and 2 cups white cheddar.
- Wash and chop scallions. Rip apart the prosciutto into small pieces.
- Gently fold in scallions and prosciutto into cream cheese mixture and then stir into potatoes until fully incorporated. To thin out mixture a bit, add up to ¼ cup milk.
- Bake at 400 degrees for an hour, stirring once or twice. When potatoes can be pierced easily with a fork and are golden on the edges they are done! Sprinkle with a bit more chopped scallions and serve!
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