Easter Potato Pavé (Fancy Scalloped Potatoes)

Dairy Isle Potato Pavé (Fancy Scallop Potatoes)

Serves 10 -12 ppl

Ingredients:

• 4 Tbsp Dairy Isle Salted Butter
• 1 Cup Finely Diced Onion
• 3 Cloves Garlic Crushed
• 5 lbs Thinly Sliced PEI Russet Potatoes
• 1 Bunch Fresh Thyme – Chopped
• 1 Cup Cooked Diced Bacon (reserve a sprinkle for garnish)
• 4 Cups Dairy Isle Evaporated Milk
• 1 Cup Water
• 2 Cups Dairy Isle Sharp Cheddar – Grated
• 2 Cups Dairy Isle Medium Cheddar – Grated
• 1 Bunch Fresh Parsley – Finely Chopped
• Salt & Pepper to Taste

Method:

1. In a large pot over medium heat melt the butter and then add onions and garlic and quickly sauté. Remove from heat and set aside to cool.
2. In a large mixing bowl pour the evaporated milk and water in together and add the chopped thyme as well as your cooled sauteed mixture of butter, onion and garlic.
3. Place the sliced potatoes into the bowl and gently mix everything together.
4. In a well-oiled casserole dish place a layer of potatoes across the bottom.
5. Sprinkle a mixture of both cheeses thinly over the potatoes.
6. Season each layer with salt and pepper and repeat the process layering potatoes, cheeses and parsley.
7. On the final layer of potato finish all the remaining cheese and parsley and sprinkle the bacon over the top.
8. Bake in an oven at 350 degrees for 50-60 minutes until tender and golden brown.
9. Set aside to let cool slightly to allow for easier serving. Serve with Easter ham, turkey or roast beef dinner.