Scalloped Potatoes

Scalloped potatoes have always been a 'comfort food' dish from my childhood, but I don't really get an opportunity to make them (I don't usually have both cheese and milk in the house at the same time). Luckily, I was over at my friend Megan's for dinner tonight and they were on the menu. I was feeling like having dairy (some readers may be able to guess why) and, serendipitously, I got my wish. We started by having an omelet with orange peppers and onions (inspired by this video, albeit not in form) as the scalloped potatoes baked.

Scalloped Potatoes

6 potatoes

1 onion

Cheese

1 cup milk

Preheat the oven to 375°. Slice the potatoes into ovals (cut the bottom first so it doesn't slide on the cutting the board), ring the onions and grate the cheese. In a casorolle dish, add a layer of potatoes, a layer of onions and a layer of cheese until you reach the top. The top layer should be cheese, but before you put it on, add the milk. Cover in tinfoil and bake for an hour, then remove the tinfoil and bake for 45 minutes.

Serves 3 (or 2 for hungry folk)