Recipe of the Week! Maui Scalloped Potatoes

This past weekend was our annual family picnic on my dad's side. He has 13 brothers and sisters, and I have over 100 cousins (not including their spouses, kids, kids spouses, kids kids and you get the picture). My dad is from Poland and half of the siblings were born there and half here. Let me tell you, the food was GOOD! It always is and my mom gets STRESSED because she "thinks" all of my dad's sisters try to out-do one another, which is partly true, but now the cousins get in on the action as well. We all bring hot dogs or brats to grill, a side and a dessert and then we are on our own for drinks. My mom made a really good salad which I will get the recipe for and post here soon, it was delish. My sister made a taco dip and chips, not sure what she brought for dessert.

I made what my sister and I refer to as Toffee Crack (we both LOVE it) which is just saltine crackers with a cup of brown sugar and 1/2 of stick of butter melted and drizzled over and then milk chocolate chips melted on top. SO good and super easy (which is really good for me because I just am not a baker).

But as my side I decided on something a little different. Maui Scalloped Potatoes. They were so good and quite the hit and got the recipe from over at Sweetnicks. If you have not checked out her website, it has some of my favorite recipes and she is always trying something new which I just love (I did not tell my mother that this was once again a new recipe, she HATES it when I experiment on people, I think its fun!).

Maui Scalloped Potatoes

Recipe courtesy of ‘Ohana, Disney’s Polynesian Resort

4 Idaho Russet potatoes, medium sized

1-1/2 cups heavy cream

1 cup shredded Cheddar cheese, firmly packed

1/3 cup Parmesan cheese

1 medium sized sweet onion, sliced thinly

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon butter

1 bunch chives, chopped

Preheat oven to 375. Wash potatoes in cold water and clean thoroughly. Pour heavy cream into a large mixing bowl. Slice the potatoes 1/8 inch thick. Add the potatoes to the mixing bowl and toss them in the heavy cream until each one is coated with cream. Add Cheddar cheese, Parmesan cheese, onion, kosher salt and freshly ground black pepper to the mixing bowl. Toss until all ingredients are evenly mixed. Grease a large baking dish with butter. Add all contents of the mixing bowl into the greased pan. Bake in the oven for 1 hour 30 minutes (mine was done at about 1 hour 10 minutes). Remove the potatoes from the oven and let stand for 5 minutes. Garnish potatoes with chopped chives and serve.

*Chef’s Note: Maui onions are preferred when making this recipe.

Some pictures from the picnic-Digging in!

Butterscotch Bars
Chocolate Revel Bars - a family favorite!
My Mom's Mint Brownies - I LOVE these!
7 Layer Bars - NUM!