Scalloped Potatoes With Tillamook Cheddar

• 2 tablespoons Tillamook butter, softened and divided
• 1 cup (4 ounces) shredded Tillamook Vintage White Extra Sharp Cheddar
• 1 cup (4 ounces) shredded Tillamook Sharp Cheddar
• 3 cups half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2-1/2 pounds russet potatoes, about 4 medium

1. Preheat oven to 350 degrees F.
2. Butter a 9 x 13-inch baking dish with 1 tablespoon butter.
3. In a small bowl combine cheeses; set aside.
4. In a 4-quart saucepan combine half-and-half, salt and pepper. Peel potatoes and slice 1/16-inch thick. Add to saucepan and bring just to a simmer.
5. Remove from heat and carefully pour potato mixture into prepared baking dish. Distribute potatoes evenly in pan and sprinkle with cheese. Dot the top with small pieces of remaining butter. Bake 45 minutes or until potatoes are done and top is golden. Let rest 10 - 15 minutes before serving.

butter, shredded tillamook vintage, cheddar, salt, pepper, russet potatoes

Taken from www.epicurious.com/recipes/member/views/scalloped-potatoes-with-tillamook-cheddar-50012966 (may not work)