Who knew that just by putting sliced potatoes on end you’d turn an old-fashioned, homey side into the glamorous center of your table. I made these scalloped potatoes with only a few changes:

• I used red potatoes, sliced with the skins on
• I sprinkled the seasoning on the potatoes after they were arranged in the dish
• I used only half the cheese (just the Monterrey Jack)—next time i would omit cheese altogether for more of a typical scalloped potato
• I cooked the whole thing uncovered for 1 hour at 400º

red potatoes on end

sprinkle on seasoning

bake for one hour