Yes, it's time for a spud recipe. Spud being slang for potato(e). BTW, anyone in a Commonwealth country whose last name is "Murphy" will have the nickname of "spud" or "spuds" --just a tidbit from me to you.
I've had a some friends call me The King Of Potatoes. I hope it's a compliment! So here's the first of many original potato(e) dishes from Dingo Dave:
Dingo Dave's Scalloped Spuds
The amounts of each ingredient really depends on how many you are feeding, and the size of your baking dish. This'll be a good side dish for 5 hungry folks.
What you need:
2 and a half pounds peeled (or unpeeled) spuds
2 to 3 cups whole milk
3 (or so) tbsp butter
1 tbsp ground nutmeg
a pinch or two of cinnamon powder
shredded cheddar cheese
What you do:
Slice the spuds into 2mm thick slices --this is easiest done in a food processor. Arrange the sliced spuds vertically in a baking dish. Pour enough milk into the dish to cover the slices 1/2 to 2/3 of the way to the top of the potatoes. Put a few "splats" of butter on, salt and pepper (to taste), then sprinkle the nutmeg and cinnamon over the top. Cover with shredded cheese.
Cover the dish, and chuck it in a hot oven for 45 mins or so --Note: if you like your spuds soft, then leave it in longer, if you like your spuds "al dente" then leave it in shorter. If you want the top crispy, then take the lid off the last ten mins.
Serve 'em up and enjoy!
You'll have a lot of sauce in the bottom of the dish; use that to ladle over the spuds and whatever main dish you are serving --very tasty stuff.
Try it, you'll like it!
Side note: pecorino cheese can be substituted for a sharper taste. And for you who like US style pizza then use mozzarella.