Idaho! But more importantly, Moscow, Idaho. That’s where this week’s recipe comes from. “Tasteful Treasures: Gritman Medical Center” is a small but mighty cookbook. Years ago I made a scalloped potato recipe with cream of mushroom. It was FABULOUS! Since then, I have been looking for that same recipe and here it is…I got ahead of myself. Moscow!

Moscow, Idaho received their fist settlers in 1871. Grassland was widespread and the timber industry quickly helped to build up the community. The area was first named “Hog Heaven”. I love it!! The area’s name was later changed to “Paradise Valley.”

In 1877, Samuel Neff filed for a postal permit under the name of Moscow because the area reminded him of his hometown of Moscow, Pennsylvania. I’ve actually seen this quite a bit. When the person in charge of filling out paperwork for the post office turned it in, they could name the place whatever they wanted. I think it should have stayed “Hog Heaven”!

In 1875, the city’s first store was opened on what is now Main Street. Moscow grew with the arrival of the railroad in 1885. The town became incorporated in 1887. Today, Moscow is home to over 25,000 residents and students.

Onto the recipe!
Other than already knowing this recipe was good, I wanted to also pick a potato recipe to share. Why? Because Idaho is the top potato producing state in the United States.

Couple of things:

1. If you’re unsure what a “2 quart” pan is, it should say on the bottom of your pans. Basically an 8×8 dish.
2. It says 8 potatoes. I used 7. Actually about 6 and a half.
3. I didn’t peel my potatoes because they were red and I just think they look prettier not peeled. You do you. I don’t care❤️
4. It doesn’t say how much cheese or what kind. I used about 1 cup of mild cheddar. This would be good with all kinds of differed cheeses though.
5. Mine took longer than 1 1/2 hours. I may try bumping up the temp next time especially because it’s a covered dish.

That’s it. It’s fab!