On Sunday I cooked a pork roast and Gregg mentioned that he had a hankering for scalloped potatoes. As I haven't made them in a very long time and don't really have a favorite recipe for this side dish, I went surfing and found one at Sweet Pea's Kitchen. The actual recipe is here.
Preparation time: 20 minutes
Baking time: 15 minutes
Source: Cook's Illustrated - March 2003
2 tablespoons unsalted butter
1 medium onion, minced - about 1 cup
2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
1 tablespoon chopped fresh thyme leaves
1-1/4 teaspoons table salt
1/4 teaspoon ground black pepper
2-1/4 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces grated cheddar cheese - 1 cup
Heat oven to 425 degrees.
In large Dutch oven over medium-high heat, melt butter until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt and pepper. Cook until fragrant, about 4 minutes. Add garlic, thyme, salt and pepper. Cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream and bay leaves and bring to simmer. Cover, reduce heat to medium-low and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
Transfer mixture to an 8-inch square baking dish (or 1-1/2 quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden, about 15 minutes. Cool 10 minutes before serving.
A delicious side-dish. We both enjoyed the recipe, it is going into our make-again folder, and there are left-overs which I am always happy about.
For another side dish I bought our usual fresh vegetables from Wegman's, three separate pre-cut packages - broccoli and cauliflower - asparagus, onions and mushrooms and for a change, a package of shredded Brussels Sprouts. We both enjoys the sprouts. I roasted them in a separate dish but at the same time as the other vegetables and they came out good but rather crispy-ish. We both decided that we preferred them cooked as I normally would, whole, in a saucepan covered with water on top of the stove. All a matter of personal taste of course.
Lately I have bought extra veggies, cooked them all for dinner serving them up not only for that day but also the day after. I'm all for eating veggies and most definitely for making life a little easier by having them already cooked and ready to go for another meal.
I didn't use the cream and replaced it with one-percent milk. You can also make this healthier by using other lower fat ingredients. I won't be making this too often but I can see it on the dinner table on special occasions, like holidays and when company comes over.