Monday, April 16, 2012

Scalloped Potatoes


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.

Scalloped Potatoes

Servings:                    4-6
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.

20 comments:

The Elephant's Child said...

The scalloped potato sounded good - but an occasional recipe rather than an every day one. My smaller portion is on a little or no fibre diet at the moment so fruit and vegies are not on his agenda. I would miss them much more than he is seeming too.

diane b said...

Uuuuum I shouldn't read your post just before dinner. It made my mouth water and my tummy rumble. Sounds and easy yummy recipe.

Sunray Gardens said...

Those look fantastic. Love good scalloped potatoes.

Cher Sunray Gardens

gigihawaii said...

Thanks for the recipe for scalloped potatoes. I will try it with skim milk.

Sue said...

Yum...yum...yum....drool! I can only have this is small portion occasionally. I can even smell them as I write this. Sue

EG CameraGirl said...

You are making me hungry for scalloped potatoes, a treat I haven't made in a long, long time!

Lois Evensen said...

Oh, I LOVE scalloped potatoes! Those look wonderful. Thanks for the recipe.

imac said...

Did you get your tape measure out for the potatoes?lol.
Looks tasty.

gigihawaii said...

Hmmm. I changed my mind. Disregard my previous comment, because I have decided to follow your recipe exactly. Cream would be better than skim milk for this particular dish.

i beati said...

sounds heavenly

Cezar and Léia said...

hmmm it looks delicious!Thanks for sharing the recipe!Looks a good idea for the next weekend! :)
Hugs
Léia

Andrew said...

My invite to dinner at yours seems to have gone astray...

RoeH said...

Mmmmmmm....I haven't had those for years. Like lots of years. My mother used to make them but she's been gone for over twenty years now. Wish I had her recipe. I don't like the boxed ones.

A Brit in Tennessee said...

Hmmm sounds like a wonderful recipe, especially if you are looking for something a little 'special' to serve.
Thank you for sharing Denise, there's another thirty minutes on the treadmill ;)
~Jo

Kelly said...

Yum, yum, yum, yum! My favorite type of potatoes.

Betsy from Tennessee said...

We change our recipes also in order to make them healthier... I love Scalloped Potatoes --and haven't had any in awhile... YUM...

Have a great Tuesday.
Hugs,
Betsy

Karen Harris said...

For some reason Easter and scalloped potatoes are meant for each other in my book. Yours just look fantastic. I love throwing just a bit of bleu cheese or Stilton into mine to kick them up a bit.

Linda said...

Oh...I love scalloped potatoes, and this photo makes me want some right now. I am going to have to make some soon!

Marie said...

I haven't made scalloped potatoes in years, and this looks like an awesome recipe! YUM!

Denise said...

Glad you enjoyed the look of this recipe everyone, and I appreciate all the nice comments.