Looking for a great and quick side dish, or a special side for your holiday dinner. Well, this is a side dish I started making when I received a food processor for Christmas a few years back. I’ve made scalloped potatoes for year, and always done the butter/flour/cream….etc, so when I found this was like, well, I give it a chance, but I’m not expecting much from it. Boy was I wrong! This is the easiest recipe for scalloped potatoes, I have EVER used.
2 large Russet Potatoes, washed and sliced
½ cube butter
2 T Chopped Garlic
1 Cup Whipping Cream
1 med Shallot, thinly sliced
2 Cups Shredded or crumbled cheese (I used Swiss, but have used parm, blue, cheddar, just to name a few)
Salt and Pepper to taste
|Russet Potatoes and Shallots...and my V-Cutter|
|Sliced potatoes and shallots|
Place butter in a pan, and melt. Add garlic to butter, and stir. Add cream and warm to a low boil. Add Salt and pepper.
Place the ½ of the potatoes, shingled into an oven safe pan. Top with ½ of the shallot and ½ of the cheese. Repeat, and pour the cream over. Place the last of the cheese over the top.
|Melted Butter and Garlic|
|Add the cream|
|Season with love|
|Arrange the potatoes and onions|
|Don't forget the cheese|
|Top with cream and bake!|