Wednesday, December 24, 2014

Scalloped Potatoes

Scalloped Potatoes 

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.

Example, tonight I got home from work at 6pm, turned on the oven, walked the dog, then started the dish and had them in the oven cooking in 25 minutes.  No I’m not superman….just organized!

Scalloped Potatoes

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!

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