Scallop Potatoes - Chandra E. - LEU
Why I Love This Recipe
I love potatoes! Made any way and for any meal. This side is great paired with any type of meat or poultry.
Ingredients You'll Need
1 ½ to 2 lbs. of yukon gold potatoes
1 pint of heavy cream (or you can use half and half and whole milk)
1 wedge of parmesan cheese (shred with cheese grater)
1 wedge of gruyere cheese (shred with cheese grater)
1 tbsp butter
Mandolin (if you don’t have one, a very sharp knife will do to cut the potatoes thin)
8x8 or 9x9 casserole pan
Nonstick sauce pot
Preheat oven to 350 degrees.
Rinse and peel the potatoes (you can leave skin on if you like).
With the mandolin, slice the potatoes to your preferred thinnest.
On a paper towel, pat the potatoes dry. You want to ensure the cream and cheese stick to the potatoes.
In nonstick sauce pot, pour in heavy cream and add the tablespoon of butter.
Put pan on very low heat on stovetop. You don’t want to boil the cream but warm it enough to melt the butter.
Shake a little of the garlic powder and pepper into the heavy cream.
Once warm turn heat off stove.
Spray casserole pan with non-stick spray (use butter to lightly grease).
Layer in some potatoes, then the parmesan and gruyere cheese.
Pour a little of the warm cream overtop and repeat the process. (save some cheese to layer on the top along with a little of the parsley.
Cover casserole dish and bake for 30 minutes. Use fork to ensure the potatoes have cooked fully.
Bake uncovered for 15-20 minutes or until potatoes and cheese is golden brown.
Let rest for 15 minutes before serving.