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Creamy Scalloped Potatoes

December 30, 2013 by TammyRenea 2 Comments

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Scallop Potatoes 051 PSToday I wanted something to go with my leftover beef tenderloin from Christmas, but I didn’t want to go to the store and with just a few things left in the pantry, my options were few.  I finally decided on something I had often as a child but had never made myself, scalloped potatoes.Scallop Potatoes 026 PSWhen I told my husband, Joe, what I had decided to make he didn’t yawn.  Not with his mouth anyways, but something in his eyes yawned.  Humph.  Challenge accepted.Scallop Potatoes 045 PSThis creamy, humble, comforting side dish is my adaptation of Mark Bittman’s recipe in the How To Cook Everything cookbook.Scallop Potatoes 001 PSIngredients

3 cups of cream
1 pound potatoes, peeled and thinly sliced
1 tbls fresh thyme leaves
1 large shallot, minced
½ cup fresh bread crumbs
Salt and pepper
Butter for greasing pan.Scallop Potatoes 002 PSInstructions

Heat the oven to 375º.  Grease a gratin or similar pan.  Put the cream in a pot and heat until it’s hot. (Keep an eye on it) Place the potatoes in the gratin to form the first layer.  Sprinkle with minced shallot, thyme, salt and pepper.  Repeat the process with the next layer.  End with a layer of potatoes.  Pour the hot cream over potatoes and top with fresh bread crumbs.

Scallop Potatoes 003 PS

Scallop Potatoes 004 PS

Scallop Potatoes 005 PS

Scallop Potatoes 006 PS

Put in the oven and cook for 45 to 50 minutes.

Scallop Potatoes 007 PS

Enjoy!

Scallop Potatoes 011 PS

Scallop Potatoes 056 PS

 

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Creamy Scalloped Potatoes

This is a creamy, humble, comforting side dish.
Course Sides
Cuisine American
Prep Time 20 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 4
Author www.sanpasqualskitchen.com

Ingredients

  • 3 cups Cream
  • 1 pound Potatoes Washed, Peeled Then Thinly Sliced
  • 1 Large Shallot Peeled And Minced
  • 1 Tablespoon Fresh Thyme Leaves
  • Salt And Pepper
  • ½ cups Fresh Bread Crumbs
  • Butter For Greasing Pan

Instructions

  • Heat the oven to 375ºF. Grease a 9″ by 6″ by 2″ gratin dish or similar pan (I used an 8 1/2″ cazuela).
  • Put the cream in a pot and heat until it’s hot. Keep an eye on it—it shouldn’t come to a boil. Remove from heat.
  • Place 1/3 of the potatoes in the gratin dish to form the first layer. Sprinkle with 1/2 of the minced shallot, thyme, salt and pepper. Repeat these layers once more. End with a layer of potatoes. Pour the hot cream mixture over the top and top with fresh breadcrumbs.
  • Put the dish in the oven and cook for 45 to 50 minutes. ¡Que aproveche!

Similar Posts:

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  • Roasted Beef with Carrots

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Filed Under: Potatoes Tagged With: side dish

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Comments

  1. Diane Donaldson says

    December 30, 2013 at 5:22 PM

    Looks delicious, Tammy. I bet Joe liked it, too! True comfort food and especially nice when winding down after Christmas.

    Reply
    • TammyRenea says

      December 31, 2013 at 6:11 AM

      Thanks, Diane! He did. We’ll have to lighten it up in the New Year. 🙂

      Reply

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