Today 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.When 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.This creamy, humble, comforting side dish is my adaptation of Mark Bittman’s recipe in the How To Cook Everything cookbook.Ingredients
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.
Put in the oven and cook for 45 to 50 minutes.
¡Que aproveche! Enjoy!
Creamy Scalloped Potatoes
- 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
- 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!