Tuesday, January 5, 2010

Scalloped Potatoes

It's cheesy, creamy, carb loaded goodness. Yes that's right, it's scalloped potatoes. One of my favorite side dishes and I believe a favorite of many of you. Scalloped potatoes are comforting and delicious and a hit with just about anyone. For some reason though, I think there is a misconception that scalloped potatoes are hard to make. At least that's what I thought back when I couldn't cook anything and by anything I mean anything. I couldn't imagine making scalloped potatoes. It's true that it takes a little time and that the potatoes need to be sliced very thinly but essentially that's the extent of the difficulty here. Doesn't sound too traumatic, does it? Good, now do me and my former cooking inept, 20 something, single self a favour and give this deliciousness a whirl. Oh, and you see that dark brown heaven around the sides there? That's probably the best part of the dish.

1 1/2 pounds russet potatoes, peeled and cut into 1/8 inch thick slices
1 medium yellow onion, cut in half and cut into 1/8 inch slices
1 1/2 cups heavy cream
1/2 teaspoon ground nutmeg
salt and pepper
1 cup grated Parmesan cheese

1. Preheat the oven to 375 degrees F.
2. Butter an 8X10 casserole dish (which is not what I used in the photo but normally do). Place a layer of potatoes, overlapping eachother over the entire bottom of the dish. Scatter the potatoes with onion followed by a light sprinkling of salt and pepper. Dot the top of the layer with about a tablespoon of butter. Repeat the layering process; overlapping potatoes, onions, salt and pepper and dot with butter until you have used up all of the potatoes and onions finishing the last top layer with only potatoes and no onions.
3. In a saucepan, bring the cream to medium heat. Add 1/2 cup of the parmesan cheese and nutmeg. Stir the mixture until the cheese has melted into the cream.
4. Remove cream from heat and pour over the potatoes. Top with a couple more pates of butter. Cover the casserole dish and place on a large baking sheet in case it bubbles over (optional, but highly recommended). Bake covered, for 1 hour.
5. Remove the casserole from oven, sprinkle the top with the remaining parmesan cheese, return the dish to the oven and continue to cook another 30 - 40 minutes or until the cheese is nicely browned and the potatoes are tender.

Serves 6

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