Scalloped Potatoes
Tonights dinner was as simple as they get- a pork roast in the crockpot and acorn squash in the microwave. Simple, but one of my favorites. But because of its simplicity I figured I could go all out on the potato dish- scalloped potatoes. Which actually turned out to be quite simple in and of itself.
I've only made scalloped potatoes once in my life and they weren't too great. Pretty boring really. So I'm not sure why I thought I wanted to try them tonight, but I'm so glad I did!! They were delicious! I couldn't stop eating them!! This recipe originally comes from Cook's Illustrated, but I found it on seriouseats.com. They were the opposite of everything that I don't like about scalloped potatoes. The potatoes were not mushy at all, neither were they undercooked and the flavor was pretty amazing. They claim the trick is to parboil the potatoes before putting them in the oven- I'm convinced!! And please don't let the terrible picture keep you from trying this recipe. You will be missing out on one great recipe!- well, in my opinion anyway :)
Scalloped Potatoes
1 Tbsp. butter
1/2 medium onion, minced
1 clove of garlic, minced
1/2 tsp. fresh thyme, minced (I used 1/4 tsp. dried thyme)
1 1/4 lbs. russet potatoes, peeled and sliced thin
1/2 c. chicken broth
1/2 c heavy cream (I used 2% milk and didnt miss any of the creaminess!)
1 bay leaf
shredded cheese (I used sharp cheddar)
(I sprinkled the top with dried bread crumbs for added crunch)
*Melt the butter in a large oven proof saucepan on med-high heat.
*Add the onions and saute until tender, a few minutes
*Add the garlic and thyme and saute for about 30 seconds more
*Dump in the potatoes, broth, cream and bay leaf. Bring to a simmer and then reduce heat, cover and let cook for 10 min. (I stirred mine a couple times, b/c Im a bit of a fanatic about stirring :)
*Remove lid and bay leaf.
*Top potatoes with the cheese and if you choose, the dried bread crumbs.
*Put the skillet in a 425 degree oven for 15 min or until bubbly and cheese is all melted.
*Let it rest for about 5 min. before serving
-If you dont have an oven proof skillet, just transfer the potatoes to a casserole dish after you cook them on the stove.
I've only made scalloped potatoes once in my life and they weren't too great. Pretty boring really. So I'm not sure why I thought I wanted to try them tonight, but I'm so glad I did!! They were delicious! I couldn't stop eating them!! This recipe originally comes from Cook's Illustrated, but I found it on seriouseats.com. They were the opposite of everything that I don't like about scalloped potatoes. The potatoes were not mushy at all, neither were they undercooked and the flavor was pretty amazing. They claim the trick is to parboil the potatoes before putting them in the oven- I'm convinced!! And please don't let the terrible picture keep you from trying this recipe. You will be missing out on one great recipe!- well, in my opinion anyway :)Scalloped Potatoes
1 Tbsp. butter
1/2 medium onion, minced
1 clove of garlic, minced
1/2 tsp. fresh thyme, minced (I used 1/4 tsp. dried thyme)
1 1/4 lbs. russet potatoes, peeled and sliced thin
1/2 c. chicken broth
1/2 c heavy cream (I used 2% milk and didnt miss any of the creaminess!)
1 bay leaf
shredded cheese (I used sharp cheddar)
(I sprinkled the top with dried bread crumbs for added crunch)
*Melt the butter in a large oven proof saucepan on med-high heat.
*Add the onions and saute until tender, a few minutes
*Add the garlic and thyme and saute for about 30 seconds more
*Dump in the potatoes, broth, cream and bay leaf. Bring to a simmer and then reduce heat, cover and let cook for 10 min. (I stirred mine a couple times, b/c Im a bit of a fanatic about stirring :)
*Remove lid and bay leaf.
*Top potatoes with the cheese and if you choose, the dried bread crumbs.
*Put the skillet in a 425 degree oven for 15 min or until bubbly and cheese is all melted.
*Let it rest for about 5 min. before serving
-If you dont have an oven proof skillet, just transfer the potatoes to a casserole dish after you cook them on the stove.
I'm so hungry looking at your blog. I miss you, your girls (and Eric) and your fabulous cooking. Hope you are getting settled and enjoying the "old farmhouse kitchen". Faye
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