Friday, June 24, 2011

Easy Cheezy Scalloped Potatoes

A short stack of thinly sliced potatoes just about an inch high, laced with a lightly seasoned cream then topped with sharp cheddar and parmesan cheese that gets brown and bubbly in the oven. 


A delicious side dish that is oh so satisfying with a recipe that can't get easier than this...

Bust out your Cuisinart to slice up your potatoes in about 30 seconds.  Toss them in a bowl and mix them around in a lightly seasoned cream.  Top it with cheese and let the oven do the rest of the work.  No layering, fussing with flour or butter.  Just mix it up and let the potatoes do their thing.  The starch from the potatoes along with the cream will set these potatoes up beautifully.  After a short cooling time this dish will slice up into perfect squares that are not only great for presentation but absolutely delicious.

You can add garlic, onion, parsley, ham, broccoli, bacon or just about anything that you can imagine and it will be wonderful.  It all just depends on what you are in the mood for.  Kono is grilling up a couple of beautiful sirloin steaks and I wanted to make a light yet savory side that would complement the steaks instead of headline.  So I kept it basic and it worked!  Sometimes it’s the simple things in life that make all the difference.

I realize that this seems like an over the top calorie laden delight.  Which it is, but this is meant to be a side which means that it’s ok to have a slice.  Now, if you plan on making this your main dish, Go easy.

Be sure to slice the potatoes thinly, about 1/4 inch thick so they will cook quickly and easily layer on top of each other in the casserole dish.  I used the slicing blade on my Cuisinart.
Press the potatoes down to even them out and top with a nice sharp cheese.

EASY CHEEZY SCALLOPED POTATOES

2          pounds            med red skin potatoes, (about 8)
1          tsp.                  kosher salt
½         tsp.                  black pepper
1 ¼      cups                heavy whipping cream
1 ½      cups                shredded sharp cheddar cheese
¼         cup                  grated parmesan cheese

Thinly slice potatoes about ¼ inch thick and place in a bowl (I used the slicing blade on my Cuisinart).  Add salt, pepper and heavy cream.  Mix to coat potatoes evenly.  Place in a 9 X 13” casserole dish that has been sprayed with pan coat.  Spread out evenly and top with cheese.
Bake in a 350 degree oven for 35 - 40 minutes.  To check if the potatoes are done place a knife into the casserole and if it goes in easy, it’s done.  Let cool to set for about 20 minutes if cutting into squares.

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