Recipe of the Week – Creamy Scalloped Potatoes
October 26, 2009
(From the Starch Collection at emealsforyou.com)
Creamy Scalloped Potatoes
First of all let me say that my wife insists, maybe that is too strong a word, my wife suggests that scalloped potatoes don’t have any cheese in them. All well and good for normal scalloped potatoes; in fact we have a couple of different “cheesy” potatoes on our website, emealsforyou.com. These all bring to mind au gratin potatoes, wonderful just cooked potatoes dripping in gooey cheese sauce, almost a meal unto themselves.
Our Creamy Scalloped Potatoes are just that, creamy, deliciously creamy, with just a hint of cheese. They appear out of the oven gorgeously golden and unresistable. Melt in your mouth potatoes with just enough crunch and a hint of thyme. The best part is they are very simple and quick to make. Watch these disappear from your family’s plates. By the way, I didn’t hear anything further on the “no cheese in scalloped potatoes” theme from my wife once she tried these.
P.S. We paired these with slow-roasted ribs, corn relish and finished up with some Bourbon Gelato to welcome in the Fall season.
Creamy Scalloped Potatoes
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Starch |
| Meal: | Welcome Fall (Picnic Meal Plans) |
| 5 | large | potatoes |
| 1.5 | cup | cream, heavy |
| 1 | cup | cheese, parmesan, grated |
| 1 | tsp | thyme, fresh |
| 1 | tsp | salt, kosher |
| 0.5 | tsp | pepper, fresh cracked |
Slice potatoes as thinly as you can. Place in a large bowl. Add cream, cheese, fresh thyme, salt and pepper; mix thoroughly. Pour into an oven-proof casserole and bake at 250 degrees for 50- 60 minutes, until lightly browned.
Entry Filed under: Vegetables. Tags: cheese and potatoes, golden potatoes, potatoes, scalloped potatoes, side dishes.
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