Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

Scallop Potatoes 051 PS Welcome to San Pasqual’s Kitchen! I’m glad you’re here. 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.Scallop Potatoes 026 PS 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.Scallop Potatoes 045 PS This creamy, humble, comforting side dish is my adaptation of Mark Bittman’s recipe in the How To Cook Everything cookbook.Scallop Potatoes 001 PS Ingredients

3 cups of cream

1 pound potatoes, peeled and thinly sliced

1 tbls fresh thyme leaves

1 large shallot, minced

½ cup fresh bread crumbs

Salt and pepper

Butter for greasing pan.Scallop Potatoes 002 PS Instructions 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 and salt and pepper. Repeat the process with the next layer. End with a layer of potatoes.

Pour over the hot cream and top with fresh bread crumbs.Scallop Potatoes 003 PSScallop Potatoes 004 PSScallop Potatoes 005 PSScallop Potatoes 006 PS

Put in the oven and cook for 45 to 50 minutes.Scallop Potatoes 007 PS

¡Que aproveche! Enjoy!Scallop Potatoes 011 PS Scallop Potatoes 056 PS

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