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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 t. unsalted butter
3 c. heavy cream
1 c. milk
1 t. chicken boullion
1 t. salt
1 t. freshly ground black pepper
4 large potatoes, cut into 1/4-inch slices
3 T. shallots or onions, chopped
8 oz. Swiss cheese, grated(I add a little more)
Directions:
Directions:
Preheat oven to 400 degrees. Lightly grease 2 qt. baking dish with butter and set aside.

Combine cream and milk in a large saucepan and bring to a simmer over medium high heat. Add salt, pepper and chicken boullion, stir well. Add the potatoes, adding more cream/milk if necessary to completely cover potatoes. Lower the heat to medium low and simmer until the potatoes are barely fork tender, about 10-12 minutes. Remove from heat.

With a large spoon, transfer 1/3 of potatoes with some cream to the prepared dish, forming a layer on the bottom. Top with 1/3 of cheese and continue to layer potatoes, cream, shallots and cheese, ending with cheese on top. Pour any remaing cream on top of potaoes. Place on a baking sheet and roast until golden brown and bubbly, about 15 minutes then reduce to 350 degrees and bake for another 15 mins..

Remove from oven and let sit for 10 minutes. Serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
No leftovers with these. Everyone says they're the best!

 

 

 

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