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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pop's Scratch Scallop Potatoes Recipe

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This recipe for Pop's Scratch Scallop Potatoes is from The King Family's Very, Very Secret Recipes, 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:  
2 tbsp unsalted butter
1 medium onion, minced
2 medium cloves garlic, minced or pressed thru garlic press
1 tbsp chopped fresh thyme leaves
1 ¼ tsp salt (I like Kosher or sea salt for the flavor and texture)
¼ tsp ground black pepper
2 ½ lbs (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces sharp cheddar cheese, shredded (1 cup)

Directions:
Directions:
Preheat oven to 425º, set rack in the middle of the oven.

Melt butter in large skillet or Dutch oven, over medium high heat, on stove top. When foaming subsides, add onion and cook, stirring occasionally, until lightly browned about 4 minutes. Add garlic, thyme, salt, and pepper, and cook until fragrant, about 30 seconds.

Add potatoes, broth, cream and bay leaves, bring to a simmer. Cover; reduce the heat to medium low and simmer until potatoes are almost tender (until a paring knife can be slipped into and out of the slice with some resistance), about 10 minutes. Discard the bay leaves.

Transfer the mixture to an 8x8 baking dish or other 1 ½ qt. baking dish, preferably ceramic or glass. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Remove and cool 10 minutes before serving.

 

 

 

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