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Classic Scalloped Potatoes

Ya know, just when you think you’ve got it all figured out, they throw you for a loop.

Go – check out my post, then my comments, from yesterday.

Did I get all misty-eyed when I read that?  You bet I did.  That man is getting some serious pampering when he gets home this weekend. *sigh*  I guess I’m sappier than I thought.

Anyhoo.

Scalloped potatoes.

I posted a recipe for scalloped potatoes before; it’s a good recipe – I like it because it’s easy, but it is definitely lower in fat and calories, while still a nice dish.  In fact, it was my most popular recipe for many months last year.  But this recipe?

This is what scalloped potatoes are meant to be.  Rich.  Delicious.  Decadent.

And it’s easy – why would anyone buy the boxed stuff when they can make these just as easily and almost as quickly?

At any rate, this is a great cold-weather side dish – warm, comforting and filling.

And loaded with calories, but we won’t worry about that right now.

Note:  slicing the potatoes is much easier with a mandolin; if you don’t have one, use your sharpest knife to slice them.

Creamy Scalloped Potatoes

serves 6 – 8

6 or 7 medium potatoes, peeled and thinly sliced

1 tablespoon butter

1 large onion, chopped

2 cups heavy cream

2 cloves garlic, minced

salt and pepper to taste

1/2 teaspoon ground allspice, optional

1 cup shredded sharp cheddar cheese, optional

Preheat the oven to 350° F.   Butter a 9×13 baking dish with the butter.

In a small, heavy saucepan, gently warm the heavy cream with the garlic and allspice, if using.  Stir occasionally and do not allow the cream to come to a boil.

Place a layer of potatoes, overlapping slightly, in the buttered dish.  Sprinkle with some salt and pepper, then with half of the onion.  Drizzle with about 1/2 cup of the warm cream.  Repeat with another layer of potatoes, salt and pepper, the remainder of the onion and another 1/2 cup of cream.  Layer the remaining potato slices on top and pour the remaining cream evenly over the top.  Sprinkle the cheese, if using, evenly over the surface.

Cover with heavy foil and bake for 30 minutes.  Remove the foil and bake for another 30 – 40 minutes, until the top is nicely browned, the cream has been all absorbed and the potatoes are tender.





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