Thursday, December 17, 2009

Countdown to Christmas - Scalloped Potatoes

Ok, so this is another Paula recipe...what can I say...I told you I love her! The rest of the recipes in the countdown are my own (not sure if that is a good or bad thing for you)! These potatoes are just a really rich, delicious version of regular scalloped potatoes. I love that they can be made a day ahead of time. Aren't we all looking for ways to work ahead...

1 (5 lb.) bag Yukon gold potatoes
2 shallots, minced
2 teaspoons salt
1 (8oz.) package shredded six cheese Italian blend
2 cups heavy whipping cream
3/4 cup water

Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish. Place on a rimmed baking sheet.

Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.

In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 1 1/2 hours. Uncover, and bake 20-30 minutes, or until lightly browned.

Makes 10-12 servings

Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking.


Daniel said...

I don't like potatoes (except sweet potatoes), but these are great. Seriously, everyone should try this recipe.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

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