I have to share the scalloped potatoes recipe with you from Easter. I told you all about how much I LOVED our roast chicken. Well, this was just as good, if not even better.
Once again I feel like the pictures do all the talking.
Hello cheesy potatoes.
Why can't I eat you every day?
This was another first timer. I've never made scalloped potatoes before and I am so glad they turned out so well! You're not going to get this out of any box. It really wasn't that hard, although, I can see how this can be a lot of work if you're inviting 6 to 8 people over for dinner. Get someone to help peel those potatoes! It was just us so I peeled about three large Idaho potatoes and thinly sliced them. After that they go into a skillet for a few minutes with some milk, chicken stock, nutmeg, and some bay leaves. Transfer that mixture into a large casserole dish and sprinkle it with tons of cheese. I'd like to experiment next time with different cheeses (I used my traditional pecorino romano cheese) or actual use the gruyere that's called for in this recipe.
Cheese and potatoes, who would've thought.
Source: Food Network Magazine
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced inch thick (adjust according to how many people. This amount would serve up to 6-8 people)
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated gruyere cheese (about 2 ounces) (I used Percorino Romano)
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Got any more dinner recipes for me? Keep 'em coming. I'm building up a stockpile!