MY MONDAY MORNING RECIPE POST ON TUESDAY INSTEAD - SCALLOPED POTATOES

I am robbing Peter to pay Paul so to speak, as this has been copied from my old blog. We again didn't make any new recipes this past week, eating lots of salads, and meals quickly put together. I remember liking these scalloped potatoes, so I am hoping you will too. Many of us probably have our favorites already.

So, anything written down below was actually written in April 2012.

On Sunday I cooked a pork roast and Gregg mentioned that he had a hankering for scalloped potatoes.  As I haven't made them in a very long time and don't really have a favorite recipe for this side dish, I went surfing and found one at Sweet Pea's Kitchen.  The actual recipe is here.

Scalloped Potatoes

Servings:                    4-6

Preparation time:        20 minutes

Baking time:               15 minutes

Source: Cook's Illustrated - March 2003

2 tablespoons unsalted butter

1 medium onion, minced - about 1 cup

2 medium cloves garlic, cut fine, minced or pressed through garlic press (need 2 teaspoons)

1 tablespoon chopped fresh thyme leaves

1-1/4 teaspoons table salt

1/4 teaspoon ground black pepper

2-1/4 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick

1 cup low-sodium chicken broth

1 cup heavy cream

2 bay leaves

4 ounces grated cheddar cheese - 1 cup

Heat oven to 425 degrees.

In large Dutch oven over medium-high heat, melt butter until foaming subsides.  

Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.  

Add garlic, thyme, salt and pepper. Add garlic, thyme, salt and pepper. Cook until fragrant, about 30 seconds.  

Add potatoes, chicken broth, cream and bay leaves and bring to simmer. 

Cover, reduce heat to medium-low and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.  

Discard bay leaves.

Transfer mixture to an 8-inch square baking dish (or 1-1/2 quart gratin dish) and press to an even layer; sprinkle evenly with cheese.  

Bake until cream is bubbling around edges and top is golden, about 15 minutes.  Cool 10 minutes before serving.

A delicious side-dish. We both enjoyed it very much and it has gone into our make-again folder. 

There are leftovers for another meal.

You can use any of your favorite vegetables for a side, or a nice mixed salad.

I used a low-fat milk instead of cream, only because the low-fat was in the fridge. I didn’t want to go up to the store for only one item. No complaints.

Thanks for looking, and have a great week.