Scalloped Potatoes

by Jamie on December 12, 2011

Post image for Scalloped Potatoes

I’ve never met a potato that I didn’t like. From baked to fried, mashed or tiny tots, they are one of my favorite foods. Especially  tots, but that would require a whole separate post – let’s just say we could have a sub-site called My Tater Tot Addiction without much effort.

I love potatoes year round, but they really amp up their appearance on our dinner table in the Fall and Winter months.

Growing up, scalloped potatoes often frequented our dinner table and were usually of the cheesy boxed variety peppered with pieces of leftover ham or slices of kielbasa. {Update: I have been corrected by my mom that 95% of the scalloped potatoes of my youth – were in fact homemade. My apologies for doubting your culinary awesomeness, Mom!} It was a quick, inexpensive dinner that was sure to please everyone around the table.

I remember searching for a homemade scalloped potatoes recipe about five years ago. I actually remember doubting the recipes because I thought there was no way something so incredibly rich, decadent and delicious could be so simple.  I was wrong.

Homemade scalloped potatoes are not only easy, they are also quite inexpensive and versatile. I love experimenting with fresh herbs, cheeses and even vegetables and proteins. The beauty of scalloped potatoes is that although they are simple and economical, their decadently cheesy layers can also be quite impressive – which makes them perfect for the upcoming holiday season.

I love baking them in individual serving dishes – because let’s face it I’m a sucker for anything miniaturized and who doesn’t want that golden, crispy topping all to themselves? Serve these up along side a beautifully roasted beef or ham at your next holiday gathering, or on Tuesday night next to some kielbasa and a green leafy salad. The choice is yours, but no matter how you choose to enjoy them, I promise you won’t regret trying this recipe on for size.

Join Katie and I this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware.

Edgeware has a fantastic selection of kitchen tools, like Madoline slicers, graters and zesters, sharpening rods and stones, electric and manual knife sharpeners. I’m pretty obsessed with Mandoline and find myself using it for simple jobs because it’s kind of fun and totally appeases my need for things to be even and symmetrical! Be sure to check out Edgeware on Facebook for product information, contests and more!

Now, we want to know what your Favorite Holiday Entertaining Recipes are, so join in on the fun and link up your recipe for a chance to win! be sure to check out Katie’s simple and elegant recipe for Cucumber Feta Rolls.

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Scalloped Potatoes

December 12th, 2011

Yield: 4 servings

Prep Time: 15 minutes

Cook Time:

Ingredients:

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for broiling

Directions:

1. Preheat the oven to 375 degrees F. Butter or spray a casserole dish with non-stick cooking spray.
2. In a medium saucepan, over medium-low heat, warm up the cream, thyme, garlic and nutmeg. Keep your eye on the cream because you do not want it to boil over.
3. Place a layer of potatoes in the bottom of your prepared casserole dish in an overlapping pattern. Season with salt and pepper.
4. Remove cream from heat, pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, in preheated oven for 45 minutes.
5. Sprinkle some more Parmesan and broil until cheese browns, about 4-5 minutes.

Source: My Baking Addiction from Food Network

How To Participate

For a chance to win an Edgeware Mandoline Slicer valued at $159.99:

  1. Write and post a recipe on your blog featuring HOLIDAY ENTERTAINING RECIPES.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
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  5. Submit your post before December. 19, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.


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This Week’s Prize:

Edgeware Mandoline Slicer valued at $159.99

  • 3 Julienne Blades
  • 1 Wavy Blade
  • Safety Grip Food Holder
  • Protective Blade Cover
  • Blade Storage Case
  • Cast aluminum frame for in feed and out feed decks
  • Dishwasher Safe ( Hand wash V Blade)

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{ 15 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar December 12, 2011 at 6:20 pm

This is such a lovely recipe! Can’t wait to try it!

Reply

Lauren December 12, 2011 at 6:35 pm

Those look yummy!

Reply

Amanda December 12, 2011 at 7:06 pm

I don’t have a blog so here’s a recipe I made last year for Christmas Eve dinner. People who said they “didn’t like tomato soup much” were totally surprised by how tasty this was! I have to agree. This recipe comes from myrecipes.com and Southern Living December 2005.

Creamy Bell Pepper and Tomato soup
Ingredients
* 2 tablespoons butter or margarine
* 3 garlic cloves, finely chopped
* 2 (28-ounce) cans crushed tomatoes
* 1 (14-ounce) can chicken broth
* 3 or 4 whole roasted red bell peppers (from jar), drained
* 1 tablespoon sugar
* 1 (0.75-ounce) package savory tomato pasta sauce mix
* 2 cups half-and-half
* 1/4 teaspoon ground red pepper
* Garnish: freshly grated Parmesan cheese

Preparation

Melt butter in a large Dutch oven over medium heat; add garlic, and sauté 2 minutes or until slightly golden. Stir in crushed tomatoes and next 4 ingredients; cook, stirring occasionally, over medium heat 30 minutes. Remove from heat, and let cool 10 minutes.

Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.

Stir in half-and-half, and simmer, stirring occasionally, over low heat until thoroughly heated; stir in ground red pepper. Garnish, if desired.

Reply

Blog is the New Black December 12, 2011 at 7:55 pm

these look decadent! Need some ASAP!

Reply

sara December 12, 2011 at 9:26 pm

Ooooh, I love scalloped potatoes! These look amazing! Gorgeous photo.

Reply

Janae December 12, 2011 at 9:51 pm

I am thinking of baking a ham for Christmas, but wasn’t sure what sides to do since I’ve never baked a ham before. I LOVE scalloped potatoes (I can’t believe I’ve never made them!) and am adding this to my menu – thanks!!

Reply

Lisa December 13, 2011 at 12:39 am

linked up my homemade cannoli, which has been requested ever since I made them back in ’09 for the first time. So varied as to what you can do when it comes to fillings, chocolate dipped shells, nuts, fruits etc etc :)

That said, I’m definitely adding your scalloped potatoes to my holiday dinner. Cannot resist that crispy parmesan topping – not to mention, I’m a reformed boxed scalloped potato person too – also grew up on it and loved it – powdered cheese and all!

Reply

Ann P. December 13, 2011 at 3:37 am

i love that dish that you baked it in! and the recipe sounds amazing :)

Reply

Jaime {sophistimom} December 13, 2011 at 9:32 am

I want those. The topping is so beautiful.

Reply

Tracy December 13, 2011 at 12:06 pm

The one time I tried scalloped potatoes, they were from a box, and I’m still not sure I’ve quite recovered from that experience. I will absolutely have to try your homemade version; it looks gorgeous!

Reply

momma December 13, 2011 at 2:42 pm

They were not boxed Jamie

Reply

Jamie December 13, 2011 at 2:54 pm

My apologies, momma. I shall amend the post to reflect your input!

Reply

Mollie December 13, 2011 at 3:49 pm

No blog so:
Every year my mom and I do a cookie tray for our Christmas dinner. We bake for weeks and hoard them in the basement freezer, which we alway catch my brother and dad down there sneaking cookies. Every year, the big hit is Oreo Balls and they are REALLY simple to make.

Ingredients:
16 oz. Oreos
8 oz. cream cheese
1 pkg. Almond Bark

Directions:
In a food processor or blender (if you dont have either you can crush the cookies in a bag with a rolling pin) pulse the Oreos and cream cheese. Once mixed, roll into 1″ balls and put on a cookie sheet with wax paper. Refridgerate for an hour or more. Melt almond bark according to package. Dunk Oreo balls and place on wax papered cookie sheet. Let harden & store in refridgerator.

Reply

Jen @ My Kitchen Addiction December 13, 2011 at 10:27 pm

I love scalloped potatoes… Especially with ham! I can’t wait to give this recipe a try!

Reply

mel tardy December 14, 2011 at 12:53 pm

Please, please, please tell me where you found your STAUB casserole dish? Staub is my maiden name and I would LOVE to purchase a piece or two. I absolutely love your blog and check in daily to see what’s new. Keep up the wonderful recipes and interesting tidbits!

Reply

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