When it comes to side-dishes, I’m all about using potatoes. They’re versatile and inexpensive and so we always have a bag at home.
Recently, I put together a couple of servings of scalloped potatoes. My take on this side-dish was inspired by dauphine potatoes (one of Joe’s childhood favorites) and the gratin that my mom used to make when we were kids.
Fabulously Scalloped Potatoes
1 garlic clove
1 large onion
3 tablespoons butter
5 – 6 red potatoes
2-3 cups shredded cheddar cheese (we usually use old-age and very strong)
1.5 cups cooking cream (35%)
2 teaspoons salt
8″ x 8″ non-stick pan
Preheat your oven to 400 degrees F
1. Prepare your vegetables: slice your potatoes so that they’re about 3mm thick; slice your onions – place in separate bowls
2. Peel garlic and cut in half. Use the exposed ends to coat your pan, including the sides of it. Take one tablespoon of butter and coat your pan, including the sides as well (I use a paper towel to keep things neat and tidy)
3. Start your layer with a bed of potatoes. Next, add half of the sliced onions you have set aside. Add a layer of shredded cheese (a third of what you have prepared) and evenly pour half of your cooking cream. Sprinkle with salt and add a tablespoon of butter in the middle. Repeat for a second layer.
4. Your final layer should only be a bed of potatoes topped with the remainder of your cheddar cheese.
5. Cover the pan with aluminum foil and pop it in the oven for 30 minutes. Afterwards, remove the aluminium foil and bake it for another 10 minutes. Let sit for 5 to 10 minutes before serving and enjoy!
(Serves about 3 to 4)