Scalloped Potatoes

Easy Restaurant Potato Recipe

Scalloped Potatoes are thinly sliced potatoes cooked in layers with some form of cream sauce.

Other ingredients are frequently added for new flavors or even to make an entire meal out of the dish.

Some common ingredients added are cheese and ham.

Many years ago the word "scalloped" referred to seafood creamed and served in the shell. Today this dish does not have any seafood.

This potato recipe is frequently considered a holiday dish but I have found these potatoes very "saleable" at the restaurant anytime I feature them on the special sheet.

To cook these potatoes you layer thinly sliced potatoes with milk or cream and, if you want, onions and parsley and bake them. The potatoes absorb the liquid as they cook.

One important pointer - use a shallow casserole dish. You don't want crispy on top (which I like) but then having the potatoes not cooked enough inside.

Another tip, if you need a faster cooking time, par-boil the potatoes first for a few minutes.

Scalloped Potatoes

Restaurant Starch Recipe

Preparation time: 20 minutes. Serves 8-10

Ingredients:

1/2 cup butter, melted
8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)
2 medium onions, diced
2 cups heavy cream
Sea salt and freshly ground black pepper, to taste
Ground Allspice, optional
Fresh parsley, minced

Instructions:

Preheat oven to 325 degrees F
Grease a shallow baking pan with some melted butter
Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste
Place a second layer of sliced potatoes over the first layer
Repeat the layering process until all the potato slices are gone
Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and if you wish - AllSpice
Drizzle the remainder of the butter on top
Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown
Sprinkle parsley on top to serve