Friday, October 7, 2016

Scalloped Potatoes

Every once in a while, I just crave a good, old-fashioned scalloped potato.  Not that kind that comes from a box.  And not the cheesy kind either.  Rather, the creamy kind . . .with chives and dill.  Although it may seem a bit daunting, it really isn't.  The hardest part is cutting the potatoes thinly - I use a mandolin for ease.  But, don't let this recipe scare you . . it is supper yummy and goes great with pork chops.

Scalloped Potatoes
Serves 4-6

2 Pounds Potatoes (standard Russett)
1/4 Cup Chives
8 Tablespoons of Butter (1 Stick)
1 Teaspoon Chopped Garlic
1/4 Cup Sour Cream
1/4 Cup Cream
1/2 Cup Milk 
Nature's Seasoning (or Salt and Pepper)

Step 1:  Preheat the oven to 375°F. Peel the potatoes and cut them into 1/4-inch thick slices.

Step 2:  In an oven-proof skillet, melt 4 tablespoons of the butter over low heat.  Add the garlic and stir to distribute.  

Step 3:  Remove from heat and now it's time to layer the potatoes etc.  Place a single layer of potato slices in the pan.  Season with Nature's Seasoning and sprinkle with dill.  Repeat with remaining potatoes until all the potatoes are in the pan.  

Step 4:  In a saucepan, add the remaining butter, sour cream and milk.  Heat and stir until combined and hot (do not boil).  Pour over the potatoes.  The liquid should almost come to the top of the potatoes.  If it does not, add a little extra milk to bring the liquid level up to the top of the potatoes (but do not cover them in milk).  

Step 5:  Return the skillet to the stove top and bring to a simmer.  Top with the chives.  

Step 6:  Place the pan in the oven and bake for about 45 minutes, or until the potatoes are tender when pierced with a fork. 

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